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Creamy Chocolate Fudge Pops

Melty, creamy, frozen chocolate fudge pops – just 6 ingredients.

This past weekend, one of my friends convinced me to attend a WordPress conference with him.

I got to talk with engineers, developers, and designers, which was so fun for this aspiring computer nerd.

It was also striking how many bloggers attended; even just a few years ago people still thought I was crazy when I mentioned that blogging is my full-time job.

But possibly my favorite part of the conference wasn’t anything computer-related. It was when—during one of the Saturday afternoon breaks—the conference organizers announced that they had a surprise snack for us. Waiting in the lobby was a cart from a local popsicle shop, Pleasant Pops. They even had two vegan options: Strawberry Ginger and Mexican Chocolate.

Obviously, I chose chocolate.

healthy fudgsicles

(If you ever get a chance to visit the shop, I also love their Coconut Cardamom popsicles.)

When I got home from the conference, I was excited to try out some of the technical skills I’d learned… but mostly I wanted to make more chocolate popsicles.

These creamy chocolate fudge pops are similar to a recipe I posted a few years ago—Healthy Chocolate Fudgsicles—that ended up going viral on Pinterest.

After the post went viral, I received an inordinate amount of emails and messages asking for a banana-or-coconut-free alternative in the recipe, which uses banana for sweetness and coconut instead of heavy cream. So here it finally is: a healthy chocolate popsicle recipe without banana, without corn syrup, and with a coconut-free option as well.

I used dairy-free Greek yogurt for the coconut-free version but don’t see why any non-Greek yogurt (such as almondmilk yogurt) wouldn’t also work. Another delicious option is to use cashew cream or coconut cream. I like options.

Secretly Healthy Creamy Chocolate Fudge Pops (Vegan)

Creamy Chocolate Fudge Pops

Creamy Chocolate Fudge Pops

Total Time: 5m
Yield: 8 popsicles
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 1 1/2 cup coconut cream or plain yogurt
  • 3 tbsp milk of choice
  • 5-6 tbsp chocolate chips or sugar free chocolate chips
  • 3 tbsp cocoa powder
  • 1 tsp pure vanilla extract, optional
  • 2-3 tbsp sweetener of choice, such as pure maple syrup
  • 1/4 tsp salt


*If you want fudgsicles without the classic tart yogurt flavor, use coconut cream in place of the yogurt.

Carefully melt the chocolate chips. Combine all ingredients until smooth. I recommend using a blender or immersion blender to ensure the cocoa doesn’t clump. Taste, and add more sweetener if needed – you want the mixture to taste a little too sweet, as sweetness level will decrease once frozen. Pour into popsicle molds or dixie cups. Freeze. After about a 1/2 hour, I inserted popsicle sticks into the fudgsicles and returned them to the freezer.

View Nutrition Facts




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Published on July 20, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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    • Jason Sanford says

      Yes, that’s it! I didn’t know that company made coconut cream. Good to know, since they’re bpa free. I usually get coconut cream from Trader Joes.

  1. Dana says

    That’s cool that you went to a conference. I am a programmer and honestly have never made the time to attend one before. I know that needs to change :).

  2. Alyssa West says

    I’ve had Pleasant Pops and I fell in love with the Strawberry Ginger. You absolutely should try it sometime!

  3. Whitney says

    Um, yes please! I don’t have popsicle molds, but who cares? I’m sure this would make a delicious bowl of ice cream! Especially topped with shredded coconut or some other wonderful topping (possibly Ultimate Unbaked Brownies).

  4. jordan @ dancing for donuts says

    LOVE that these are only 7 ingredients!! i used to be obsessed with those fudge popsicles from an ice cream truck when i was little, but i would probably never reach for one now because of all the garbage in them! can’t wait to try these, though 🙂 have a great weekend!!

  5. Elaine says

    CREAMY really says it! Thank you again for a great recipe. And did you ever get that puppy? Having a smiling little face to greet you wherever you are is an indescrible joy! The only limitation is that they cannot have CHOCOLATE but my little friend does enjoy my other goodies.

  6. Sarah-Beth says

    Hi Katie love the look of these! I’m going to try them with coconut cream. You know how you get the thick part on top- does anyone know if you only use that for this recipe or if you shake the can to mix it in first?

  7. Alanna says

    I have a couple of questions; is the nutrition information based on using Greek yoghurt? I used coconut cream and calculated 175 calories per serve. Probably not important to some but as I’m watching my calorie intake I’d like to stay as low calorie as I can. Also, I can’t seem to make the popsicle stick set to the ice cream, any tips? Thanks

    • Jason Sanford says

      Yes, would be the yogurt version. Freeze the pops for a half hour or so before inserting the pop stick!

  8. Emma Paschen says

    Hi Katie,
    I made your chocolate fudge pops two different ways. The first way I made it with almond milk cause it was all I had at the time and the second way was with coconut milk, which was much better. I also added some cold brew coffee concentrate to the fudge pop mixture before freezing and it was absolutely divine.

  9. Denise Galiano says

    Katie, just found you…Your website is amazing and so easy to navigate. I just want to thank you for all you do to help us all stay healthy. It is very much appreciated. I signed up for the 2 recipes a week. I’m excited to get started. thank again

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