Fudgesicles were one of the best desserts to enjoy growing up as a kid, and this recipe takes you right back to those days. These fudgesicles are a nice homemade and somewhat healthier version, and are perfect for the summer!

Fudgesicles with Chocolate Hazelnut Crunch [Vegan, Gluten-Free]







For the Chocolate Fudgesicles:

  • 2 cups organic coconut milk or coconut cream
  • 8 medjool dates, seeds removed
  • 1/2 large avocado or 1 small avocado, seed and skin removed
  • 1/3 cup cacao powder
  • 1/2 teaspoon vanilla powder

For the Choc Hazelnut Crunch:

  • 1/4 cup coconut oil
  • 1/4 cup cacao powder
  • 2 tablespoons maple syrup
  • 1/2 cup roasted hazelnuts, chopped


  1. Blend all the fudgesicle ingredients until well combined (should be thick and creamy). Pour into icy pop molds and stick one paddle pop stick in each, place in freezer for 6 hours or overnight.
  2. To remove fudgesicles place under running warm water and you should be able to easily pull them out of the moulds.
  3. For the Choc Hazelnut Crunch mix together coconut oil, cacao and maple syrup. Pour chocolate on top of fudgesicle with a spoon over the bowl and sprinkle on the hazelnuts.
  4. Repeat with remaining fudgesicles.
  5. Enjoy straight away or store on a plate lined with baking paper. Enjoy!


You will need popsicle molds + paddle pop sticks + high speed blender or food processor


    Nutritional Information

    Per Serving: Calories: 386 | Carbs: 40 g | Fat: 25 g | Protein: 6 g | Sodium: 15 mg | Sugar: 28 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.