Creamy, Dreamy Vegan Fudge Pops

The creamiest, dreamiest homemade fudge ice pops you have ever tasted--and vegan! And this recipe isn't just for ice pops; pour the mix into an ice cream maker for smooth, chocolaty ice cream, whip up with a beater for a velvety mousse, or drizzle it on ice cream or other desserts for a decadent sauce. It' s even a delicious frosting! The possibilities are endless.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 206 Calories

Ingredients

• ¼ teaspoon almond extract
• ¼ cup fresh raspberries
• 1 (13.5 ounce) can full-fat coconut milk
• ¼ cup white sugar, or less to taste
• 5 tablespoons Dutch-process cocoa powder

Recipe Instructions

Step 1

Combine coconut milk, cocoa powder, sugar, raspberries, and almond extract in a blender. Blend on high until mixture is thick and fluffy like pudding, about 2 minutes.

Step 2

Fill disposable cups with the mixture, smoothing over the tops. Insert sticks.

Step 3

Freeze until solid, at least 3 hours.

Step 4

Run hot water over the bottoms of the cups until the fudge pops slide out easily.