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Healthy Homemade Fudgecicles (Chocolate Popsicles)

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! (Paleo, Vegan)

Healthy Chocolate Popsicles from One Lovely Life
Updated from the archives. Recipe originally posted in 2013

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.

Healthy Chocolate Popsicles with text overlay that reads "Healthy Vegan Paleo Chocolate Popsicles (No Added Sugar!)"
I’ve made these so many different ways in the last four years. Sometimes I’ll give them a peanut butter twist (it’s amazing). Other times, I’ll boost them with chia seeds for some healthy fats or collagen for some easy protein. You can also change the kind of milk you add–try creamy coconut milk for some richness, or stick with almond or cashew for a more neutral flavor to let the other flavors shine.

Healthy Homemade Fudgecicles (Chocolate Popsicles)

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…

Healthy Homemade Chocolate Popsicles from One Lovely Life
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Healthy Homemade Chocolate Popsicles from One Lovely Life

Healthy Homemade Fudgecicles (Chocolate Popsicles)


  • Author: One Lovely Life
  • Yield: 10 popsicles 1x

Description

Creamy, dreamy, and delicious! These Healthy Homemade Fudgecicles are everything you want in chocolate popsicles! The perfect paleo or vegan treat for warm weather! 


Ingredients

Scale
  • 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.)
  • 1 1/22 Tbsp unsweetened cocoa or cacao powder*
  • 2 Tbsp chia seeds, nut or seed butter, OR collagen powder

Instructions

  1. Place all ingredients in a blender or food processor and blend until completely smooth, adding more milk, as needed.
  2. 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.

41 Comments

  1. This is how I make chocolate “milkshakes” for the fam. I can’t wait to see how they turn out as popsicles!!

  2. Looks absolutely amazing; I can’t have uncooked/raw bananas or chocolate (I have carob for a substitute in my cabinet) last time I tried choc/banana smoothie it was way overpowering and their were 2CUPS OF CHOCOLATE and only HALF a banana. Pls is the banana only there for flavor? Because my protein powder(I always use in shakes and smoothies) is vanilla and it thickens very good as well.

    1. Hey there! Sounds like this recipe is probably not the one for you. Bananas add a lot of creamy richness and thickness, some natural sweetness, and only a little bit of flavor, but they’re pretty crucial for the structure.

      The substitutions you suggest would probably work well for you own recipe, but won’t yield the same flavor or texture as my recipe. If you have a favorite chocolate shake recipe (using carob + your protein powder), I’m sure you could freeze it into popsicles!

    2. Hey there! Sounds like this recipe is probably not the one for you. Bananas add a lot of creamy richness and thickness, some natural sweetness, and only a little bit of flavor, but they’re pretty crucial for the structure.

      The substitutions you suggest would probably work well for you own recipe, but won’t yield the same flavor or texture as my recipe. If you have a favorite chocolate shake recipe (using carob + your protein powder), I’m sure you could freeze it into popsicles!

  3. I made these with frozen overripe bananas (I had stuck them in the freezer for banana bread) and the overripe banana taste was way too strong – needed to add some maple syrup to counteract it. Other than that snafu, came out well! I didn’t add any nut butter but will try that next time. Tasted very good without it!

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