Homemade Creamy Chocolate Fudge Pops

From: Half Baked Harvest

The healthier summer dessert made simply with just 8 pantry staple ingredients. Be sure to stock your freezer!


Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 4 hours 20 minutes
Servings: 9 pops

Ingredients

• 3 cups canned full-fat coconut milk (or whole milk)
• 1/4 cup maple syrup
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon cornstarch
• 1 tablespoon instant coffee powder
• 6 ounces dark or semi-sweet chocolate, chopped (using vegan, if needed)
• 1/2 teaspoon kosher salt
• 2 teaspoons vanilla extract

Chocolate Shell

• 6 ounces semi-sweet or milk chocolate, chopped
• 1 tablespoon coconut oil

Instructions

• In a medium-size pot, whisk together the coconut milk, maple syrup, cocoa powder, cornstarch, instant coffee, and salt. Add the chopped chocolate. Set the pot over medium-high heat and cook, stirring constantly, until the mixture thickens and the chocolate has melted, about 8-10 minutes. Remove from heat, whisk in the vanilla. Let cool 5 minutes.

• Evenly divide the chocolate mix between 8 popsicles molds. Insert popsicle sticks. Freeze until firm, 4 hours or overnight.

• To make the chocolate shell. Melt the chocolate and coconut oil together in the microwave. Cook on intervals, stirring every 30 seconds until smooth. Let cool 10 minutes. Remove the pops from the freezers and cover in chocolate. Keep in the freezer until ready to eat!

Recipe Notes

To Remove the Pops from the Molds: To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds.

If you Don't Have a Popsicle Mold: just use paper dixie cups!

For the Chocolate: if you are vegan, make sure to use a vegan chocolate bar.