Dairy Free Fudgesicles: Rich, creamy, and full of chocolate, these easy homemade fudgesicles are better than ANY store-bought version. And happen to be dairy-free!
Summers and fudgesicles.
I remember enjoying fudgesicles several times a week as a child in the summer.
I was never really a fan of popsicles, but oh that cool chocolate hit that a fudgesicle delivered, never disappointed.
Fast forward a few decades (I will keep that exact number to myself) and years and years have gone by without a single fudgesicle.
And it is not because I am not wowed by simple treats.
It is because have you seen the ingredients in the fudgsicles?!!
I am all about enjoying anything in moderation, but I certainly could not enjoy a store-bought fudgesicle several times a week!
As you know I am all about making versions of favorites at home, so I can control ingredients and work around any food sensitivities or allergies that may present themselves. My kids love Gogurts and Drumstick ice cream cones, they just happen to be my CLEAN version of these childhood treats.
So why not make a homemade fudgesicle?
And not why not go ahead and make it dairy-free and gluten-free while I am at it?
Because EVERYONE deserves to have some tasty treats–regardless of their allergies.
But truly, these Dairy Free Fudgesicles are WAY BETTER than anything a store has to offer.
Made with homemade coconut chocolate pudding and dairy free chocolate chips, these fudgesicles full of rich chocolate in every lick!
Not a fan of coconut? You really DON’T taste the coconut at all. It really just works to enhance the chocolate flavor (trust me on this one!) But feel free to use cashew milk, soy milk, or almond milk for the same results.
As for the coconut version of coolwhip I add at the end–that can be skipped as well! SoCoconut CocoWhip just adds a light fluffiness to these pudding pops. But you can omit and have richer, fudgier dairy-free, coconut free pudding pops if desired.
But if you are not opposed to coconut products–go for the gold and use coconut milk and coconut whipped topping. The flavor is beyond rich–and better than any pudding pop or fudgsicle you had as a child.
I have been asked why I use coconut sugar. The answer is because it has a lower glycemic index and therefore keeps these treats a bit more Diabetic Friendly (although I would still recommend having one after a balanced meal if you are diabetic.) However, you can use ANY sugar you want–granulated, raw, even stevia mixture–just be sure to allow it to dissolve fully when cooking.
- In medium saucepan, whisk together cocoa, sugar, salt, and cornstarch. Slowly whisk in ½ cup coconut milk and turn heat onto medium. Whisk until sugar and cocoa are disolved--about 2 minutes.
- Whisk in remaining 2 cups of coconut milk and bring to a boil. Reduce heat to low and allow mixtures to thicken.
- Remove from heat and strain pudding. Add in chocolate chips and vanilla, stirring to combine and to let chocolate melt.
- Let pudding set up in fridge for 15-20 minutes.
- Add the CocoWhip and lightly stir to incorporate.
- Pour into popsicle molds and freeze until solid--at least 4 hours.
Find more delicious Dairy-Free Frozen Creations from So Delicious and 31 bloggers. You can vote for your favorite! (Of course I want you to vote for me!)
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