Introducing Dairy-Free Fudge Pops—an easy, healthy, and delicious dessert you’ll crave all month long. These no-bake treats require just four simple ingredients and are perfect for anyone following a dairy-free, vegan, plant-based, or gluten-free lifestyle!
Why You’ll Love This Recipe:
- Incredibly easy to make—ready in minutes!
- Made with only four simple and wholesome ingredients.
- Suitable for nut-free, vegan, plant-based, dairy-free, gluten-free, and grain-free diets.
- Packed with healthy fats from coconut cream and tahini.
- Versatile—use any type of nut or seed butter.
- Ideal for summertime indulgence.
- Sweetened with coconut sugar, free from refined sugars.
Tips And Tricks:
- Ensure all ingredients are thoroughly combined for a smooth and creamy popsicle texture.
- Enhance the flavor by using chocolate tahini or your favorite nut butter.
- Use a silicone mold for easy removal of the popsicles.
Frequently Asked Questions:
- Can I use regular coconut milk instead of coconut cream?
No, coconut cream from a can is necessary to achieve the desired texture. - What can I use instead of tahini?
Any nut or seed butter will work. Cashew, almond, macadamia, or oat butter are great options. - How long will these fudge pops last?
Store them properly in the fridge, and they’ll stay fresh for up to one month!
Dairy Free Fudge Pops
Ingredients
- 1 can 13.5 oz coconut cream
- 1/2 cup tahini or any nut butter
- 1/4 cup cacao powder
- 1/4 cup coconut sugar
Instructions
- In a blender, combine the solid parts of the coconut cream, tahini, coconut sugar, and cacao powder.
- Blend until the ingredients are thoroughly combined and smooth.
- Pour the mixture into popsicle molds, insert sticks, cover, and freeze until hardened. Overnight or at least 8 hours is recommended.
- Once frozen, remove the popsicles from the molds and enjoy!
Notes
- Ensure ingredients are well incorporated for a smooth texture.
- Experiment with different nut butters for varied flavors.
- Silicone molds make removing the popsicles effortless!