These coconut fudgesicles are a fun paleo and vegan summer treat. I use whipped coconut cream to create a rich creamy fudgy texture. Apart from that, there are only 3 other simple ingredients. These fudgesicles are so easy to make and only involve a few minutes of prep before you put them in the freezer and wait for them to freeze.
When the weather gets warm there’s nothing like a frozen treat like a popsicle. As a chocolate fiend, I always preferred fudgsicles to fruit popsicles (although fruit is great too!). But as we all know, store-bought fudgesicles are filled with processed sugar and nasty additives. So I wanted to create a better version of this summertime favorite!
Make Fudgesicles Healthier At Home!
For this recipe you will need 3 cans of coconut cream. I’ve found that many places including trader joe’s have changed their coconut cream formula and it’s no longer appropriate for many of my recipes, so I highly recommend this kind of coconut cream.
I have a regular inexpensive popsicle mold, but if you are a serious pop-maker check this mold out…it’s on my wish list!
Have you tried these Coconut Fudgesicles? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Twitter, Instagram, Pinterest and YouTube.
These coconut fudgesicles are a fun paleo and vegan summer treat. I use whipped coconut cream to create a creamy fudgy texture.
- 3 cans coconut cream (about 16 oz.)
- 1/2 cup honey (maple syrup or preferred liquid sweetener for vegan)
- 4 oz unsweetened baking chocolate
- 1/2 tsp. vanilla extract
- Melt the baking chocolate in a double boiler and set aside to cool.
- Scoop the coconut cream out of the can into a bowl and discard the thin clear liquid at the bottom of the can. Whisk the coconut cream for a few minutes until it’s fluffier and creamier and not hardened.
- Add the honey and vanilla to the cream and mix. Add the chocolate and mix.
- Put the mixture into a popsicle mold and freeze until it has completely hardened.
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Kimber says
July 11, 2013 at 7:06 amI’m excited to try these. I’m willing to give coconut cream one more chance. I only buy full fat and have tried several organic brands and the product always tastes like plastic to me. :~( I’ve only had one can that didn’t but can’t remember what brand it was. Do you have any brand recommendations?
Kimber says
July 11, 2013 at 7:11 amUm, aside from the one in the recipe… ;~)
ashley says
July 16, 2013 at 4:19 pmWhat can you do with the leftover liquid at the bottom of the can?
Healy Real Food Vegetarian says
July 18, 2013 at 2:35 pmI usually put it in smoothies 🙂
Heather says
July 16, 2013 at 4:35 pmThese sound and look so delicious! Cannot wait to give them a try when it gets warm again in Seattle!
Thanks!
-Heather
Sheila Daniel says
July 18, 2013 at 2:32 pmI found Grace brand Pure Creamed Coconut at the store, it comes in a 6 oz box and is solid at room temp but squish-able. The only ingredient is creamed coconut. It is a product of Sri Lanka and not labeled as organic. Would this product do for the fudgesicle recipe?
Thx
Sheila
Linda says
October 15, 2013 at 5:11 pmI noticed this recipe calls for coconut ‘cream’ but the link goes to coconut ‘milk’ …. are they the same thing?
i can;t wait to try some of your recipes… they sound yummy!