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:
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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.
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