Dairy Free Fudge Pops
Dairy free, gluten free, egg free, soy free, nut free option, Paleo option, Vegan
Ingredients
- 2½ 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
Instructions
- 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!
Notes
- 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.