Pin it
If you want a treat that's super chocolatey but doesn't weigh you down, these fudgesicle pops hit the spot. Just a few basic ingredients from your pantry, a bit of stirring, and you'll have a healthier frozen snack that's tasty and refreshing.
My daughter first got me making these after she asked for a cold chocolate treat that wasn't full of junk. Now they're a regular in our freezer, especially for family movie nights and quick snacks.
Decadent Ingredients
- Chilled coconut cream or full-fat coconut milk: keeps the mixture super thick and creamy. Try to grab cans without additives and shake them up before you open
- Your choice of plant or whole milk: gives an extra velvety texture. Skip anything fat-free for the yummiest results
- Dutch-process cocoa powder (unsweetened): adds a deep hit of chocolate taste. Go for a fancy brand for best flavor and a darker color
- Chopped dark chocolate (at least 70%): is what makes the pops extra glossy and rich. You want chocolate with simple, clean ingredients and not much else mixed in
Easy Step-by-Step
- Freeze:
- Once your molds are full, stick them in the freezer for six hours or more until they're totally set. Don't pop them out until you're ready to eat for the prettiest results
- Pour the Mixture:
- Fill your popsicle molds evenly with the fudgy base. If your molds lay flat, let the mix hang out at room temp for ten minutes so it thickens a bit and is less messy
- Melt the Chocolate:
- Toss the chopped chocolate into your warm mixture and keep whisking until everything is smooth and shiny with no chunks left behind
- Heat it Up:
- Put your pan over medium-low and let the mix gently bubble at the sides, whisking every so often. Pull it off the stove as soon as you see bubbles to avoid burning or separating
- Mix it All Together:
- In a saucepan, whisk the coconut milk or cream, whichever milk you chose, and cocoa powder until it's all smooth with zero lumps. This way, every fudgesicle turns out perfectly creamy
Pin it
Melting the dark chocolate into the coconut milk makes the most amazing, rich base. My son loves swirling the chocolate in and always steals a spoonful before we're done.
Storing Made Simple
After freezing, keep your fudgesicles in their molds or move them to a zip-top freezer bag to save space. Stack them with parchment paper if needed so they don’t stick. They'll stay yummy for at least two weeks.
Ingredient Swaps
Got only light coconut milk? That works, but your pops won't be as creamy. If you only have regular cocoa instead of Dutch, it'll still taste good, just a bit more rustic. Almond or oat milk brings in a nice nutty twist if you're into that.
How to Serve
Dress them up with a pinch of sea salt or some extra melted chocolate before eating. Sometimes I roll them in toasted nuts or plain coconut flakes to mix up the flavors.
Pin it
Background and Traditions
Frozen chocolate pops have been a must-have at my house every summer for years. Making them yourself means you skip all the extra sugar and weird stuff store-bought ones have, and you get exactly what you want.
Frequently Asked Questions
- → What kind of chocolate should I use?
Look for good-quality dark chocolate with over 70 percent cacao. It melts nice and smooth and tastes super chocolatey.
- → Is plant-based milk fine to use?
Absolutely, any plant milk works. Try to avoid totally fat-free ones as they won’t give you that creamy bite.
- → How long do the pops take to freeze up?
They need at least 6 hours in the freezer so they get nice and firm and pop out of the mold easily.
- → Why add coconut milk in these pops?
Coconut milk gives these bars their thick, creamy texture and a hint of extra flavor.
- → Can I add goodies into the chocolate mix?
Go for it! Toss in shredded coconut or chopped nuts right before pouring into molds if you're feeling fancy.