Dairy Free Fudge Pops (Dairy free, Gluten free, Nut free option, Egg free, Soy free, Paleo option, Vegan)

These smooth and creamy fudge pops really hit the spot on a hot summer day, or any time you’re craving some ice cream. They have just a few simple ingredients, and are far and away tastier (IMHO) than the ones you can buy at the store. You can leave them uncovered, or you can coat them in chocolate and add some crushed cookies to the outside. See the instructions and recipe below for this easy and delicious treat.

Fudge pops are lying on parchment paper, surrounded by cookie crumbs and some dried orange lily flowers.

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Let the fudge pop making begin!

The steps:

  • First, you’re going to melt some semi-sweet chocolate in a double boiler. I don’t actually have one so a place a glass bowl over a pot with a little water in it- works like a charm!
  • Once your chocolate is melted, add your coconut cream and stir until it’s completely mixed in smooth. I like to stick my cans of coconut cream in the refrigerator to separate the liquid from the coconut, and then scoop the top part out for the recipe. If you use the coconut cream without doing this, your fudge pops may be a little icier, and not as creamy as you may want.
  • Next, turn off the heat, and stir in the maple syrup, vanilla, and salt.
  • Pour this mixture into your popsicle mold- here’s the link to the one I use and place this in the freezer until solid.
  • Once your fudge pops are solid, you can either eat them as is, or dip them in chocolate.
  • Melt more semi-sweet chocolate and dip your pops to coat them. Immediately sprinkle crushed cookie crumbs (I blitzed Simple Mills Honey Cinnamon Sweet Thins- these are gluten free, but not nut free. You may need to find a different option if you need to avoid nuts) on the fudge pop after dipping each one, because the chocolate will harden quickly.
  • Return to the freezer in a freezer safe container and enjoy any time!
Hardened coconut cream is in the glass bowl of melted chocolate, about to be mixed in.


  • I use O Organics semi-sweet chocolate chips for this recipe. You can use just about any other chocolate chips that you like to fit your budget and dietary needs. I prefer semi-sweet, but you can also use dark chocolate chips, or milk chocolate chips.
  • Heavy cream can replace the coconut cream if you tolerate dairy.
  • Honey or another liquid sweetener can be used in place of the maple syrup.
  • I use Simple Mills Honey Cinnamon Sweet Thins for the coating on these fudge pops, but you can use a different cookie to crush! Any type of graham cracker would work. You can also sprinkle some flaky sea salt, or sprinkles!
Holding a fudge pop close to the camera and a couple of bites have been taken out to show the inside texture.

Recommended kitchen items:

  • 10 slot popsicle mold. This mold is great. It comes with the sticks and you just have to push from the bottom to get the popsicles out. No need to run under hot water.
  • Glass mixing bowls with lids. I love that these glass bowls stack and have lids to fit each one. I use them all the time.
  • Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
  • Food processor. This Hamilton Beach food processor has been so handy to have and has been a power house. It can chop, puree, shred, slice, and crinkle cut.
  • Unbleached parchment paper sheets. I have these in a drawer and love that I can pull one out when I need it, and I love that these sheets are unbleached.
  • Maldon sea salt flakes. I use this salt really often and have been pleasantly surprised at how long a box lasts. The price point is often better on Amazon than at the grocery store, so I’ve shared that link here.
Closeup of a fudge pop that's coated with cookie crumbs.

I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.

Closeup of a fudge pop that's coated with cookie crumbs.

Dairy Free Fudge Pops

Dairy free, gluten free, egg free, soy free, nut free option, Paleo option, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Freeze time 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Servings 8


  • cups semi-sweet chocolate chips
  • 2 15oz cans coconut cream- use the hardened top (approx 2 cups- see "Notes" below)
  • 2 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1 pinch salt
  • 1 tbsp coconut oil
  • 2 cups cookies, such as Simple Mills Honey Cinnamon Sweet Thins


  • Melt 1 cup of chocolate in a double boiler (or a makeshift one- see "Notes" below).
  • Add your coconut cream to the chocolate and stir and mix until completely smooth.
  • Turn off the heat, and stir in the maple syrup, vanilla extract, and salt.
  • Pour the mixture into your popsicle mold and then freeze until solid. This takes approximately 4-6 hours for me.
  • Once the pops are frozen, you can either enjoy them as is, coat them in chocolate, or coat them with chocolate and cookie crumbs. To do this, crush your cookies in either a food processor or in a plastic bag until they are just bigger than fine crumbs.
  • Melt the other 1½ cup of chocolate chips with the coconut oil in a double boiler.
  • Dip your fudge pops into the chocolate and immediately cover each one with cookie crumbs before the chocolate hardens. Lay on either wax or parchment paper.
  • Enjoy right away, or store your fudge pops in a freezer safe container in the freezer. Yum!


  • I place my cans of coconut cream into my refrigerator immediately when I get home from buying them. It can take a day or two for the liquid to separate from the hard coconut part. If yours doesn’t separate, you can just use the non-separated coconut cream- just know that your fudge pops may be slightly icier and not as creamy. They will still be delicious! 
  • I don’t own a double boiler, so I boil water in a pot, and then place a glass bowl that’s larger than the pot over the top. You can do this too, but please be cautious with this setup.

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