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    Home » Desserts

    Chocolate Popsicles (Vegan)

    Published: Aug 10, 2022 Updated: Aug 10, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Chocolate Popsicles

    These chocolate popsicles are fudgy, delicious and easy to make with only 4 ingredients. Dip them in melted chocolate for a decadent treat.

    Chocolate dipped popsicles stacked up on a plate.

    You gotta love popsicles! They’re like ice-cream, but easier.

    These chocolate popsicles are made with just 4 ingredients and take 5 minutes to make.

    There’s no ice cream machine required, no churning, no fuss, just a quick blend in the blender, pour them out into popsicle molds and Bob’s your uncle!

    Having a stash of chocolate popsicles in your freezer will keep you pretty happy during summer days, and all year round. I mean who needs hot weather to enjoy a popsicle?

    And to top it all off they’re healthy too. Yes indeed, I am making that claim. They’re made with wholesome ingredients, they’re dairy free, gluten free and all that good stuff.

    Ingredients For Vegan Popsicles:

    Ingredients needed to make chocolate popsicles.

    Ingredient Notes

    • Coconut cream – should be canned and unsweetened. You can also use canned, unsweetened, full fat coconut milk. Alternatively use a creamy higher fat option like cashew milk. You want it to be ultra creamy as the base of your popsicle mix.
    • Almond milk – the addition of almond milk is to create a more neutral flavor so that’s it’s not too ‘coconutty’ and it works great for this! Feel free to sub in any other neutral flavored plant milk.
    • Cocoa powder – natural, unsweetened cocoa powder provides our chocolate flavor.
    • Maple syrup – provides all the sweetness. Feel free to substitute this for date syrup or any other syrup or sweetener of your choice. Taste test to make sure the mix is sweet enough.

    Optional Ingredients: Chocolate Shell

    • Vegan chocolate or chocolate chips – choose a good tasting option that melts down well.
    • Coconut oil – thins out the chocolate and makes it easier to handle and go a little further.
    Chocolate dipped popsicles stacked up on a plate.

    How To Make Chocolate Popsicles

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    Popsicles:

    • Add coconut cream, almond milk, cocoa powder and maple syrup to your blender jug and blend until smooth.
    Ingredients added to blender jug and blended.
    • Pour the mix out into popsicle molds and freeze.
    Popsicles in a popsicle mold.
    • When frozen, take a popsicle out and enjoy anytime.
    Popsicles in a mold and then removed from the mold.

    Optional Chocolate Coating:

    • If you’d like to dip them in chocolate for a hard chocolate shell, then add vegan chocolate and coconut oil to a microwave safe bowl. Microwave in 30-second intervals bringing it out to stir every 30-seconds until melted.
    • Let the chocolate cool completely, so that it’s cool to the touch, but still melted.
    • Remove the popsicles from the popsicle molds and dip them into the cooled melted chocolate and then place them onto a parchment lined baking sheet.
    • Return to the freezer for the chocolate shell to set.
    Chocolate dipped popsicles on a parchment lined tray.
    • When the chocolate has set, place the chocolate covered popsicles into a freezer safe bag or container and store in the freezer for up to 3 months.
    Chocolate dipped popsicles stacked up on a plate.

    Popsicle Molds

    We used silicon popsicle molds and they worked great. The popsicles are easy to remove from the molds and they come with cute wooden sticks.

    Chocolate dipped popsicles stacked up on a plate.

    Storing Instructions

    If you’re not dipping your popsicles in chocolate, then you can just store them directly in the popsicle molds for up to 3 months.

    If you’re dipping them in chocolate then you’ll have to remove them from the popsicle molds, so in that case you can move them to a freezer safe bag or container and keep them stored in the freezer for up to 3 months.

    Popsicle cut in half to show the center.

    More Vegan Chocolate Dessert Recipes

    1. Vegan Chocolate Ice Cream
    2. Vegan Chocolate Donuts
    3. Vegan Chocolate Avocado Mousse
    4. Vegan Hot Chocolate
    5. Vegan Chocolate Sheet Cake
    6. Vegan Chocolate Truffles

    Did you make this recipe? Be sure to leave a comment and rating below!

    Chocolate popsicles stacked up on a plate.

    Chocolate Popsicles

    These chocolate popsicles are fudgy, delicious and easy to make with only 4 ingredients. Dip them in melted chocolate for a decadent treat.
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 8
    Calories: 346kcal
    Author: Alison Andrews

    Ingredients

    • 14 ounce Can Coconut Cream (400ml) Unsweetened
    • ½ cup Almond Milk (120ml)
    • ⅓ cup Cocoa Powder (28g) Unsweetened
    • ½ cup Maple Syrup (120ml)

    Chocolate Shell (Optional):

    • 1 cup Chopped Vegan Chocolate (175g) or Vegan Chocolate Chips
    • 1 teaspoon Coconut Oil
    Prevent your screen from going dark

    Instructions

    Popsicles:

    • Add coconut cream, almond milk, cocoa powder and maple syrup to your blender jug and blend until smooth.
    • Pour the mix out into popsicle molds and freeze.

    Chocolate Shell:

    • Add vegan chocolate and coconut oil to a microwave safe bowl. Microwave in 30-second intervals bringing it out to stir every 30-seconds until melted.
    • Let the chocolate cool completely, so that it's cool to the touch, but still melted.
    • Remove the popsicles from the popsicle molds and dip them into the cooled melted chocolate and then place them onto a parchment lined baking sheet.
    • Return to the freezer for the chocolate shell to set.

    Notes

    1. Coconut cream – should be canned and unsweetened. You can also use canned, unsweetened, full fat coconut milk. Alternatively use a creamy higher fat option like cashew milk. You want it to be ultra creamy as the base of your popsicle mix.
    2. Almond milk – the addition of almond milk is to create a more neutral flavor so that’s it’s not too ‘coconutty’ and it works great for this! Feel free to sub in any other neutral flavored plant milk.
    3. Maple syrup – can be switched for date syrup or any other syrup or sweetener of your choice. Taste test to make sure the mix is sweet enough.
    4. Storing: If you’re not dipping your popsicles in chocolate, then you can just store them directly in the popsicle molds for up to 3 months. If you’re dipping them in chocolate then you’ll have to remove them from the popsicle molds. In that case move them to a freezer safe bag or container and keep them stored in the freezer for up to 3 months.
    5. Nutritional information – includes the chocolate coating. 

    Nutrition

    Serving: 1Serve | Calories: 346kcal | Carbohydrates: 33g | Protein: 4g | Fat: 26g | Saturated Fat: 20g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 261mg | Fiber: 4g | Sugar: 23g | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Natrisha Choonilall says

      January 27, 2018 at 10:12 am

      Is the coconut taste distinct? not a fan of the taste

      Reply
      • Alison Andrews says

        January 27, 2018 at 5:25 pm

        I think the taste is more chocolate than coconut but if you’re not a fan of coconut then you can try it with another plant milk.

        Reply
    2. Karen says

      September 03, 2016 at 11:54 am

      Delectable indeed5 stars

      Reply
    3. Anna Andrews says

      September 03, 2016 at 8:39 am

      Real easy and tasty and ready for summer..5 stars

      Reply

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