Fudge Popsicles {dairy free}

5 from 1 vote

Fudge Popsicles {dairy free}

To make these creamy, make sure to use full-fat coconut milk and add extra coconut cream as well.

For Keto, replace the maple syrup with ½ cup of an equivalent low-carb sweetener plus ½ cup of coconut or almond milk. This milk is an addition to the 2 ¼ cups of milk already in the recipe.

For unflavored gelatin powder, you can use unflavored Knox Gelatine, Vital Proteins Gelatin, or other natural brands of gelatin.

Tip: You can reduce the amount of cocoa if you prefer a lighter-flavored fudge pop.

You'll get about 8 pops, depending on your mold size. The mixture is a total of 3 cups which fits eight 4-ounce molds. If your molds are smaller, you'll get more than 8 pops.

Servings: pops

Calories: 191kcal

Author: Erica

Ingredients

2 ¼ cups coconut milk or other milk, divided
2 ½ teaspoons unflavored gelatin
½ cup maple syrup or honey
¼ cup unsweetened cocoa
¼ teaspoon salt
1 teaspoon vanilla

US Customary - Metric

Instructions

Place ¼ cup of the milk in a bowl and sprinkle the gelatin on top. Let it sit for a few minutes to disolve.
Add the remaining ingredients in a saucepan and stir while gently heating the mixture over medium heat for a few minutes, or until it begins to steam but not boil.
Add the gelatin-milk mixture from step 1 into the saucepan and blend the mixture using a whisk.
Turn the heat off and cool for a few minutes and then add to popsicle molds and freeze for at least 6 hours or overnight.

Nutrition