These chocolate popsicles are fudgy, delicious and easy to make with only 4 ingredients. Dip them in melted chocolate for a decadent treat.
You gotta love popsicles! They’re like ice-cream, but easier.
These chocolate popsicles are made with just 4 ingredients and take 5 minutes to make.
There’s no ice cream machine required, no churning, no fuss, just a quick blend in the blender, pour them out into popsicle molds and Bob’s your uncle!
Having a stash of chocolate popsicles in your freezer will keep you pretty happy during summer days, and all year round. I mean who needs hot weather to enjoy a popsicle?
And to top it all off they’re healthy too. Yes indeed, I am making that claim. They’re made with wholesome ingredients, they’re dairy free, gluten free and all that good stuff.
Ingredients For Vegan Popsicles:
Ingredient Notes
- Coconut cream – should be canned and unsweetened. You can also use canned, unsweetened, full fat coconut milk. Alternatively use a creamy higher fat option like cashew milk. You want it to be ultra creamy as the base of your popsicle mix.
- Almond milk – the addition of almond milk is to create a more neutral flavor so that’s it’s not too ‘coconutty’ and it works great for this! Feel free to sub in any other neutral flavored plant milk.
- Cocoa powder – natural, unsweetened cocoa powder provides our chocolate flavor.
- Maple syrup – provides all the sweetness. Feel free to substitute this for date syrup or any other syrup or sweetener of your choice. Taste test to make sure the mix is sweet enough.
Optional Ingredients: Chocolate Shell
- Vegan chocolate or chocolate chips – choose a good tasting option that melts down well.
- Coconut oil – thins out the chocolate and makes it easier to handle and go a little further.
How To Make Chocolate Popsicles
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Popsicles:
- Add coconut cream, almond milk, cocoa powder and maple syrup to your blender jug and blend until smooth.
- Pour the mix out into popsicle molds and freeze.
- When frozen, take a popsicle out and enjoy anytime.
Optional Chocolate Coating:
- If you’d like to dip them in chocolate for a hard chocolate shell, then add vegan chocolate and coconut oil to a microwave safe bowl. Microwave in 30-second intervals bringing it out to stir every 30-seconds until melted.
- Let the chocolate cool completely, so that it’s cool to the touch, but still melted.
- Remove the popsicles from the popsicle molds and dip them into the cooled melted chocolate and then place them onto a parchment lined baking sheet.
- Return to the freezer for the chocolate shell to set.
- When the chocolate has set, place the chocolate covered popsicles into a freezer safe bag or container and store in the freezer for up to 3 months.
Popsicle Molds
We used silicon popsicle molds and they worked great. The popsicles are easy to remove from the molds and they come with cute wooden sticks.
Storing Instructions
If you’re not dipping your popsicles in chocolate, then you can just store them directly in the popsicle molds for up to 3 months.
If you’re dipping them in chocolate then you’ll have to remove them from the popsicle molds, so in that case you can move them to a freezer safe bag or container and keep them stored in the freezer for up to 3 months.
More Vegan Chocolate Dessert Recipes
- Vegan Chocolate Ice Cream
- Vegan Chocolate Donuts
- Vegan Chocolate Avocado Mousse
- Vegan Hot Chocolate
- Vegan Chocolate Sheet Cake
- Vegan Chocolate Truffles
Did you make this recipe? Be sure to leave a comment and rating below!
Chocolate Popsicles
Ingredients
- 14 ounce Can Coconut Cream (400ml) Unsweetened
- ½ cup Almond Milk (120ml)
- ⅓ cup Cocoa Powder (28g) Unsweetened
- ½ cup Maple Syrup (120ml)
Chocolate Shell (Optional):
- 1 cup Chopped Vegan Chocolate (175g) or Vegan Chocolate Chips
- 1 teaspoon Coconut Oil
Instructions
Popsicles:
- Add coconut cream, almond milk, cocoa powder and maple syrup to your blender jug and blend until smooth.
- Pour the mix out into popsicle molds and freeze.
Chocolate Shell:
- Add vegan chocolate and coconut oil to a microwave safe bowl. Microwave in 30-second intervals bringing it out to stir every 30-seconds until melted.
- Let the chocolate cool completely, so that it's cool to the touch, but still melted.
- Remove the popsicles from the popsicle molds and dip them into the cooled melted chocolate and then place them onto a parchment lined baking sheet.
- Return to the freezer for the chocolate shell to set.
Notes
- Coconut cream – should be canned and unsweetened. You can also use canned, unsweetened, full fat coconut milk. Alternatively use a creamy higher fat option like cashew milk. You want it to be ultra creamy as the base of your popsicle mix.
- Almond milk – the addition of almond milk is to create a more neutral flavor so that’s it’s not too ‘coconutty’ and it works great for this! Feel free to sub in any other neutral flavored plant milk.
- Maple syrup – can be switched for date syrup or any other syrup or sweetener of your choice. Taste test to make sure the mix is sweet enough.
- Storing: If you’re not dipping your popsicles in chocolate, then you can just store them directly in the popsicle molds for up to 3 months. If you’re dipping them in chocolate then you’ll have to remove them from the popsicle molds. In that case move them to a freezer safe bag or container and keep them stored in the freezer for up to 3 months.
- Nutritional information – includes the chocolate coating.
Is the coconut taste distinct? not a fan of the taste
I think the taste is more chocolate than coconut but if you’re not a fan of coconut then you can try it with another plant milk.
Delectable indeed
Real easy and tasty and ready for summer..