Only five ingredients for these chocolate cashew butter fudge pops? Yes please, and thank you very much.
‘Tis the season for popsicles and all the ice cold treats! Thank you, Summer.
Have I told you how much I love summer? I think I have… But imma tell you again: I freaking LOVE summer. Each year as summertime approaches, I fear the weeks and months will go by much too quickly. The days are long but this season is short for us here in the Midwest. May was gone in a flash and here we are getting into June, just like that.
I think a lot of us here jam pack our schedules in the summer, which can make the months feel like they go by quick. I can count on one hand the number of free “weekends” I have. Between parties, showers, and our annual summer camping trips, summertime is jam-packed.
Not that I am complaining, but it gives me a sense of just how precious our time is in the summer. NOW is the time to make the most of these summer months. Visit all of the lakes, make the trek up north, get outside, go for bike rides, and spend our evenings outside enjoying the long lasting light.
And like I said before, it is definitely the perfect time for cool treats. Specifically ones that are reminiscent of the delicious chocolate fudge pops.
5-Ingredient Chocolate Cashew Butter Fudge Pops
Guys, get ready for some seriously amazing healthy fudge popsicles. 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.
what you need
About the Ingredients
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!
Cacao or Unsweetened Cocoa Powder – Chocolate. Enough said.
Medjool Dates – Healthy, fiber filled sweetener without having to worry about adding additional sugar.
Vanilla Extract – Adds a nice flavor addition. You can never go wrong with adding a touch of vanilla.
How you make these fudge pops
- Basically everything is thrown into the blender at one time and processed until smooth.
- Pour the mixture into your popsicles molds and freeze for about four hours.
And then you’re good to go!
Option to drizzle on more chocolate and some cashew pieces for a little something extra.
But they’re also amazing on their own. I may have enjoyed one with breakfast, because why not? These fudge pops are actually healthy and packed with good-for-you ingredients!
These will be on repeat all summer long…
- 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
- 1/2 tsp vanilla extract
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!!
Full fat canned coconut milk will provide a creamier texture but you can also use lite canned coconut milk. I would suggest using the canned variety, but a creamy and thicker cashew milk (maybe even homemade) could also work – the texture will just be a bit icier, less creamy.
Sub creamy natural peanut butter, almond butter or possibly even tahini if you’re a fan of it.
If Medjool dates are on the drier side, soak in warm water for 5 minutes, then drain before adding to blender.