When is the last time you had a fudgesicle?

Healthy Raspberry Cacao Fudgesicles Graphic

You know, those chocolatey popsicle-like bars that were sticky, super sweet, and always sort of stuck to the little sleeve they came in. While a fudgesicle was never my go-to frozen bar, I can certainly appreciate the idea behind something icy cold and chocolate. On a warm summer day, when the chocolate craving strikes and the sun is shining, I want something that will cool me down and still satisfy that craving. These fudgesicles will be on repeat all summer long in our house.

I would consider them to be a rather healthy dessert, with minimal sugar and good for you ingredients such as maca powder, cacao powder, and raspberries. They’re quick and easy to throw together in the blender and with just a little (okay, a lot) of patience and a popsicle mold you are good to go. I have this mold that makes seven popsicles, or in this case healthy fudgesicles!

The recipe can easy be doubled or adapted. Feel free to leave out the raspberries, add some cacao nibs, chocolate chips, strawberries, whatever your chocolate-loving heart desires. A drizzle of chocolate on top doesn’t sound like a bad idea either. Without even trying, these cuties are vegan, gluten-free, and low in sugar, so they can please your pickiest of guests/roommates/spouses/friends. If you decide to share that is. So here’s to frozen desserts all summer long!

single healthy raspberry cacao fudgesicle

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5.0 from 1 reviews
Healthy Raspberry Cacao Fudgesicles
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Easy vegan, gluten-free, low sugar fudgesicles with maca, cacao, and raspberries for a healthy and delicious summer treat.
Ingredients
  • 13.5 oz can full-fat coconut milk
  • 2.5 T coconut sugar
  • 2 T cacao powder (or sub cocoa powder)
  • 1 T maca powder (optional)
  • ¼ raspberries (fresh or frozen and thawed slightly)
  • 3 t cacao nibs (optional)
Instructions
  1. Place a few raspberries in the bottom of each of six popsicle molds, sprinkle with a few cacao nibs if using.
  2. Place remaining ingredients in a blender and blend until smooth, about 3 minutes.
  3. Pour the coconut milk mixture into each of the popsicle molds, careful not to fill above the line. This was exactly the right amount for my six molds. Place the sticks in the center of each mold.
  4. Free at least 8 hours or overnight until the fudgesicles are completely frozen.

 

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8 thoughts on “Healthy Raspberry Cacao Fudgesicles”

  1. Oh man I really loved (still love) fudgesicles. This recipe sounds even better. I’m going to have to have Ben make these!

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