Creamy Chocolate Fudge Pops
A chocolate lover’s delight! These Creamy (dreamy) Chocolate Fudge Pops are the perfect treat for both kids and adults alike. Just a few simple ingredients, and you’ve got yourself a healthy, naturally sweet treat.
I love a good dark, creamy chocolate bite— so these Fudge Pops are a welcomed addition to my blog. Smooth, creamy, and oh so chocolaty!
My dad is the ultimate chocolate lover in my family. He’s tested and approved the recipe. He’s been helping me with some major landscaping and gardening projects (he’s an amazing landscaper), and I’ve been paying him for his time with treats and meals from the test kitchen. I’d say this trade off is going well. These fudge pops have some special memories behind them already!
A few notes before you get started:
FRESH VS. FROZEN: You can use fresh or frozen bananas for this recipe. If you are using frozen fruit, be sure to thaw it out slightly before blending.
POPSICLE MOLDS: If you don’t have a popsicle mold, feel free to use ice cube trays and make little frozen bites! I love doing this with smoothies, like my Minty Green Smoothie.
PLANT-BASED MILK: Feel free to use whichever unsweetened plant-based milk of choice. I prefer a calcium- fortified soy milk because of it’s nutritional profile (also a good source of protein).
NUTS: I have not tested this recipe yet with anything other than cashews- but I will be sure to update my recipe once I do. Cashews make these fudge pops super creamy and the fat is from the nuts help keep the bars from getting too icy when it freezes.
CLEANING THE BLENDER: If you have any leftover mixture in the blender after pouring into the molds, add some soymilk and ice (if you desire) and make yourself a tasty little drink you can enjoy while you wait for your popsicles to be ready!
Creamy Chocolate Fudge Pops
- ⅓ cup raw cashews
- 1 cup unsweetened soymilk (or dairy-free milk of choice)
- ¼ cup chopped dates (pits removed)
- 2 cups ripe banana slices (about 3 small or 2 medium sized bananas)
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon vanilla extract (optional)
- Combine the cashes and soymilk in a high speed blender. Blend until smooth. Next add the dates, and blend again.
- Add the bananas, cocoa powder, and vanilla to the blender. Blend until the mixture is smooth and creamy.
- Pour the mixture into popsicle molds (makes enough for a mold with 7-8 cavities). Freeze the mixture for at least 4-6 hours, but overnight might be preferred for a full freeze.
- Remove the popsicles from the molds when ready and enjoy!
- You can store your popsicles in the molds in your freezer or reusable silicon bags. Another trick I found helpful is to line a glass container with parchment paper, add a few popsicles on the bottom, add another layer of parchment paper on top, and add another layer of popsicles. The parchment paper helps to keep them from sticking together and sticking to the glass.