Creamy, Dreamy Vegan Fudge Pops recipe

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Ingredients

1 (13.5 ounce) can full-fat coconut milk
5 tablespoons Dutch-process cocoa powder
¼ cup white sugar, or less to taste
¼ cup fresh raspberries
¼ teaspoon almond extract

Nutrition Info

206 calories
carbohydrate: 15.8 g
cholesterol: : -
fat: 17.2 g
fiber: 3.1 g
protein: 2.7 g
saturatedFat: 15 g
servingSize: -
sodium: 11.1 mg
sugar: 10.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine coconut milk, cocoa powder, sugar, raspberries, and almond extract in a blender. Blend on high until mixture is thick and fluffy like pudding, about 2 minutes.

  2. Fill disposable cups with the mixture, smoothing over the tops. Insert sticks.

  3. Freeze until solid, at least 3 hours.

  4. Run hot water over the bottoms of the cups until the fudge pops slide out easily.

Recipe Yield

5 servings

Recipe Note

The creamiest, dreamiest homemade fudge ice pops you have ever tasted--and vegan! And this recipe isn't just for ice pops;pour the mix into an ice cream maker for smooth, chocolaty ice cream, whip up with a beater for a velvety mousse, or drizzle it on ice cream or other desserts for a decadent sauce. It's even a delicious frosting! The possibilities are endless.

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