These marvelous chocolate fudge pops are made from cocoa, coconut milk, honey, and vanilla extract. Tastes like fudgsicles. Perfect not just for kids but for the kid in you.
We felt a little like Goldilocks when we tasted this recipe. Not too sweet, we thought as we licked the spoon. Hmmm, not too bitter, we thought after a little more reflection. And, we realized after we’d demolished three popsicles in a row, they’re juuuuuust right. In fact, several of us found these to taste uncannily like Fudgsicles. But unlike the chocolate fudge pops that you buy at the store, these are just cocoa, coconut milk, and honey. Although all you’ll notice is the creamy, velvety texture and the robust chocolate smack.
If, like us, you can’t help but snitch a bit of the mixture before freezing, beware: you may just find yourself spooning up the rest of the mixture from the bowl rather than freezing it for pops. It’s that good. It even sorta doubles as pudding if you have the restraint to pour it into ramekins and refrigerate it or a thick smoothie if you can’t wait. You’re welcome. Originally published August 23, 2013.–Renee Schettler Rossi
Chocolate Fudge Pops
- Quick Glance
- 10 M
- 2 H, 10 M
- Makes 6 pops
- One 13-ounce can regular coconut milk, shaken
- 5 tablespoons unsweetened cocoa powder
- 2 tablespoons honey or sugar, or to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional)
- 1. Blend all the ingredients in a blender until smooth. Taste and add more honey or sugar if you please. (If the mixture tastes a little gritty, blend it a little longer and let it rest at room temperature for about 15 minutes.)
- 2. Pour the mixture into ice pop molds. Insert the base and freeze for at least 2 hours, or until set. (If making ice pops using paper cups, insert the wooden sticks after the pops are firm enough to hold the sticks upright, at least 1 hour, depending on the size of the cups. The bigger the cup, the longer it will take.)
- 3. Loosen the pops by running the molds under warm water. We think you can manage from here.