These decadent homemade Vegan Fudgesicles are rich, creamy, and chocolatey! A great alternative to store-bought versions, but made with healthier ingredients, naturally sweetened, and easy to prepare. (Vegan, gluten-free, refined oil-free.)
Let's make some healthier fudgesicles right at home!
These have the most decadent, fudgy texture and are quick & easy to make. Plus unlike store-bought versions, they're completely dairy-free, naturally sweetened, and even have about 5 grams protein per pop!
Classic fudgesicles also contain funky ingredients like additives, gums, and artificial flavors & colors. Making your own allows full control with high-quality ingredients. (And the taste is so much better!)
The chocolate mixture comes together in about 5 minutes. Then you pour it in a mold, pop them in the freezer, and wait a few hours for fudgy, creamy deliciousness! I hope you love these as much as we do.
Ingredients for Vegan Fudgesicles
For this recipe, you'll blend in a high-speed blender then freeze:
- Dairy-free milk: I use homemade cashew milk that's plain & unsweetened, but use your own favorite plant milk. Soy milk, almond milk, oat milk, or coconut milk should all work great. Milks with higher fat help to keep the pops fudgy.
- Vegan Greek yogurt: I use plain and unsweetened. Most often I buy Forager Greek-style yogurt (unsweetened) or Kite Hill, but swap in your own favorite or a homemade version.
- Pure maple syrup
- Cocoa powder: I use unsweetened cocoa powder, but you can substitute cacao powder if desired.
- Almond butter: This has a fairly neutral flavor and adds a rich creaminess to the mixture. (Or you can swap in cashew butter.)
- Pure vanilla extract
- Salt: Just a little fine-grain sea salt helps enhance and bring out all the flavors.
Customizing
Peanut butter version: Add a few tablespoons of peanut butter (instead of almond butter) to the chocolate mixture before blending for a different flavor variation. (Or try these fudgy Chocolate Banana Popsicles with peanut butter!)
Other flavors: Play around with any other flavors that sound good like a tiny splash of almond extract. Bananas and frozen cherries are also lovely paired with chocolate (though I haven't tested them in these fudgesicles yet). Or you could stir in vegan chocolate chips after blending. I'd love to hear if you expand this recipe!
Add protein: Include a scoop of your favorite vegan protein powder to the mixture if desired.
Extra-rich: Use full-fat coconut milk instead of regular dairy-free milk. (This will slightly change the flavor however.)
Tips for Success
Fudgy texture: In my testing of this recipe, I found using higher fat and more sugar (maple syrup) resulted in fudgier pops. You can reduce the maple syrup for less sweetness if desired, but I found the texture was more icy and not as creamy.
Pouring into molds: This recipe yields about 20-22 ounces of the liquid mixture pre-frozen (which is about 2 2/3 cups). So this yields 8 pops that are about 2.5 ounces each. (I use a silicone mold.) The servings can slightly vary depending on the mold you're using.
Freezing & removing: You'll need to freeze the fudgesicles for at least 5-6 hours or until they're completely solid. To remove from the molds, set them out on the counter at room temperature for several minutes. Or run them under warm water for a few seconds so they slide right out.
Looking for more? This Avocado Chocolate Mousse is a rich & creamy treat as well!
For more inspiration, also browse all vegan dessert recipes.
Vegan Fudgesicles (Decadent, Creamy!)
Ingredients
- 1/2 cup dairy-free milk (unsweetened, plain)
- 1 cup vegan Greek yogurt (unsweetened, plain)
- 1/2 cup pure maple syrup
- 1/3 cup cocoa powder
- 3 Tbsp. almond butter
- 2 tsp. vanilla extract
- 1/8 tsp. salt
Instructions
- Add all ingredients to a high-speed blender. Blend for 15-20 seconds. Then stop and scrape down the sides with a spatula. Blend again for 5-10 seconds until smooth.
- Pour the mixture into popsicle molds (leaving a little space to allow for expansion). Insert popsicle sticks, then place in the freezer for about 5-6 hours, or until completely solid.
- To remove them from the molds, set them on the counter for several minutes, or run under warm water for a few seconds to help release them.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this healthier homemade vegan fudgesicle recipe, also check out:
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