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.

1. Set up 6 popsicle molds. I use these.
2. Add coconut milk, cashew butter, pitted Medjool dates, cacao or cocoa powder and vanilla extract to high powered blender or food processor.
3. 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.
4. 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.
5. Freeze for at least four hours.
6. 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!!