Delicious creamy and frosty Fudgesicles are just like the commercial store-bought treat, but refined-sugar-free, no dairy, and made with nutritious whole foods including avocado.

Like a creamy pudding on a stick, these popsicles are similar in texture to my cauliflower rainbow popsicles and my cookies and cream popsicles which are studded with Oreos yet still full of protein. In fact all my popsicles are on the healthier side, you can visit them here.

Why You'll Love These

Wholesome ingredients. This popsicle is made of avocado which supports nearly every cellular process in the body, coconut milk which contains energizing and heart-healthy MCTS, as well as cocoa and other whole foods.

Healthier copycat Fudgesicle. This homemade popsicles is a copycat version of the Popsicle Company's Fudgesicle launched in 1946. That treat is a fudgy sweet popsicle made of high fructose corn syrup, palm oil, refined sugar, and a bunch of chemicals. A homemade version is healthier, especially this one made with avocado.

Beyond easy to make. Just blend up the mixture, pour in molds and wait for them to freeze. The waiting is the hardest part.

Allergy Friendly & Dairy-free. These Fudgesicles are dairy-free, vegan gluten-free, and even nut-free. They are naturally sweet from maple syrup, so no refined sugars here.

Ingredients

Coconut milk. Use full-fat from a can, and chilled so the liquids and fats don't separate - you need both in this recipe.

Dairy-free milk. You need additional liquid, but to reduce the fat, I used milk here, although water would also work.

Cocoa powder. You can also use cacao powder which is healthier but more expensive.

Chocolate chips. Use at least 70% cacao for the nutrients.

Avocado. Use a fresh, soft ripe avocado.

How to Make

Step 1: Melt the chocolate chips in the microwave at one minute.

Step 2: Blend. Add all ingredients to a blender and process until creamy. Taste the mixture. If it's not sweet enough, add maple syrup. If it's not chocolatey enough, you can even add more chocolate chips, loose this time.

Step 3: Pour. Pour the mixture into a 10-popsicle mold.

Step 4: Freeze. Put the popsicle mold in the freezer for thirty minutes, then insert sticks and freeze until solid, about 4 hours or overnight. If you use my mold, there is cover so you can insert sticks immediately.

Step 5: Remove. Run hot water over the bottom of the mold to loosen the popsicles enough so you can then yank them out.

Storage

Store these popsicles in a sealed container in the freezer for up to a month.

Substitutions

Instead of avocado, use a pear or a banana.

Instead of coconut cream, use any milk. The higher the fat, the creamier the popsicle.

Instead of melting the chocolate chips, just fold them into the batter and there will be a chocolate chip crunch in every bite.

Recipe Tips

1. This recipe makes ten popsicles.

2. Try using quality chocolate - both the cacao or cocoa, and the chocolate chips. The quality of the chocolate will dictate the flavor of these pops.

3. Once you pull the pops out of the mold, lay them on parchment paper and refreeze right away because sometimes pulling them out of the mold defrosts them slightly.

More Popsicles

Cauliflower Popsicles

Cookies & Cream Popsicles

Strawberries Popsicles

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