These no-cook chocolate dipped vegan and paleo fudge popsicles are a healthy twist on the classic summertime frozen treat.
Memorial Day marks the unofficial start of summer—or what I like to refer to as popsicle season. To properly usher in the carefree days of summer that lie ahead, I’ve decided to get a jump on the season with some chocolate fudge popsicles.
Easy to make and oh so satisfyingly chewy and chocolaty, these paleo fudge popsicles remind me of summer in the best possible way.
There’s just something about beach days, picnics and backyard barbecues, that makes me want to eat things like ice cream and popsicles with abandon as I blame the heat. It seems like summer brings out the kid in me and I don’t mind one bit.
These no-cook vegan fudge pops are a twist on the classic summertime treat. They’re incredibly easy to make, fun to eat, and only require a handful of ingredients. Made from cashews, dates and raw cacao powder they are entirely raw and dairy-free but still rich and chewy like a good chocolate popsicle should be.
I like to dip them in chocolate and sprinkle them with cacao nibs to up the chocolate factor even more. When the chocolate coating hits the frozen popsicle it hardens immediately creating a beautiful thin, crunchy shell. The crackly dark chocolate shell melts in your mouth as you bite in and the crunchy cacao nibs also add a nice contrast to the silky chocolate center.
Fudgy, chewy and heavy on the chocolate, I can’t get enough of these and summer hasn’t even started yet!
Serves 8-10
Sylvie Shirazi
Yields 8-10 popsicles depending on your molds
These no-cook chocolate dipped vegan and paleo fudge popsicles are a healthy twist on the classic summertime frozen treat.
25 minPrep Time
5 hr, 25 Total Time
Save RecipeIngredients
- For the chocolate fudge popsicles:
- 1 cup/ 112g raw cashews
- 160g/ about 9-10 large Medjool dates, pitted
- 1 ½ cups/360ml of filtered water
- 2 Tablespoons/30ml coconut oil , liquid
- 6 Tablespoons/ 30g raw cacao powder (or natural cocoa powder for a non-raw version)
- 1/8th teaspoon of sea salt
- 1 teaspoon vanilla bean paste (or 1 tsp vanilla extract for a non-raw version)
- For the chocolate shell:
- ¼ cup /60 g coconut nectar
- 5 Tablespoons/ 75g coconut oil
- 2/3 cup/ 50g raw cacao powder
- ¼ cup / 30g raw cacao nibs
Instructions
- Make the chocolate fudge popsicles:
- Combine the cashews and pitted dates in a large airtight container and cover with water. Soak for at least 4 hours or overnight in the fridge.
- Drain cashews and dates and place in a high-speed blender with filtered water, melted coconut oil, cacao powder, salt and vanilla. Blend until completely smooth, scraping down the sides with a spatula occasionally as needed. The mixture should be creamy and smooth.
- Pour mixture into popsicle molds and place in freezer to firm.
- In the meantime make the chocolate shell:
- Whisk together the coconut nectar, coconut oil and cacao powder in a small skillet or saucepan over low-heat until well combined and just melted (or alternatively for a raw version, whisk together the ingredients in a heat-proof bowl over a sauepan of hot water taking care that the mixture does not exceed 115 degrees.)
- Remove from heat and let cool.
- Line a baking sheet with parchment paper. Dip popsicles, one at a time, in chocolate, spooning on additional chocolate to cover.
- Sprinkle each with cacao nibs, and set on prepared baking sheet. Chill until firm.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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