You can nearly taste the nostalgia when you take your first bite of these vegan fudge pops! Takes me right back to summer as a child. Luckily, these fudge pops are even more delicious than the freezer-bought version from my childhood – and healthier too! You’ll never know they are vegan and they’re great to keep stocked in your freezer for hot summer days and pool parties!

Vegan Fudge Pops Recipe

Prep Time: 20 minutes | Freeze Time: 4 hours | Total Time: 4 hours 30 min | Servings: 8

INGREDIENTS

3 cups full fat coconut milk
¼ cup maple syrup
6 medjool dates
3 tbsp cacao powder
¼ cup HU gems
2 tsp vanilla extract
½ tsp sea salt

INSTRUCTIONS

1. In a medium-size pot, combine the coconut milk, maple syrup, cacao powder and salt. Add the HU chocolate gems and whisk until the chocolate melts and it becomes a thick syrup. The mixture will thicken and melt together. Remove from the heat.

2. Meanwhile, add your pitted Medjool dates to a high-speed blender, along with the vanilla extract. Pour your chocolate mixture into a high-speed blender. Combine and blend until mixed through. Let cool for 10 minutes.

3. Once cool, divide the chocolate mix between 8 popsicle molds. Insert the popsicle sticks. Freeze until firms, at least 4 hours. Ideally, overnight.

4. When you are ready to eat, remove from the freezer and let thaw slightly. Enjoy!

Note: I use stainless steel popsicles molds. Sometimes it’s hard to remove the pop from the mold. Just run your mold under warm water for 10 seconds and it will pop right out!

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