These healthy homemade fudgsicles are smooth and creamy with a rich chocolate flavor. They're made with canned coconut milk, dark chocolate chips and maple syrup. They're even better than store bought, plus completely paleo, vegan and dairy free!
Fudgesicles bring back many great childhood memories for me! My mom stocked our freezer full of them every summer.
My mom never made homemade fudgesicles, but let me tell you, homemade is even better than store bought!
This vegan fudgesicle recipe is creamy, fudgy and sweet but not overly so. They're made with canned coconut milk (just the cream), dark chocolate chips and sweetened with maple syrup. I added a little tapioca starch to the recipe for texture purposes, but it is completely optional.
I promise, you'll never want store bought fudgesicles again after trying these. They're super easy to make and you can't beat the taste or stellar ingredients.
Why You'll Love these Homemade Fudgsicles
- paleo and vegan friendly - made with healthy, minimally processed ingredients
- dairy free - made with canned coconut milk
- 3 main ingredients - just coconut cream, chocolate chips and maple syrup
- better than store bought - their taste can't be beat!
Ingredients
Here's a list of what you need to make these paleo fudgesicles:
- coconut cream: just the cream from a can of full fat coconut milk. You will need 2 cans.
- dark chocolate chips: I recommend 65-85% dark chocolate
- maple syrup: to sweeten the fudgesicles
- vanilla extract: for flavor
- tapioca starch: optional, but recommended for texture purposes
- salt: to enhance the flavor
That's it! Really, all that is absolutely required is coconut cream, chocolate chips and maple syrup. But if you want to make the perfect fudgesicles, then use all of the ingredients listed.
For a low carb version, use extra dark chocolate chips (85% dark or a keto friendly version), swap the maple syrup for a sugar free liquid sweetener and omit the tapioca starch.
How to Make Fudgsicles with Coconut Milk
These dark chocolate fudgesicles are made in a small saucepan and poured into a popsicle mold. I used a silicone popsicle mold, but any kind will do.
First, melt the coconut cream, chocolate chips, maple syrup and vanilla in a small sauce pan. Frequently stir the mixture with a spatula.
Once fully melted, whisk in the tapioca starch and salt. Whisk until the mixture is smooth and the tapioca has fully dissolved.
Then, pour the mixture into the silicone popsicle molds. The number of fudgesicles this recipe makes will depend on the size of your molds. I was able to make 5 large fudgesicles.
Place the cover on top of the popsicle mold and freeze for an hour.
Then, grab 5 popsicle sticks and place them into the fudgesicles. It's important to let the fudgesicles slightly harden before placing in the popsicle sticks, otherwise they will sink to the bottom of the mold and barely stick out. But don't let the fudgesicles harden too much, or you won't be able to place the sticks in.
Now, if you're using a different mold you may not have this problem.
Freeze the fudgesicles overnight.
Storage
These paleo fudgsicles need to be stored in the freezer. You can keep them in the popsicle mold, or store them in an airtight bag. They will last well for months!
FAQ
Using just the cream from a can of full fat coconut milk, rather than the cream and the milk, helps make these fudgesicles super creamy. In other words, the addition of more fat and less water plays an important role. Also, the addition of tapioca starch acts as a thickener, helping with the creamy consistency.
Many conventional fudgesicles contain dairy but my recipe does not. Coconut cream is a great alternative to heavy cream or milk.
If you're having trouble removing your homemade fudgesicles from the mold, run the mold under hot water for about a minute. I also find it helpful to slide a butter knife between the fudgesicle and the mold.
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Homemade Fudgesicles with Coconut Milk
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 5 large fudgesicles 1x
Description
These healthy homemade fudgesicles are made with cream from cans of full fat coconut milk. They're rich, creamy, paleo and vegan friendly.
Ingredients
- 1 ½ cups coconut cream*
- ⅓ cup dark chocolate chips
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 Tbsp tapioca starch (optional)
- ⅛ tsp salt (optional)
Instructions
- Place the coconut cream, chocolate chips, maple syrup and vanilla in a small sauce pan. Melt on the stove top over low heat, stirring frequently.
- Once fully melted, whisk in the tapioca flour and salt until smooth.
- Pour the chocolate mixture into a silicone popsicle mold.
- Freeze for one hour.
- Grab popsicle sticks and stick them in the fudgesicles**
- Freeze overnight.
Notes
For a low carb version, use extra dark chocolate chips (85% dark or a keto friendly version), swap the maple syrup for a sugar free liquid sweetener and omit the tapioca starch.
*Just the cream from a can of full fat coconut milk. You will need two cans.
**If you don't want to wait an hour, then feel free to add your popsicle sticks immediately. I find allowing the bars to set a little makes it so that the popsicle sticks don't sink to the bottom of the mold. However, you may not have this issue depending on the type of popsicle mold you use.
Katie
My family and I love these fudgsicles and hope you will too!
Sharon
Katie, is there a good substitute for the tapioca flour?
Thanks
Sharon
Katie
Hi! You can either sub it with arrowroot starch or omit it completely. The tapioca flour just helps with the texture/creaminess, but won't affect the taste.