Chocolate fudgesicles are traditionally a kid favorite, and can be enjoyed any time of the year, but of course are especially good in Summer. You don’t have to buy fudgesicles at the store that use questionable ingredients and are loaded with sugar. Instead you can whip up a rich and creamy fudgesicle base in just minutes, and freeze in your own favorite popsicle mold shapes.
These fudgesicles use creamy coconut cream and are boosted with minerals and protein from our new product, Clean Minerals with Collagen Peptides. Part of the sweetness comes from the honey crystals and monk fruit in the Clean Minerals with Collagen Peptides. The rest comes from just 1 tbsp. maple syrup.
Beware though…even though this recipe makes 6 fudgesicles, some would consider it to be 3 servings. These often disappear out of the freezer 2 at a time when no one is looking!
I used the Let’s Do Organic Heavy Coconut Cream for this recipe. The can was more liquidity than usual and probably closer to the consistency of some coconut milk cans. If you can’t get coconut cream, you could just use 1 can of coconut milk instead.
I would suggest to taste the mix before pouring it into popsicle molds. Some may prefer a sweeter fudgesicle, some more chocolate. I thought this recipe yielded a pretty balanced and rich fudgesicle.
If you want to mix it up, you could add some peppermint extract/flavoring for a frosty, minty treat, or some cinnamon, nutmeg and cayenne for a Mexican Mocha Fudgesicle treat!Print