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    Home | Recipes | Ice cream

    Creamy Chocolate Pudding Pops

    By Adriana Harlan | 6 Comments | Published: Sep 3, 2014 · Modified: May 12, 2020

    Recipe Reviews
    5 from 2 reviews

    Grab some paper cups and make these healthier Chocolate Pudding Pops with the kids on hot summer days! No machine needed and this recipe is egg-free, dairy-free and refined sugar-free.

    wooden table with a square white plate with four homemade chocolate pudding pop fudgesicles with popsicle sticks
    Creamy Chocolate Pudding Pops • paleo, gluten/dairy/soy/egg/refined-sugar free

    Yesterday I went into my kitchen with the intention of making a Paleo version of a creamy chocolate pudding. We had one of the hottest days of the year here in Hawaii this week and in an attempt to cool off, my recipe ended up turning into the creamiest chocolate pudding popsicles.

    This ice cold treat is infused with macadamia nut oil and topped with chopped macadamia nuts and mini dark chocolate chips. This recipe does not require any eggs or dairy to make and yet, these are the creamiest and healthiest fudgesicles.

    Making these are super easy and fast. You don't need an ice cream machine and you can make them in paper cups like I did. The hard part is waiting for them to harden in the freezer. If you love the classic fudgesicle taste then you will really enjoy these healthy versions on a hot summer day!

    Another recipe I think you should try is my “NUTELLA” LAYERED ICE CREAM POPS. These are as easy to make and OMG soooo good!

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    Creamy Chocolate Pudding Pops (Paleo, Vegan)

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    5 from 2 reviews
    Recipe by Adriana Harlan
    Servings :4 (4 to 5 4oz pops)
    Prep :10 minutes mins
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    Ingredients

    • 1 can (13.5 oz) full fat coconut milk
    • ½ cup raw cacao powder
    • 1 tablespoon macadamia nut oil, or coconut oil
    • ¼ cup + 2 tablespoons maple syrup
    • ⅛ teaspoon fine Himalayan salt
    • 2 teaspoons vanilla extract
    • 1 teaspoon unflavored powdered gelatin, or agar agar powder for vegan
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Add 2 tablespoons of water to a large bowl and sprinkle the water with gelatin powder. Set aside.
    • Bring to a boil over medium heat the coconut milk, cacao powder, macadamia nut oil, maple syrup and salt, stirring frequently.
    • Pour the boiling milk mixture into the bowl with the gelatin and mix until the gelatin dissolves.
    • Stir in vanilla extract and allow it to cool.
    • Fill disposable paper cups with the mixture and freeze for 1 hour.
    • Remove from freezer and insert a wooden stick in the center. Sprinkle top with chopped macadamia nuts and mini chocolate chips if desired.
    • Freeze pops overnight. To remove fudgesicles from paper cups simply tear the paper cup off.

    Notes

    Nutrition facts calculated for 4 fudgesicles.

    Nutrition per serving

    Calories: 313.2kcalProtein: 6.2gFat: 20gSaturated Fat: 13.9gSugar: 26gFiber: 3.6gCarbohydrates: 32.1gNet Carbs: 28.5gServing: 4g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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