Dark Chocolate Fudge Pops (Vegan + Normal Options)

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I woke up yesterday morning and it was 55 degrees. I walked outside with a navy dress, and nearly retreated for pants and a sweater. Instead, I forged ahead and opted for a hot coffee at a local cafe. It’s mid-September and I’m mid-rebellion against the changing season. For one thing, there’s still too many frozen treats and ripe tomatoes to eat!


Do you mind if I share a few more summery recipes?



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While I await our wedding gift of an electric ice cream machine, popsicles are as good as it gets for a homemade frozen dessert in this house. Fortunately, they can be just as satisfying and these particular ones are ALL MINE. Almond milk, coconut sugar and coconut oil disqualifies this dessert from Garland’s chosen diet. An unintentional side effect of wanting to make something slightly healthier for enjoyment. It’s actually my first time using coconut sugar! And I think I like it! 


The awesome part about this recipe, though—much to Garland’s satisfaction—is it’s ability to be normalized with a few tweaks: cows milk for almond milk, granulated sugar for coconut, and butter for coconut oil. Either way results in popsicles that are creamy, decadent and rewarding after a long day at work or school. I love the darkness of the chocolate flavor, created with melted dark chocolate and special dark cocoa, and how the coconut sugar and sea salt play off of it. Dare I call it a more mature fudge pop?



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Speaking of wedding gifts, what on earth do we register for??? Unsurprisingly, I want tons of kitchen stuff that Garland has no interest in… I can’t wait for a classic waffle maker, a cast iron dutch oven, a programable slow cooker, a pasta KitchenAid attachment… Things I wish we could register for: a dog, a house, a month-long honeymoon in Europe, a replenishing supply of cocoa powder + butter + flour, a lifetime of running shoes, and a magical way to bottle each of our youthful good looks so we can be reminded of them when we’re old and gross. You know, just some thoughts.



Dark Chocolate Fudge Pops
Serves: 8
  • 1.5 ounces dark chocolate (make sure it's vegan if that's what you're going for)
  • 3 tablespoons cocoa powder (normal or dark)
  • ½ cup + 2 tablespoons coconut sugar (or granulated)
  • 2 tablespoons cornstarch
  • 2½ cups almond or coconut milk (or both: Califia Toasted Coconut Almond Milk is AMAZING!)
  • 1 tablespoon coconut oil (or butter)
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt (normal or large flake)
  1. In a medium saucepan, stir the chocolate on low heat until just melted. Add the sugar, cocoa powder and cornstarch to the pan and stir into the melted chocolate---it'll be slightly crumbly. Slowly whisk in the milk until fully incorporated and the mixture is mostly smooth.
  2. Increase heat to medium-high; continue to cook and whisk constantly until mixture thickens---about 5-10 minutes. Remove from heat and add in the remaining ingredients of coconut oil, vanilla extract and sea salt.
  3. Allow mixture to cool for about 15-20 minutes, until only slightly warm. Divide into popsicle molds, insert popsicles sticks and freeze for a few hours until solid.
Notes: Recipe adapted from Annie’s Eats, and originally taken from Smitten Kitchen