Homemade Dairy-Free Fudge Pops

This Homemade Dairy-Free Fudge Popsicle may well be the ultimate chocolate ice cream fix! Rich and creamy, yet dairy-free and low carb.

The velvety chocolate flavor in this will blow your mind! A no-churn and no-blender fudge pops that are incredibly creamy and smooth. 6 ingredients, easy to make, and will always leave you wanting more…

Homemade Dairy-Free Fudge Pops (Paleo, Keto, Low Carb)

Chocolate fudge pops – you are my favorite and always will be. The simple trick that makes this dairy-free ice cream tastes creamy rich is to use dairy-free coffee creamer!

It makes these Paleo fudge popsicles ultra smooth and gives it that intense chocolate flavor and a beautiful creamy mouth feel.

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Many of you know how much I adore dark chocolate sweets. If you browse my dessert archive, you’ll see that more than 50% of the time I’ll write a chocolate flavored sweets than any other kind. I also love making my own sweets at home because I can control the type and the amount of sweetener and the quality of the chocolates.

Good Quality Cacao Powder and Dairy-Free Creamer Are The Key

A good quality of cacao powder has a rich chocolate aroma. The flavor is intense and you can smell it the moment you open the bag. I like to use Navita’s cacao powder. It’s unsweetened.

I also found that using dairy-free half-and-half is a great way to make dairy-free fudge pops. Quite often, I feel that coconut milk cream makes my fudge taste too coconut tasting so a dairy-free coffee creamer that has a combination of almond and coconut milk gives just the right amount of creaminess without being too overpowering.

How to make dairy-free fudge popsicles?

You’ll need –

• Dairy-free half-and-half creamer
• Unsweetened dark chocolate bars
• Cacao powder
• Monkfruit maple-flavored syrup or maple syrup
• Coarse sea salt
• Vanilla extract

The recipe will give you 6 fudge popsicles. I use a stainless steel molds. You can, however, use any molds you have.

How many calories are in a low-carb dairy-free fudge pop?

For 1 serving of dairy-free, Paleo, and Keto Fudge Popsicle, it has 111 calories, 7-gram carbohydrates, and 0-gram sugar.

Do fudge pops have gluten?

My Paleo Homemade Dairy-Free Fudge Pops are gluten-free, dairy-free, and low-carb.

I also provide two types of sweeteners – Monkfruit maple-flavored syrup or maple syrup. For people who are on keto or prefer a low-carb sweetener, Monkfuirt maple syrup will be a good alternative.

More chocolate recipes

• Paleo chocolate almond butter crepes (Keto friendly)
• Paleo chocolate olive oil bundt cake (Keto friendly)
• Paleo Hot Chocolate (Keto friendly)
• Paleo Christmas Cookies (no bake)
• Chocolate Souffle Pancakes (Japanese style)

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Recipe Card

Homemade Dairy-Free Fudge Popsicles recipe

5 from 13 votes

By ChihYu Smith

Prep: 1 minute min

Cook: 5 minutes mins

Total: 6 minutes mins

Servings: 6 popsicles

Homemade Dairy-Free Fudge Pops are rich and creamy yet keto, low carb. No churn dairy-free Paleo fudge pops with velvety chocolate will leave you wanting more.

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Ingredients  

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Homemade Dairy-Free Fudge Pops (Paleo, Low carb, Keto):

• ▢ 1.5 cups dairy-free half-and-half unsweetened
• ▢ 3 oz. dark chocolate bars unsweetened
• ▢ 3-4 tbsp monkfruit maple-flavored syrup or 2-3 tbsp maple syrup
• ▢ 1 tbsp cacao powder unsweetened
• ▢ 2 small pinches coarse sea salt
• ▢ ½ tbsp vanilla extract or bean powder

Optional topping:

• ▢ 1 oz. dark chocolate bars
• ▢ 1 tbsp coconut oil
• ▢ Large handful Finely chopped nuts

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Equipment

• Popsicle Molds

Instructions 

• In a medium sauce pot, add ingredients from dairy-free half-and-half to coarse salt.
• Simmer over medium-low to low heat. Stir often with a wooden spoon until the chocolate is completely melted and the texture becomes creamy smooth, about 5 minutes.
• Off heat, stir-in vanilla extract. Taste and adjust sweetener quantity to your own liking. Set the fudge mixture aside to let it cool completely.
• Pour the fudge mixture into popsicle molds and leave about 1-2mm from the top to allow ice expansion. Chill in the freezer overnight or at least 4-6 hours.
• To remove the popsicle molds, soak them in room temperature water for 2-3 minutes.
• Optional step, place chocolate bars with coconut oil in a heat-proof bowl. Melt them in a microwave for about 30 seconds. Stir to mix well. Dip the fudge pops into the melted chocolate sauce and sprinkle with nuts.

Notes

• Start with the lowest amount of maple syrup (sweetener) quantity. If not sweet enough to your taste, add ½ tbsp more until your desired level.
• The nutritional label is calculated with monkfruit maple-flavored syrup and without the topping.
• The recipe makes six popsicles in this stainless steel popsicle mold.

Nutrition

Serving: 1popsicle, Calories: 111kcal, Carbohydrates: 7g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Sodium: 207mg, Potassium: 131mg, Fiber: 4g, Calcium: 1198mg, Iron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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More dairy-free ice cream recipes

• Black sesame ice cream
• Honey lavender ice cream