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
Scale
- 1 1/2 cups coconut cream*
- 1/3 cup dark chocolate chips
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 Tbsp tapioca starch (optional)
- 1/8 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.