Vegan Fudgesicles
These Vegan Fudgesicles are rich, creamy, and loaded with chocolate flavor—they’re ridiculously good, and completely vegan!
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Servings: popsicles
Ingredients
- 3 cups coconut milk full fat variety
- ¼ cup light brown sugar
- ¼ cup cocoa powder
- Salt just a pinch
- 1 tablespoon cornstarch
- ¼ cup strong brewed coffee or substitute additional coconut milk
- 1 tablespoon vanilla extract
- 4 oz dark chocolate chopped
Instructions
- Prepare the base: In a saucepan, heat the coconut milk and brown sugar over medium heat. Stir gently until the sugar dissolves and the mixture is just below a simmer. Avoid letting it boil.
- Make the cocoa mixture: In a small bowl or spouted measuring cup, mix together the cocoa powder, cornstarch, and salt. Stir until evenly combined.
- Combine with coffee: Slowly stir in the coffee* to form a smooth paste.
- Gradually whisk this paste into the warm coconut milk mixture until fully blended. Lower the heat to maintain a gentle warmth.
- Melt the chocolate: Add the finely chopped chocolate and vanilla extract to the saucepan. Whisk until the chocolate is completely melted and the mixture becomes smooth and glossy. Continue stirring constantly as it cooks, allowing it to thicken slightly. Remove from heat.
- Fill the molds: Pour the mixture into popsicle molds. For an ultra-smooth result, strain the liquid through a fine-mesh sieve before filling.
- Add the sticks: If your molds have a lid, secure it before inserting the popsicle sticks, leaving about 1 inch of the stick exposed. If there’s no lid, cover the molds tightly with plastic wrap or aluminum foil to keep the sticks in place.
- Freeze: Place the molds in the freezer and let them set for at least 6 hours, or until fully frozen.
- Serve: Carefully remove the fudgesicles from the molds. If using a metal or plastic mold, it can help to dip the tips in hot water for 10 seconds and then remove.
- Store: Keep the popsicles frozen in plastic bags or tightly wrapped in plastic for up to 1 month.
Notes
*If using coffee liqueur (see extra notes), reserve 4 tbsp/60ml of coconut milk to create the paste and add the coffee liqueur just before molding.
Recipe Notes:
- Taste/Texture: These fudgesicles are intensely chocolatey with both cocoa powder and melted dark chocolate and you can’t tell they are vegan. They are perfect for a cool dessert or snack with limited sugar but a big punch of flavour. The addition of vanilla and coffee help balance out the coconut milk for a treat that is smooth and creamy but not tropical. You can even add coffee liqueur for a slightly boozy version.
- Coffee: Coffee is a flavor enhancer for chocolate, creating a richness to it to balance out the flavor of coconut milk. This is also why vanilla and salt are added – they will help boost the chocolate flavor rather than detract from it. For a slightly boozy popsicle, add coffee liqueur in place of the coffee after the mixture has been removed from the heat.
- Full fat coconut milk: For the creamiest fudgesicles, use full fat coconut milk because it will help prevent forming ice crystals in the mixture. Low-fat coconut milk or other non-dairy milks will create icier popsicles.
- Cornstarch: Using a small amount of cornstarch helps suspend the fat evenly throughout the mixture so that the popsicle doesn’t separate during freezing. For a corn free version, use arrowroot powder.
Nutrition (Estimate per Serving)
Calories: 234kcalCarbohydrates: 15gProtein: 3gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 0.3mgSodium: 13mgPotassium: 275mgFiber: 2gSugar: 8gVitamin A: 4IUVitamin C: 1mgCalcium: 28mgIron: 4mg
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