Vegan Fudge Pops – a delicious recipe with dates, cacao, creamer, cornstarch, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a high-powered blender, combine the dates, cacao, and creamer. Blend until smooth and no bits of dates remain.
2
Pour the mixture into a medium pot over low heat. Stir in the cornstarch and salt
3
Increase heat to medium and while stirring frequently, cook until the mixture begins to thicken, about 5-10 minutes.
4
Once slightly thickened, remove from heat and add the vanilla and coconut oil, stir until combined.
5
Cool for a few minutes and then pour into popsicle molds. If using your own wooden sticks instead of the mold handles, let freeze for about 30 minutes before inserting the wooden sticks to prevent the sticks from floating or falling to the side.
6
Freeze fully before serving, about 2 hours or overnight. Run under luke warm water for a minute to loosen from the molds and enjoy!
7
Optional: You can let them soften for about 30 seconds and roll them into a finely chopped topping of your choice like coconut, as shown, chopped nuts, or cookie crumbs. But the simple classic naked version is a family favorite here.
331
kcal
Calories
32
g
Fat
12
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 medjool dates, pitted, 3 tablespoons raw cacao or unsweetened cocoa powder, 1 1/4 cups dairy-free creamer, I used Silk Soy creamer, 1 tablespoon cornstarch, and more.
Yes, Vegan Fudge Pops falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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