Healthy Chocolate Fudgsicles Recipe
Healthy Chocolate Fudgsicles Recipe that is gluten free and vegan friendly. Easy homemade cold treat, made with coconut milk, coffee.
- Prep Time: 15 min
- Cook Time: 6 hours freezing
- Total Time: 6 hr. 15 min.
- Yield: 10
- Category: Desserts, appetizer, snack
- Method: no cook no bake
Ingredients
Units
Scale
- 3 cups/705ml full-fat coconut milk
- 4 tbsp/50g light brown sugar
- 4 tbsp/20g cocoa powder
- Pinch salt
- 1 tbsp/8g cornstarch
- 4 tbsp/60ml strong brewed coffee (or more coconut milk)
- 1 tbsp/15ml vanilla extract
- 4 oz/115g dark chocolate, finely chopped
Instructions
- In a sauce pan, heat the coconut milk and brown sugar to barely a simmer over medium heat, stirring until the sugar is dissolved. Does not need to boil.
- In a small bowl or measuring cup with a pour spout, combine the cocoa powder, cornstarch, and salt. Stir to distribute.
- Add the coffee* and stir until a smooth paste forms. Add into warm coconut milk mixture and stir until smooth. Reduce heat to low.
- Add the finely chopped chocolate and vanilla extract. Whisk until chocolate is completely melted and mixture is smooth. Continue cooking, stirring constantly until mixture thickens slightly. Remove from heat.
- Pour into popsicle molds. For an extra smooth popsicle, strain mixture through an ultrafine mesh sieve.
- If you have a lid for your molds, place it on before sticking the sticks in until only 1” is protruding. If your molds don’t have a lid, cover with a couple layers of plastic wrap or aluminum foil to hold the sticks in place.
- Freeze for at least 6 hours.
- Remove from the molds by gently putting pressure on the base while lifting by the stick. If using a metal or plastic mold, dip the tips in hot water for 10 seconds before trying to remove.
- Store frozen in bags or wrapped in plastic for up to 1 month.
Notes
*If using coffee liqueur (see extra notes), reserve 4 tbsp/60ml of coconut milk to create the paste and add the coffee liqueur just before molding.