Chocolate Popsicles

5 from 5 votes

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

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 346kcal

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.

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.

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.
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.
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.
Nutritional information - includes the chocolate coating.