Only five ingredients for these chocolate cashew butter fudge pops? Yes please, and thank you very much.
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Hot summer days are also the perfect excuse to cool off with a frozen treat. Specifically ones that are reminiscent of the delicious chocolate fudge pops you know and love.
This recipe here is a take on the classic original fudge pops, but with healthier ingredients.
And SUPER EASY.
The Best Healthy Fudge Pops Recipe
Get ready for some seriously amazing homemade fudgesicles. You’re going to want these stocked in your freezer at all times.
The good news? Just five ingredients.
The bad news? Well, none really. Never bad news when chocolate fudge pops are involved.
Ingredients for Fudge Pops
Canned Coconut Milk – The creaminess of the canned coconut milk is a must here. You can try subbing another milk, such as cashew milk, but I don’t think you’ll get as rich of a texture – unless you’re using a super creamy kind, possibly like Elmhurst. I did use lite canned coconut milk but you can also use full fat. Lite is what I had on hand and I figured with the addition of the fat from the cashew butter, the texture would still turn out nice and creamy.
Cashew Butter – You guys know I am a huge cashew butter fan, but you can also sub peanut butter (which would be amazing) or almond butter too! Or if you’re running low on one or the other, a blend works too.
Nut-free? – Sunbutter also works! You must may end up wanting more sweetness (i.e. adding coconut sugar.) Taste test popsicle mixture before freezing.
Cacao or Unsweetened Cocoa Powder – This is what you’ll use to get the chocolate flavor.
Medjool Dates – Healthy, fiber filled fruit sweetener making these a no added sugar fudge pops recipe.
Vanilla Extract – Adds a nice flavor addition. You can never go wrong with adding a touch of vanilla.
How to Make Fudge Pops
Have I mentioned that this recipe is easy? I think I have but it’s worth saying again. Homemade fudge pops get thrown together in minutes, thanks to a blender, then frozen into a popsicle mold and that’s basically it!
Just two steps:
- Add all ingredients into the blender and processed until smooth.
- Pour the mixture into popsicle molds and freeze for one hour, then insert popsicle sticks into center and freeze for another 3 hours.
Option to drizzle on more chocolate and some cashew pieces for extra credit.
Removing Popsicles from Molds
To remove the fudgesicles from the popsicle mold, let the molds sit at room temperature for about 10 minutes. You can also run the molds under hot water for about 30 seconds and apply gentle pressure on molds to release.
If you make this recipe, be sure to leave a comment and review below! I love hearing from you and it helps others learn more about the recipe too. Your support is appreciated!
Healthy Fudge Pops
Ingredients
- 1 1/4 cups canned coconut milk, shaken (lite or full fat)
- 1/3 cup creamy cashew butter
- 6 large Medjool dates, pitted
- 1/3 cup cacao powder or unsweetened cocoa powder
- 1 tsp vanilla extract
Optional toppings
- 3 TBS chocolate chips + 1/4 tsp coconut oil, melted
- crushed cashews
Instructions
- Make sure to shake up canned coconut milk before measuring into cup. If it sounds like cream is solid, place can in sink or bowl filled with hot water.
- Set up 6 popsicle molds. I use these.
- Add coconut milk, cashew butter, pitted Medjool dates, cacao or cocoa powder and vanilla extract to high powered blender or food processor.
- Turn blender on medium speed for about 10 seconds before blending on high for about 1 minute, or until mixture is completely smooth. Scrap down the sides of blender or processor bowl as needed.
- Carefully pour mixture into molds, filling about almost to the top. Cover with popsicle stick handle. I opted to place wooden popsicle sticks in after freezing 1 hour.
- Freeze for at least four hours.
- To remove fudge pops from molds, you can let the molds sit out at room temperature for about 10 minutes, or run under hot water for about 20 seconds and gently apply pressure around mold to loosen before removing. Enjoy!!
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