Dark Chocolate Fudgesicles


The weather here has been pretty snowy lately, with lots of cold wind and slick roads. Despite the cold weather, I am always up for trying new frozen treat recipes at my house. Here is a lightened-up (and allergy friendly) version of a classic frozen treat. I love the SO Delicious Coconut Mini Fudge Bars, but they are a bit expensive. Making your own allergy-friendly frozen treats is economical, plus you can make them healthier by using your favorite milk and sweetener (like date sugar or honey).

I used coconut milk from the carton, but if you want a creamier texture, you can use canned coconut milk. Try using other flavors in the fudge bars, such as mint or almond extract.


Dark Chocolate Fudgesicles
Recipe adapted from Fudgy Pops recipe from Health.com

Free of: Dairy, soy, eggs

1 cup non-dairy milk of choice
1 packet unflavored gelatin*
1 Tablespoon Truvia or Stevia
2 Tablespoons unsweetened cocoa powder
2 ounces dark or semi-sweet chocolate, chopped
2 teaspoons vanilla extract

  1. Place the milk in a small saucepan and whisk in the gelatin, Truvia, and cocoa powder.  Whisk thoroughly until everything is dissolved in the milk. Heat until the mixture comes to a simmer.
  2. Remove from the heat and stir in the chopped chocolate and the vanilla extract.
  3. Portion the mixture evenly among 1/4 cup (2 ounce) molds (it will fill 5-6) and place in the freezer. Freeze for at least 4 hours or overnight. Enjoy!

* If you are vegan, you can try using agar agar here instead, although I cannot guarantee how the recipe would turn out


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  1. Gaby says

    im lactose intolerant and I can’t wait to finally have a chocolate Popsicle again. I love how you can just substitute the diary aspects of this recipe!

    • says

      Hi Courtney, you could use flavored gelatin in this recipe I suppose! You could mix flavors if you like, just watch that they may end up really sweet since they would have twice the sweeteners in them

  2. Rebecca says

    Oh my goodness…thank you for this great recipe. We have been wanting to make fudge pops for a while now but all seemed to involve pudding mix. Yucky. Love that this could use almond milk and stevia! I am sure it has much less sugar than pudding mix kind or store bought. Thanks again.

    • Rebecca says

      I loved them! These taste so wonderful! We love everything about the taste but I was wondering if I cut the gelatin a little it might make it a little less like frozen pudding, maybe more like a fudgsicle? My kiddo wasn’t crazy about the texture when it started to defrost a bit. Any ideas???

  3. Vashti says

    Mine are in the freezer now! Kids are excited! I used 1 tbs Great Lakes gelatin, 2 tbs coconut sugar and Enjoy Life chocolate chips. Thanks for the recipe!

  4. says

    What form of stevia did you use? Liquid or powder or packet? They are all different strengths… and could I sub with honey or agave? If so, how much? Thank you!

    • thefitcookie27 says

      Hi Angie! I used the Truvia or Stevia powder in this recipe since it will be dissolved with the gelatin, but you can use liquid Stevia if you like. I would add a few drops at first and taste-test to adjust to your liking. You could definitely use honey or agave in this recipe, just start with 1-2 Tablespoons and taste-test to see what you like. It shouldn’t change the texture at all using honey or agave instead, but I haven’t made this with honey or agave so I can’t say for sure. Let me know how they turn out!

      • says

        Ok, so I must not have a taste for too dark a chocolate, because even with two tablespoons of honey, I still added two packets of stevia and a tablespoon of maple syrup! I know that sounds awful, but that being said, the texture and taste of these pops is quite good! Very much a “pudding pop” consistency!

        • thefitcookie27 says

          I am glad to hear these turned out for you! If you want more of a milk-chocolate flavor, you could always reduce the cocoa powder a little bit as well. Thank you for sharing how it turned out! :)

    • Sarah Jane says

      Hi Beth! In the recipe it calls for “milk of choice”, meaning you can use any milk you choose, such as coconut, almond, hemp, oat, or rice milk. Also, in the post, I said that I used coconut milk from the carton in this particular recipe.

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