These homemade fudgesicles have an incredibly creamy texture with a super delicious almond caramel. Sweetened with maple syrup and chocolate chips, and the base is creamy from canned coconut milk.
As a kid I would love to get the almond caramel magnum ice cream bars from the corner store, here's my healthy version of those memories. Next try my other favorite, cherry yogurt popsicles!!
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Ingredients needed
Notes you should know about the ingredients
- Almond butter is the base of the caramel, however, other nut butter like peanut butter, or cashew butter can be used!
- Chocolate chips are key to making this recipe sweet and to create the perfect texture, I use dark chocolate chips for best results. For a dairy-free fudgesicle use dairy-free chocolate chips. I have made this recipe with unsweetened baking chocolate, if you chose this method add 3 tablespoons of cane sugar.
- Coconut milk makes this recipe creamy. Use a can of premium coconut milk for the best texture when making these coconut milk fudgesicles.
How to make fudgesicles
Follow these step-by-step photos from my kitchen to make healthy chocolate popsicles!
Place the chocolate chips and coconut milk in a medium pot. Put the pot on the stove over low heat and whisk. *Don't turn the heat up too high as it can make the chocolate burn or seize up.
Keep whisking until the chocolate is fully melted and mixed well with the coconut milk, making it look like chocolate milk.
In another pot, put maple syrup, coconut oil, sea salt, and almond butter. Whisk on medium heat just until everything bubbles.
Remove the sea salt almond butter caramel from heat and place it beside the popsicle molds.
Top filling popsicle mold: Place 2 tablespoons of the chocolate mixture in each popsicle mold. Place the popsicle molds into the freezer for 2 hours until the chocolate layer is frozen or almost fully frozen. Now distribute all the caramel on top of the frozen chocolate layer. Place the rest of the chocolate on top of the caramel layer, then add the popsicle sticks. Freeze for another 4-8 hours until they are fully frozen.
Side filling popsicle mold: Put the popsicle molds on a tray and insert popsicle sticks. Place a big tablespoon of caramel in the bottom of the molds (I like to drizzle it in a few areas). Pour in the chocolate mixture until each mold until it’s almost full. Now drizzle the rest of the caramel on top. Place the popsicle molds into the freezer for 5-8 hours or overnight until fully frozen.
After the popsicles are fully frozen, remove them from the molds and enjoy (or store the caramel fudgesicles in a plastic bag in the freezer).
My favorite molds for homemade popsicles
These are the two molds I repeatedly use in the summer for a healthy ice pop treat! I love how the silicone molds are so easy to remove the popsicles!!
Tips from my recipe testing
This homemade fudgesicles recipe is extra delicious, here's what you should keep in mind when making it!
- Be sure to use premium canned coconut milk for the bext texture.
- I use dark chocolate chips to make these rich yet not too sweet (I haven't tested this recipe with semi-sweet or milk chocolate chips).
- Budget for at least 8 hours (or overnight) for the chocolate popsicles to be in the freezer before eating.
- Let the popsicles sit 3-5 minutes before enjoying!
- After they are frozen take them out of the popsicle mold and store them in a container or plastic bag in the freezer to easily grab and go! (This also stops your popsicle mold from starting to smell like the freezer!)
Other wholesome snacks to try!
Love chocolate and almonds? Try this easy nut bark!
Did you make these chocolate caramel popsicles?? Please share what you think, it helps others find and make this recipe...plus I read every comment! 🙂
Homemade Fudgesicles
Equipment
Ingredients
- 1 can coconut milk
- ¾ cup dark chocolate chips
- ¼ cup almond butter
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- ¼ teaspoon sea salt
Instructions
- In a medium pot put the coconut milk and the chocolate chips. Place the pot over low heat and whisk until the chocolate chips melt making a well-mixed chocolate milk, then remove from heat. (Do not heat too quickly or the chocolate will seize)
- In another small pot place the almond butter, maple syrup, coconut oil, and sea salt. Stir the mixture over medium heat just until it starts to bubble and then remove this caramel from the heat.
- For a top-filling popsicle molds: Place 2 tablespoons of the chocolate mixture in each popsicle mold. Place the popsicle molds into the freezer for 2 hours until the chocolate layer is frozen or almost fully frozen. Now distribute all the caramel on top of the frozen chocolate layer. Place the rest of the chocolate on top of the caramel layer, then add the popsicle sticks. Freeze for another 4-8 hours until they are fully frozen.
- For side-filling popsicle molds (see photo in blog post above): Put the popsicle molds on a tray and insert popsicle sticks. Place a big tablespoon of caramel in the bottom of the molds (I like to drizzle it in a few areas). Pour in the chocolate mixture until each mold until it’s almost full. Now drizzle the rest of the caramel on top. Place the popsicle molds into the freezer for 5-8 hours or overnight until fully frozen.
- Remove popsicles from molds and enjoy!
- Optional caramel topping: Make a little more caramel with 2 tablespoons almond butter, 1 tablespoon maple syrup, 1 teaspoon coconut oil and place in a pot over medium until it starts to bubble. Remove this from heat, and let it cool down. Drizzle this caramel over the popsicles and sprinkle with ¼ cup chopped roasted almonds.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. Let's make snacktime nutrient-dense, and well, easy.
Celine Unrau
These are insanely delicious 🤤
Danika Vanderpyl
Yay! Thank for being a big fan Celine. <3