This recipe for deep, dark chocolate fudgesicles was submitted by Emily Vallozzi as a Sweet entry in the BIG Snackable Recipe Contest (entries are now closed, but the winners will be announced on that post!).
The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook
To qualify for the contest, this recipe for dark chocolate fudgesicles uses Coconut Milk Beverage and Cultured Coconut Milk from So Delicious Dairy Free.
Don’t let the warm weather slip by without savoring some dairy-free dark chocolate fudgesicles. This recipe is dense with chocolate chips, enriched with chocolate milk beverage, and spiked with creamy dairy-free yogurt for a little probiotic punch.
Special Diet Notes: Dark Chocolate Fudgesicles
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, and soy-free, vegan / plant-based, and vegetarian. Just use caution in selecting your chocolate chips! Enjoy Life has tasty allergy-friendly options.
- ¾ cup dairy-free semi-sweet or dark chocolate chips
- ½ cup So Delicious Dairy Free Chocolate Coconut Milk Beverage
- 1 6-ounce container So Delicious Dairy Free Vanilla Cultured Coconut Milk
- Pinch salt
- Melt the chocolate chips in a small sauce pan on medium-low heat, while whisking constantly, until just melted. Add in the milk beverage and increase the heat to medium; bring to a gentle simmer, stirring constantly and remove from the heat. Let the mixture cool for 10 minutes.
- Whisk in the vanilla cultured coconut milk and salt until completely smooth.
- Pour the mixture into popsicle molds and freeze for at least 5 hours until hard.
5 Comments
Thanks for this! Would Almond milk work as well?
Yes, almond milk should work okay Amy.
Why “cultured” vanilla coconut milk?
Hi Jan, that’s the official name for dairy-free yogurt. They actually call it “cultured coconut milk” or “cultured almond milk” in many cases to avoid issues with dairy yogurt labeling.
I could eat chocolate popsicles in the winter with snow coming down – love how richly chocolatey these look.