Get ready for your new favorite summer recipe! The easiest and “healthier” vegan fudgesicles! These fudgesicles take only a few minutes to whip up. The most difficult step is waiting for them to freeze! We’ve already made several batches of these and I can tell they’re going to be on repeat all summer long.

This recipe uses almond butter to help make them super creamy, BUT if you have a nut allergy, using sunflower butter should be no problem as a substitute. Make sure you don’t use lite coconut milk in place of full fat coconut milk though! The creaminess of the full fat coconut milk helps make these fudesicles taste just like the real deal. Otherwise, they might turn out somewhat icy.

Fudgesicles are a household favorite over here. Since Kai is dairy-sensitive, he hadn’t had a fudgesicle in years. I decided that needed to change! I bought a popsicle mold last summer and believe it or not, it took me a year before I tried it out! Now that I have, popsicles and fudgesicles are going to be a staple in our freezer this summer.

What do I need to make these vegan chocolate fudgesicles?

• Full-fat coconut milk – I use Thai Kitchen’s
• Cocoa powder  – Everland’s organic cocoa powder is our favorite
• Maple syrup
• Sea salt
• Vanilla
• Tapioca flour – we used Bob’s Redmills’
• Almond butter – we use Nuts to you nut butter because it only contains one ingredient, Almonds!

Looking for more no-bake recipes?

• Easy no-bake vegan chocolate tahini oat bars
• Paleo cherry chocolate chip granola bars
• No-bake vegan chocolate snowballs

Ingredients:

• 2 13.5 oz cans of FULL FAT coconut milk – whisk if the coconut water and coconut cream have separated in the can
• 1/2 cup of cocoa powder
• 1/2 cup of maple syrup
• 1/4 teaspoon of sea salt
• 2 teaspoons of vanilla
• 1 1/2 tablespoons of tapioca flour
• 8 tablespoons of almond butter

Instructions:

Step 1:

In a saucepan, whisk together the coconut milk, cocoa powder, tapioca flour, almond butter, and maple syrup. Heat over medium heat until all ingredients are incorporated and the mixture comes to a light simmer.

Step 2:

Remove the saucepan from heat and whisk in the remaining ingredients (sea salt, and vanilla) and let the mixture cool at room temperature for 10-15 minutes before filling your Popsicle mold. Note: if using a plastic mold, you may want to wait longer than this. I used a silicone mold that was heat resistant.

Step 3:

Carefully fill your Popsicle mold and place it in the freezer for 4-6 hours or overnight. Allow the mold to sit at room temperature for a few minutes before trying to remove any of the fudgesicles. Enjoy!

Notes:

1. Any nut butter will work for this recipe. You can replace the almond butter with sunflower butter if looking for a nut-free option!
2. Honey will also work for this recipe if you’re not vegan, just make sure that all of the honey is fully melted and incorporated into the mixture before freezing
3. These fudgesicles should keep well in the freezer for 3-6 months if stored properly in your Popsicle mold!

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