When I spotted this homemade fudgesicle recipe on Smitten Kitchen, I had to have it, especially since I’d recently received some awesome rocket-shaped popsicle molds from President’s Choice. But… I’m currently on an elimination diet that means no dairy. I put on my thinking cap and decided I could veganize them easily with my favourite friend, coconut milk.
They taste amazing, probably better than with just dairy milk. I did find them hard to get out – maybe I was in a hurry, maybe it’s the molds, maybe the mixture is stickier with coconut – but hot water and squeezing did the trick. (Pulling resulted in a popsicle-free stick, which is just sad.) The unfrozen mixture also makes an amazing pudding – I had the leftovers from my pot on top of sliced banana.
As I’m not actually vegan, I wasn’t picky about the vegan-ness of some ingredients. These are more dairy-free, I guess. The level of detail is up to you.
Homemade vegan fudgesicles
(Adapted from Smitten Kitchen)
21 g chopped dark chocolate (I used Denman Island Simply Dark, which may or may not be vegan, actually)
1/3 cup sugar (I used raw sugar and you could probably cut this amount back a bit.)
1 tablespoon cornstarch
1 1/2 tablespoons cocoa powder (I used Navitas raw cacao powder)
1 1/4 cups coconut milk (the kind from a can. If it’s almost solid like mine was, thin it out with a bit of water)
Pinch of salt
1/2 teaspoon vanilla extract
1/2 tablespoon coconut oil
Gently melt the chocolate in a saucepan over low heat, stirring. Stir in sugar, cornstarch, cocoa powder, coconut milk and salt and increase heat to medium, whisking mixture until smooth. Continuing to whisk frequently, cook until mixture is thick, about 5 to 10 minutes. Remove from heat and stir in vanilla and coconut oil. Let cool slightly, stirring occasionally, then pour into molds. Use spatula to lick pot clean.
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