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 additives, gums, artificial flavors & colors, and other funky ingredients. But making your own fudge pops at home allows full control with high-quality ingredients. And the taste is so much better!
All you need is a blender, popsicle mold and sticks, plus a few simple ingredients. 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!
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, 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
- 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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