Vegan Mocha Fudgesicles


Previously, I shared the Creamy Cinnamon Vanilla Raw Popsicles as the “star of the show” at a Vega event in Southern California. In reality, the vanilla flavor was my top pick, but there were a few flavors served, and Tony selected these Mocha Fudgesicles as his preferred dessert.

Vegan Mocha Fudgesicles Recipes - made with raw, healthy, dairy-free and protein-packed ingredients!

Judging by the fact that the mocha fudgesicles were the first creamy pops to disappear from our table, I’m guessing he wasn’t alone when picking favorites.

These mocha fudgesicles are insanely creamy thanks to the blend of rich cashews, coconut, and the protein powder (yes, it’s very smooth!). They’re also filled with nutrition and just enough indulgence to call them dairy-free “ice cream” treats. And did I mention how quick and easy they are to make? You will want to pre-soak your cashews before blending, and of course, patience is required as they freeze, but the hands-on time for making these mocha fudgesicles is a mere 5 to 10 minutes!

Vegan Mocha Fudgesicles Recipes - made with raw, healthy, dairy-free and protein-packed ingredients!The recipe with photos for these vegan mocha popsicles was shared with us by Vega.

Special Diet Notes: Vegan Mocha Fudgesicles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian. This recipe could easily be made paleo, too, with your sweetener of choice.

5.0 from 2 reviews
Vegan Mocha Fudgesicles
Prep time
Total time
Note that the Prep time does not include soaking or chilling - these creamy raw popsicles have very little hands-on time!
Serves: 8 mocha fudgesicles
  1. Place all ingredients in your blender and puree until smooth and creamy. If you aren't using a high-powered blender, start with half of the almond milk and add the rest once the mixture is pureed.
  2. Pour the mixture into popsicle molds and freeze until set - usually around 4 hours.
Measurements: From experience, I know that 5.3 ounces cashews is a nice full 1 cup, but I'm not sure what the coconut meat would translate to in cups.

Chocolate Coating: Optionally melt your favorite dairy-free dark chocolate with just a teaspoon of coconut oil. Cool it to room temperature. Once the bars are set, remove them and dip in the chocolate coating. If desired, roll in some chopped nuts and/or shredded coonut. Place on a silicone baking mat or parchment paper in the freezer to set up.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  2. These look amazing. I’m always looking for recipes to try and make my cousin, who is a vegan. He and his girlfriend will totally love these! I can’t wait! Thanks.

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  4. So creative- I love the use of the fresh coconut meat. It’s very unique! I wonder if this would work too with almonds? I can’t do coconut, very sensitive to it! But this looks like I may be able to find another meaty flesh to try! Plus, you had me at mocha 🙂

  5. This looks beautiful! And the recipe sounds extremely right up my alley! I love it! Gorgeous photos, Alisa! Very pretty photography! And I LOVE that you used my beloved Vega!

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