fudge pops

Just a few years ago, I only knew how to do two things in the kitchen: preheat an oven for frozen pizza and whip up the best boxed macaroni and cheese. I could combine that pasta with the orange powdered concoction like nobody’s business. But I recently remembered a time back then that I had a wild hair and wanted to try to make something from scratch. I can’t even recall what my brain managed to google at the time but I came across Smitten Kitchen’s fudge pop recipe and it seemed like something even I could do. I was shocked, SHOCKED, that I put together a few ingredients and out came dessert.

Fast forward to my vegan ways, a craving for fudge pops struck and knowing that being vegan doesn’t mean missing out on favorite foods, I tracked down the recipe I used a few years ago and easily veganized it. A total success and knowing they are cruelty-free, it made them all the more delicious. To be honest though, this recipe has way more sugar than I like to consume, so this is really a rare treat for me, but I’ve already been coming up with possible ways to healhify it a bit without sacrificing flavor. As soon as I have that nailed down, I’ll make sure to post that version as well. I recommend buying Equal Exchange chocolate chips if you can find them as they will be certified fair-trade and free of slave-labor that plagues that chocolate industry. You can read more on that and find other fair-trade brands here at Food Empowerment Project.

(Update: healthier/less refined sugar version here)

VEGAN FUDGE POPS - Dairy-free, Gluten-free
Yields 4
A cruelty-free version of the rich and decadent fudge pop!
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  1. 2 tablespoons of dairy-free chocolate chips, I use Equal Exchange brand
  2. 1 ½ tablespoons of raw cacao or unsweetened cocoa powder
  3. 1/3 cup vegan sugar - white processed sugar is not usually vegan as it’s filtered through bone char, look for organic.
  4. 1 tablespoon of cornstarch
  5. 1 ¼ cups of dairy-free creamer, I used Silk Soy Creamer
  6. Pinch of salt
  7. ½ teaspoon of vanilla extract
  8. 1 ½ tablespoons of coconut oil, measured solid, throw in the fridge to solidify if melted
  1. 1. Over low heat, melt the chocolate chips, stirring frequently to ensure they do not burn
  2. 2. Once melted, add in the cacao, sugar, cornstarch, creamer, and salt, stir until combined
  3. 3. Increase heat to medium and while stirring frequently, cook until the mixture begins to thicken, about 10 minutes.
  4. 4. Once slightly thickened, remove from heat and add the vanilla and coconut oil, stir until melted and combined.
  5. 5. Cool for a few minutes and then pour into popsicle molds. If using your own wooden sticks instead of the mold handles, let freeze for about 30 minutes before inserting the wooden sticks to prevent the sticks from floating or falling to the side.
  6. 6. Freeze fully before serving, I happened to freeze mine overnight but an hour or two should do the trick. Just test them before yanking on the stick. Run under luke warm water for a minute to loosen from the molds and enjoy!
  1. See my other fudge pop version, that is sweetened with whole dates which eliminates the need for the refined sugar and chocolate chips and adds beneficial fiber.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Cara Schrock http://caraschrock.com/