DifficultyBeginner

Until I made these I hadn't had a fudgesicle for well over a decade. I don't know what took me so long to create a healthier, dairy and refined sugar free fudgescile recipe.... I had to keep myself from devouring 2 at once. You can make these without raspberries however if you love raspberries and chocolate together you're going to love these. The preparation time does not include the time required for them to set up and freeze. You should allow at least 6 hours for that ( I apologize in advance for having to wait 6 hours before you can devour these). You can substitute the raspberry brandy in these with more vanilla extract. However, even a small amount of alcohol in frozen desserts makes a difference. Alcohol lowers the freezing point so that means they will stay smoother and creamier and are less likely to form ice crystals.

Yields6 Servings
Prep Time10 minsTotal Time10 mins
 2 cups canned coconut milk (full fat)
 2 tsp vanilla extract
 ¼ cup unsweetened cocoa powder
 1 ½ tbsp arrowroot
 ½ tbsp raspberry brandy or vanilla extract
 1 pinch sea salt
 ½ cup fresh or frozen raspberries (optional)
1

Shake the coconut milk can well and then after you open the can use a fork to stir the coconut milk. This will ensure the the separated coconut water and coconut milk combine so that the milk is very thick. Then measure the stirred coconut milk into your measuring cup.

2

Place the rest of the ingredients (except the raspberries) in a high powered blender and blend for at least 1 minute or until smooth. Pour into 6 popsicle molds, leaving at least 3/4 inch space at the top of each mold. Place in the freezer for 40 minutes. Drop about 6 raspberries into each popsicle mold. pressing them down gently with your fingers to get them to distribute throughout the fudgesicle.

3

Insert the popsicle sticks in each fudgesicle, leaving about 1/3 of the popsicle stick on the outside, or enough to comfortably hold the fudgsicles when eating. Place the fudgsicle molds back in the freezer for another 8 hours, or overnight. To remove the fudgesicles run the mold under a little warm water. Enjoy!

Ingredients

 2 cups canned coconut milk (full fat)
 2 tsp vanilla extract
 ¼ cup unsweetened cocoa powder
 1 ½ tbsp arrowroot
 ½ tbsp raspberry brandy or vanilla extract
 1 pinch sea salt
 ½ cup fresh or frozen raspberries (optional)

Directions

1

Shake the coconut milk can well and then after you open the can use a fork to stir the coconut milk. This will ensure the the separated coconut water and coconut milk combine so that the milk is very thick. Then measure the stirred coconut milk into your measuring cup.

2

Place the rest of the ingredients (except the raspberries) in a high powered blender and blend for at least 1 minute or until smooth. Pour into 6 popsicle molds, leaving at least 3/4 inch space at the top of each mold. Place in the freezer for 40 minutes. Drop about 6 raspberries into each popsicle mold. pressing them down gently with your fingers to get them to distribute throughout the fudgesicle.

3

Insert the popsicle sticks in each fudgesicle, leaving about 1/3 of the popsicle stick on the outside, or enough to comfortably hold the fudgsicles when eating. Place the fudgsicle molds back in the freezer for another 8 hours, or overnight. To remove the fudgesicles run the mold under a little warm water. Enjoy!

Fudgesicle Bars with Raspberries (Vegan, Paleo & Nut Free)