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Chocolate Dipped Fudge Pops (vegan, paleo, & refined sugar-free)
prep time
15 minutes minutes
cook time
freeze overnight minute
total time
15 minutes
6 popiscles
What You Will Need

Fudge Popsicles base:

Chocolate Shell coating:

  1. Combine first 4 ingredients in a blender. Add a pinch of sea salt, or more to taste.
  2. Ladle or pour the mixture into popsicle molds and freeze for a few hours, or until set.
  3. 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.
  4. Once melted, remove from heat immediately and stir in a pinch of salt.
  5. Remove pops from molds and place on a cookie sheet or cutting board lined with wax paper. Place board and pops in the freezer.
  6. 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.
  7. Quickly transfer the pop back to the lined board in the freezer. Sprinkle with your sprinkle and sea salt of choice if desired.
  8. Repeat until all pops are coated and in the freezer to set.
  9. 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.
  10. Enjoy!
    Chocolate Dipped Fudge Pops
Magically Crafted By My Tiny Laguna Kitchen: