The richest, creamiest, most chocolaty fudge pops ever, and they just happen to be vegan! These homemade vegan fudgesicles are super easy to make, and you'd never guess they were dairy-free.
- 1 ½ cups unflavored and unsweetend non-dairy milk, divided (chill at least ½ cup)
- 1 ½ teaspoons cornstarch
- 1 ½ cups full-fat coconut milk (from a can)
- 1 cup vegan chocolate chips
- ⅓ cup unsweetened cocoa powder
- ⅓ cup organic granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
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Whisk ½ cup of chilled non-dairy milk together with the cornstarch in a small bowl or cup. Set aside.
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Add all remaining ingredients to a medium saucepan.
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Place the pot over medium heat and slowly heat up the mixture, stirring frequently.
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Once the mixture comes to a boil, add the cornstarch mixture. Bring the mixture back to a simmer and continue cooking it for about a minute, until it thickens a bit.
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Remove the pot from heat and allow the mixture to cool completely. Whisk the mixture every so often while it cools to prevent a skin from forming.
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Once the mixture has cooled, spoon the mixture into your popsicle molds, tapping the molds against the counter to work out air bubbles as you fill them. Leave at least ⅛ inch of room for expansion at the top of each mold
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Insert sticks into your molds and freeze until the pops are solid, 4 to 8 hours.
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Remove the pops from the molds by briefly running each mold under cold water water. Transfer them to a sealed freezer bag and refreeze.
The number of pops produced will depend on the size of your molds. This recipe yields about 12 pops using 2.25 ounce molds.
Adapted from Food52.