Description
These cool, creamy, healthy fudgesicles are made using chocolate nice cream so they’re low in calories but high on taste! This chocolate popsicle recipe is also refined sugar free!
Ingredients
Scale
- 1 can full-fat coconut milk* (400mL)
- 1 frozen banana, chopped
- 1/2 cup dark cocoa powder
- 3 tbsp pure maple syrup**
- 1 tsp pure vanilla extract
- optional: 2 oz chopped dark chocolate, chopped nuts
Instructions
- In a blender or food processor, combine the coconut milk, chopped banana, cocoa powder, maple syrup and vanilla extract. Blend on high for 1-2 minutes until smooth, scraping down the sides as necessary. Divide the mixture among a popsicle mold, leaving about 1/2″ at the top. Freeze the fudgesicles for about 10 minutes before removing and inserting the popsicle sticks. Freeze for another 5-6 hours until solid.
- To remove the popsicles, run hot water over the outside of the mold for a few seconds. Enjoy immediately, or remove to a resealable plastic bag for later use!
- Optional: For the chocolate drizzle, lay the fudgesicles (after setting 4-5 hours) side by side on a piece of parchment paper. Add the chopped chocolate to a microwaveable bowl, and heat in 30 second increments until smooth. Use a spoon to drizzle the chocolate over the tops of the fudgesicles and sprinkle the chopped nuts on top.
Fudgesicles can be kept in the freezer for 1-2 weeks.
Notes
*I HIGHLY recommend full-fat coconut milk vs light, or another dairy-free alternative. The full-fat milk ensures the fudgesicles are thick and creamy!
**You can substitute the maple syrup for honey or agave syrup.
- Prep Time: 5 minutes
