Coconut Milk Magic Fudge Pop

Coconut Milk Magic Fudgsicle
There’s something so satisfying about pulling a cold fudge pop out of the freezer on a sweltering hot day. Unlike ice cream, you don’t need a bowl or utensils, and it’s pre-portioned so you don’t need to worry about getting carried away with a whole pint.

Fudge pops are also incredibly easy to make at home regardless of whether you have a mold or not (The Kitchn has a really good round up of options).

We thought we'd share this simple vegan dark chocolate fudgesicle recipe with you, made with our Coconut Milk chocolate and our Cocoa Magic. It’s less sweet than a traditional fudge pop, but just as delightful. The mellow, summery fruit notes of the Zorzal Cacao really shine here, adding a little extra depth to a nostalgic experience. We’ve also included an option for rolling your popsicles in more dark chocolate and toasted cacao nibs for a crunchy, decadent rendition.


1.5 cups full fat coconut milk
3 ounces Coconut Milk dark chocolate, finely chopped
2 tablespoons sugar
2 tablespoons Cocoa Magic
1 teaspoon vanilla extract or paste
A pinch of kosher salt

1. In a large saucepan, heat chocolate on low until melted. Be careful not to overheat. You may want to use a double boiler for this.

2. Once the chocolate is melted, mix in the sugar and cocoa powder. It’s best to use a whisk here, but a large wooden spoon or spatula will do as well. Whisk/stir until combined. Slowly add the coconut milk and slowly ramp up that heat until the mix thickens. This takes a couple of minutes. Once the mix thickens, splash in the vanilla along with a pinch of salt.

3. Take the mixture off the heat and let it cool for a couple minutes, then pour into your popsicle mold or DIY mold of choice. Don't forget to add your sticks! Allow to freeze for at least two hours.

For something extra crunchy, coat your fudgesicle with more chocolate and toasted cacao nibs! Take some extra chocolate and melt it down after leaving the fudgesicles in overnight. Dip each fudgesicle in the chocolate and then dip again in a bowl of toasted nibs.


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