This super Yummy and Healthy, Dairy-free Fudgesicle Recipe is a great, allergy-friendly dessert! It is also vegan, gluten-free, paleo, and packed with healthy fats and nutrients! This fudgesicle recipe is rich and full of flavor! Enjoy!!
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These photos are of small fudgesicles from a small silicone mold, however, you can choose any size you like best. I love this larger stand-up silicone mold, with lid and extra accessories, for when I want to make a lot at one time and don’t have a lot of flat freezer space! These molds are a summertime must!
Silicone molds make it really easy to remove…highly recommend trying some out.
Ingredients
- 1 can coconut cream (use the cream and liquid in the can) 13.66 fl oz…approx. 1 3/4 cups
- 1/2 cup raw cacao powder
- 1/2 cup pure maple syrup (more or less, to taste)
- 2 tsp pure vanilla extract (gluten free)
- 1/8 tsp salt (iodized)
Instructions
- In a medium saucepan, whisk together the coconut cream, raw cacao powder, and pure maple syrup over low heat, until smooth. The coconut cream will melt.
- Once smoothly combined, continue to cook and whisk over low/medium heat until mixture just starts to come to a slow boil (this will take about 2 minutes).
- Remove from heat and stir in pure vanilla extract and salt.
- Pour into prepared molds (make sure stick is already inserted, if mold instructions require) some you will insert sticks before pouring, and other molds you will insert sticks after pouring. If you have some left and not enough molds, place extra in a bowl, cover, and place in the refrigerator until you have more molds available, once the first batch freezes. Click here for small flat molds and click here for large stand-up molds.
- Place filled molds in the freezer until frozen.
6. Once frozen, remove from silicone mold.
7. Place in individual freezer bags to store in the freezer.
Eat them up and enjoy!!
