Healthy Homemade Fudgecicles – You’d never believe it, but these chocolate popsicles are made ENTIRELY from healthy ingredients. No added sugar in sight! They’re a treat we feel good about enjoying any time!
Our temperatures are slowly creeping up and after long afternoons at the park or sunny bike rides around the neighborhood, we’re starting to crave something cool and refreshing when we walk in the door. One of our favorite recipes in the last four years (I can’t believe we’ve been eating these so long!) is these healthy homemade fudgecicles.
Creamy chocolate popsicles made from entirely healthy ingredients and no added sugar–it doesn’t get much better! On top of that, they’re allergy friendly–no gluten, no grains, no dairy, and they’re easily nut free. They’re so good, you can eat them any time of day.
Even breakfast. I’ll never tell.
Notes on the Recipe
My Favorite Popsicle Mold – I own about six different popsicle molds (#foodblogger), but the one I use and recommend the most is this one. It has a lid to hold the popsicle sticks in place while they freeze, and the mold can hold up to 10 ice pops at a time. It’s pretty easy to clean and has been remarkably durable. During the summer, we use ours 2-3 times per week (no judging–it’s hot as blazes!) Also watch for sales–it’s been as low as $12 depending on their stock!
Change Up Your Chocolate – You can use unsweetened raw cacao, unsweetened cocoa powder, or Dutch Processed (dark) unsweetened cocoa powder, like this one. All three work beautifully. Raw cacao is highest in antioxidants since it’s raw, and the Dutched cocoa will give you the deepest chocolate color. I use regular unsweetened cocoa powder the most since I always have it on hand. Use what you like and what you have!
Switch Up Your Mix-Ins – As I mentioned above, this recipe adopts lots of mix-ins easily. Try different nut/seed butters, use chia or hemp seeds (they completely disappear in this recipe), or you can use collagen. Lately, I love collagen for added protein (it’s not gritty and has no flavor, so it blends right in). For a more rich version, try using canned coconut milk or coconut cream (you may want to add 1-2 tsp of pure maple syrup with the coconut milk). Don’t be afraid to experiment! This is one of those great recipes that can handle it.
A Tip For Bananas – I buy extra banana all the time specifically for these popsicles or my identical chocolate smoothies (I just drink it instead of pouring it into the popsicle molds). To freeze ripe bananas, I peel them, cut each banana into 8 pieces, then freeze in a single layer in freezer bags. You can also lay them out on a baking sheet lined with parchment or a sil-pat and freeze till solid before transferring to an airtight container.
Like These? Try These Other Healthy Frozen Treats…
- 2 large or 3 small ripe bananas (frozen or fresh)
- 2 cups milk (I use almond or cashew milk. You can use rice, dairy, coconut, etc.)
- 1½ - 2 Tbsp unsweetened cocoa or cacao powder*
- 2 Tbsp chia seeds, nut or seed butter, OR collagen powder
- Place all ingredients in a blender or food processor and blend until completely smooth, adding more milk, as needed.
- Pour mixture into popsicle molds and freeze 3-4 hours, or until completely firm. To store, transfer to an airtight bag or container and store in the freezer up to 1 month.
Yes!!! These sounds perfect for the 100 degree temps were experiencing!
YUMMY! What a wonderful treat!
These are PERFECT for the summer weather!!
Oh boy. I want one immediately.
Thank you so much for sharing this recipe, my toddler is going to love it in this hot weather!
What does the almond butter do? I don’t have almond butter and I’m afraid peanut butter will be too overpowering. What do you think about sunflower butter?
Sunflower butter should work just fine! It just adds a little thickness, richness, and protein. I’d love to know how they turn out for you!
They turned out great! The sf butter wasn’t too overpowering but I think it would be better with the almond (probably because I like chocolate and almond together) My only problem was not making a double batch!
Oh good! I’m glad you liked them. Thanks for letting me know how they turned out. I really appreciate it!
Where did you get the molds for these?
The Target dollar spot a few years ago! IKEA sells some great (super inexpensive) ones. We also own lots of different molds by Tovolo (bought on Zulily and Amazon). In the summer, they seem to be everywhere. A little tougher to find in February, but Amazon always comes through 🙂
Is there something to use in place of the almond butter and almond milk? I’m allergic to almonds 🙁
Emily – You can use any kind of milk (dairy, soy, coconut, rice, cashew, hemp, etc.) and you’d be welcome to add in another nut or seed butter, coconut butter, or skip it all together. Hope that helps!
I didn’t have the molds on hand so I used dixie cups and they were pretty good but I’m guessing because of them being exposed in the freezer, they had an icy texture.
Naomi – that might have been the reason. I’m not sure if you did this already, but sometimes I’ll cover the tops of the cups with plastic wrap and then poke the stick through the plastic wrap. It’s not perfect, but it can help!
Wow! These look fabulous Emily! Thank you for sharing. Popping them on my ‘to make’ list 😀
They really are one of my all-time favorite recipes. I hope you love them as much as we do!
Taking me back to my childhood, here! Love love love this recipe, and the 24/7 access to fudgecicles that comes with it.
I love that! That’s exactly what these remind me of. It was always my first choice!
What can i use in place of bananas i dont care them ty sandy
Sandy – I don’t really taste the banana here. A friend who hates bananas has made and loved these. They add substance and sweetness and are the base of this recipe. If you don’t like them at all, you probably don’t want to make this recipe.
Ok question how to get fuggies out of mold also can i put more cocoa powder to over power the babannas help ty sandy
Sandy – You can absolutely add more cocoa powder. I wouldn’t add more than 3-4 Tbsp or they will taste bitter. You can add a little sweetener (sugar, honey, pure maple syrup, agave, etc.) to offset the bitterness, if you like.
To get the popsicles out of the molds, I just run the mold under water for 30 seconds to 1 minute or so and that usually loosens up the popsicle enough to easily pull it out of the mold. Just be sure they are completely solid before you try to get them out (3-4 hours in the freezer should be plenty of time).
Ty do much pops really good ill add more cocoa ty again ill let u ty sandy
Do you know many we smart points?
Jeannie – I don’t have nutritional information available on my site (I’m so sorry!). I use free calculators, like MyFitnessPal to help me calculate recipe info. You can even import recipes straight from the internet.