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These rich, chocolaty, dairy-free popsicles are sure to slay even the most stubborn chocolate craving. They take just twenty minutes to whip up, but they’re insanely delicious and so healthy: one popsicle covers almost a quarter of your daily magnesium and potassium needs!
They are sugar-free, dairy-free and made with whole foods, no nasties! Plus you won't need an ice cream maker to make these deliciously smooth and creamy popsicles.
I remember taking the photo of these popsicles for my new cookbook. It was so much fun to style! Originally, they were supposed to be plain without any chocolate crust but I knew they needed something extra, and the chocolate drizzle did just that!
Love frozen treats? Make sure to check out my BIG Guide to Low-Carb Ice Cream!
Recipe Tips & Swaps
Want to make these popsicles extra nutritious? Simply substitute 1 large (200 g/7.1 oz) avocado for 1/2 can (200 ml) coconut milk and blend it with the cooled fudgesicle mixture before pouring it into the popsicle molds.
Avocado, which is high in heart-healthy monounsaturated fats and potassium, pairs perfectly with chocolate. And it has a neutral taste, so it blends into the fudgesicle mixture seamlessly. You won’t even know it’s there — even if you’re a picky eater!
Note: Recipe originally shared as part of a review on my cookbook at Sugar-Free Londoner. Katrin even made a quick video recipe to show you how easy it is to make this guilt-free treat!
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Hands-on Overall
Serving size fudgesicle
Nutritional values (per fudgesicle)
Net carbs5.1 grams
Protein3.8 grams
Fat27.3 grams
Calories274 kcal
Calories from carbs 7%, protein 5%, fat 88%
Total carbs7.8 gramsFiber2.7 gramsSugars1.1 gramsSaturated fat21.5 gramsSodium70 mg(3% RDA)Magnesium71 mg(18% RDA)Potassium414 mg(21% EMR)
Ingredients (makes 10 fudgesicle)
Fudgesicles:
Chocolate Drizzle:
Instructions
- Add the coconut milk to a saucepan. Bring to a simmer over medium heat. Remove from the heat, add the unsweetened chocolate, and let it melt. Add the cocoa powder, erythritol, vanilla, cinnamon, nutmeg, salt, and cayenne pepper.
- Mix until well combined. Set aside to cool to room temperature. When cool, taste and stir in liquid stevia if you prefer more sweetness. Pour into popsicle molds (about 1/3 cup/80 ml each). Add popsicle sticks and freeze for 3 to 4 hours.
- When the popsicles are set, melt the dark chocolate and coconut oil in a saucepan or a microwave. Let
it cool slightly (the drizzle shouldn’t be too hot). To easily remove the popsicles from the molds, fill a saucepan as tall as the popsicles with warm (but not hot) water and dip the popsicle molds in for 15 to 20 seconds.
- Return the popsicles to the freezer for 5 to 10 minutes before drizzling. Optionally, sprinkle each with your preferred topping before the drizzle hardens. Serve immediately, or freeze for up to
6 months. Enjoy!
Mexican Chocolate Fudgesicles
Ingredients (makes 10 fudgesicle)
Fudgesicles:
- 2 cans coconut milk (800 ml/ 27 fl oz)
- 3 oz unsweetened chocolate, or dark chocolate with at least 85% cocoa solids (85 g)
- 1/4 cup cacao powder (22 g/ 0.8 oz)
- 3/4 cup powdered low-carb sweetener such as Allulose, Erythritol or Swerve (120 g/ 4.2 oz)
- 1 tsp vanilla powder, or 2 to 3 tsp sugar-free vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- Optional: liquid stevia for more sweetness, to taste
Chocolate Drizzle:
- 2 oz 90% dark chocolate, or at least 85% dark chocolate (57 g)
- 2 tbsp melted virgin coconut oil (30 ml)
- Optional: unsweetened shredded coconut, or roughly chopped nuts such almonds, hazelnuts, or pecans
Instructions
- Add the coconut milk to a saucepan. Bring to a simmer over medium heat. Remove from the heat, add the unsweetened chocolate, and let it melt. Add the cocoa powder, erythritol, vanilla, cinnamon, nutmeg, salt, and cayenne pepper.
- Mix until well combined. Set aside to cool to room temperature. When cool, taste and stir in liquid stevia if you prefer more sweetness. Pour into popsicle molds (about 1/3 cup/80 ml each). Add popsicle sticks and freeze for 3 to 4 hours.
- When the popsicles are set, melt the dark chocolate and coconut oil in a saucepan or a microwave. Let
it cool slightly (the drizzle shouldn’t be too hot). To easily remove the popsicles from the molds, fill a saucepan as tall as the popsicles with warm (but not hot) water and dip the popsicle molds in for 15 to 20 seconds.
- Return the popsicles to the freezer for 5 to 10 minutes before drizzling. Optionally, sprinkle each with your preferred topping before the drizzle hardens. Serve immediately, or freeze for up to
6 months. Enjoy!
Nutrition (per fudgesicle)
Calories274kcal
Net Carbs5.1g
Carbohydrates7.8g
Protein3.8g
Fat27.3g
Saturated Fat21.5g
Fiber2.7g
Sugar1.1g
Sodium70mg
Magnesium71mg
Potassium414mg
Detailed nutritional breakdown (per fudgesicle)
| Total per fudgesicle |
| 5.1 g | 3.8 g | 27.3 g | 274 kcal |
| Unsweetened chocolate (cacao paste / liquor) |
| 0.9 g | 1.2 g | 4.6 g | 55 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Pepper, cayenne, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Nutmeg, spices |
| 0 g | 0 g | 0 g | 1 kcal |
| Cocoa powder, raw (cacao) |
| 0.4 g | 0.4 g | 0.3 g | 5 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 2 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 2.7 g | 24 kcal |
| Coconut milk (full-fat, unsweetened) |
| 2.1 g | 1.5 g | 16.3 g | 151 kcal |
| Coconut milk (full-fat, unsweetened) |
| 0 g | 0 g | 0.2 g | 2 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 0.8 g | 0.6 g | 3.2 g | 32 kcal |
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