Dairy-free Peanut Butter Chocolate Fudge Pops


Dairy-free Peanut Butter Chocolate Fudge Pops

When I came across a recipe for Dark Chocolate Fudge Pops by Danielle Walker, I knew I had to make them! One of my favorite summer treats as a kid was a Fudgsicle. Only now, I can very happily indulge in a similar, and honestly, better tasting treat. And feel good about it! Imagine that.

I changed up a few of the ingredients to put my own spin on it, used Danielle’s recipe as a guide, and came up with these incredible beauties you see here.

I strongly urge you to make these at home. The recipe should yield 6 pops, but I promise you, they won’t last long. They are so rich, so creamy, and the perfect balance of chocolate and peanut butter. Image some kind of amazing frozen pudding. That is what we have here. And it is awesome. So here’s how to make ’em!

Dairy-free Peanut Butter Chocolate Fudge Pops
Prep time
Cook time
Total time
These pops will remind you of those fudge popsicles you enjoyed as a kid! Except they also have peanut butter and are way better for you!
Recipe type: Dessert
Serves: 6
  • 1 and ¼ cup whole fat coconut milk
  • 2 egg yolks
  • ½ cup maple syrup
  • pinch of salt
  • ¼ cup creamy peanut butter (sub almond or coconut butter for paleo or allergies)
  • ⅓ cup roughly chopped dark chocolate (I used ⅔ of an eatingEVOLVED 85% Primal Chocolate Bar) - don't be afraid to taste and add a bit more chocolate if you like
  • 1 tsp pure vanilla extract
  1. Warm the coconut milk in a small pot on the stove over low-medium heat. Make sure it doesn't steam or boil and stir occasionally. Heat for about 5-7 minutes.
  2. Whisk the egg yolks, maple syrup, and salt in a bowl.
  3. Slowly pour the coconut milk into the egg/syrup/salt mixture, whisking continuously.
  4. Pour everything back into your pot and heat on the stove over medium heat for 5 minutes, whisking almost constantly. Careful not to boil.
  5. Add in the peanut butter and vanilla and whisk until fully incorporated.
  6. Add in the chocolate, whisk, let it melt, whisk again until fully incorporated.
  7. Remove pot from heat and let mixture cool for 20 minutes at room temperature.
  8. Pour mixture into molds and let freeze 6 hours - overnight.

That’s it! I had to run my molds under warm-hot water to loosen them up, so be careful when removing the pops. I hope you love these as much as I do. They are so, so good! I’d love to know if you give this recipe a try, so please don’t be shy. Let me know!

Happy eating 🙂


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