Creamy coconut milk and chocolate create the most decadent of childhood treats – homemade fudge pops!
Once again, a recipe from Tieghan Girard at Half Baked Harvest – this one is the bomb. Chocolate heaven, a healthier version of the ultimate childhood summer treat, the fudge pop! This one is made with real ingredients, a vegan friendly treat that is worthy of a spot at any celebration this summer. You must try this.
Full fat coconut milk (from a can) is the real trick to the creamy consistency of these easy fudge pops. I used paper Dixie cups to make them – the shape is super fun and the perfect serving size.
Homemade Coconut Milk Fudge Pops
Creamy Coconut Milk Fudgsicle's with a Chocolate Shell
Equipment
- popsicle molds, or paper cups and popsicle sticks
Ingredients
- 3 cups full fat canned coconut milk whisked until smooth
- 1/4 cup maple syrup
- 2 Tbsp cocoa powder
- 1 Tbsp cornstarch
- 6 oz. chopped semi sweet chocolate
- 2 tsp vanilla
For the Chocolate Shell & Drizzle
- 6 oz chopped milk chocolate
- 2 Tbsp coconut oil Divided - 1 Tbsp for each chocolate
- 6 oz chopped semi sweet chocolate
- malden sea salt for sprinkling optional, but delicious
Instructions
- Prepare whatever you are using for popsicle molds and set aside for pouring.
- In a medium saucepan, whisk the cocounut milk with the syrup, cocoa powder, cornstarch, and salt. Bring to a boil over medium heat, and add the chocolate, stirring to combine. Simmer for8-10 minutes, watching for the mixture to thicken slightly. When done, remove from the heat, and stir in the vanilla. Cool for a few minutes.
- Pour the chocolate into the molds, and freeze for at least 5 hours, preferably overnight.
For the Chocolate Shell and Drizzle
- Remove the pops from the freezer, and line a baking sheet with parchment paper - make sure you can fit whatever tray you are using, back into the freezer for a short period of time.
- I like to do both a milk and semi sweet chocolate shell coating, making a fun pattern with the two. Place the milk chocolate with 1 Tbsp of coconut oil in a glass bowl and microwave at 30 second intervals, stirring until almost completely melted - usually a total of 1 1/2 to 2 minutes. Don't over cook! Repeat the process with the darker chocolate, and 1 Tbsp of coconut oil.
- Remove the popsicles from their molds (you can do this by running under hot tap water for a few seconds) and drizzle with the two chocolates, creating a fun pattern.
- Place the dipped and drizzled pops onto the parchment lined tray, and keep in the freezer until set. You can store them in a ziplock bag after fully frozen. The chocolate shell will set quickly. Keeps for several days.
Notes
This recipe is from Half Baked Harvest with two slight changes - her version is called Creamy Vegan Chocolate Fudge Pops and they are delicious - pretty much the same thing. Thanks Tieghan!
