Chocolate Dipped Fudge Pops (vegan, paleo, & refined sugar-free) are the perfect summertime dessert to cool off for a day at the beach. You can make them for any holiday too as I made them specifically for fourth of July. Growing up in the Midwest Fourth of July was always a time we all looked forward to celebrating. In the Midwest, they have weeks dedicated to the holiday, numbers of firework shows, and week-long festivals. Friends and family would come over to light off the largest fireworks, and sparklers glowing everywhere you turn. Do you have a favorite firework? I have to say now living in California I really miss sparklers that ones that are filled with colors and at least a foot long to light off. Anyways tell me in the comments below one of your childhood memories of the Fourth of July.
Now let’s jump into the recipe, these babies are a lot easier to make than what you would think. You need a minimum number of ingredients. Therefore if you have popsicle sticks ready to go, you are pretty much all set. The really fun thing you can do is make your own sprinkles if you don’t know how to make the quinoa activated sprinkles which is what I made for the photos here. It was a trick I’ve been eyeing from Moonjuice a juice store in the LA area, she makes these Chaga sprinkled donuts that look just to die for. One day I’ll try them out, or make a version of my own.
The chocolate I used is the chocolate from Pascha Chocolate that I mention in almost recipe I use with chocolate as they have a 100% dark chocolate chip that is great to use as a blank canvas all you have to do is add your own sweetener. I personally love to use Maple Syrup or when watching my sugars Raw Monk Fruit from Lakanto.
Chocolate Dipped Fudge Pops (vegan, paleo, & refined sugar-free) notes:
*I will only recommend products I passionately believe in & want you to know that when I make a recommendation, I may receive a referral fee*
Feel feel to use any of the Pascha Chocolate’s as they are absolutely the top of the line when it comes to quality, fair trade, and source.
This post is sponsored by Pascha Chocolate. All recipes, photos, and opinions are my own. Thank you for supporting sponsored content so we can keep doing the work we love to do. xo
Fudge Popsicles base:
- 3 cups of coconut cream (only the fatty top part out of the 13.5 fl oz can)
- 1/2 cup of coconut oil
- 1/3 cup cacao powder
- 1/2 teaspoon of Lakanto’s 50% raw monk fruit extract or maple syrup to taste
Chocolate Shell coating:
- Combine first 4 ingredients in a blender. Add a pinch of sea salt, or more to taste.
- Ladle or pour the mixture into popsicle molds and freeze for a few hours, or until set.
- With frozen pops still in the freezer, prepare the chocolate “shell” coating by melting chocolate and coconut oil in a small sauce pot over low heat, stirring constantly until just melted.
- Once melted, remove from heat immediately and stir in a pinch of salt.
- Remove pops from molds and place on a cookie sheet or cutting board lined with wax paper. Place board and pops in the freezer.
- Removing one pop at a time from the freezer, hold it over a glass with just enough diameter to fit the pops to drip the whole pop.
- Quickly transfer the pop back to the lined board in the freezer. Sprinkle with your sprinkle and sea salt of choice if desired.
- Repeat until all pops are coated and in the freezer to set.
- Store pops in the freezer until ready to eat (cover if storing longer than a few hours). Allow to sit at room temperature for a few minutes before serving – just long enough for the chocolate middle to soften, but the crispy chocolate shell to remain frozen.