These so satisfyingly chewy and chocolatey popsicles are incredibly easy to make, fun to eat, and only require a handful of ingredients. Made from cashews, dates and raw cacao powder they are entirely raw and dairy-free but still rich and chewy like a good chocolate popsicle should be and the best thing… they’ll remind you to the summertime!
Dip them in chocolate and sprinkle them with cacao nibs to up the chocolate factor even more. When the chocolate coating hits the frozen popsicle it hardens immediately creating a beautifully thin, crunchy shell. The crackly dark chocolate shell melts in your mouth as you bite in and the crunchy cacao nibs also add a nice contrast to the silky chocolate center.
25 min 5 hr, 25
Prep Time Total Time
For the chocolate fudge popsicles:
- 1 cup/ 112g raw cashews
- 160g/ about 9-10 large Medjool dates, pitted
- 1 ½ cups/360ml of filtered water
- 2 Tablespoons/30ml coconut oil, liquid
- 6 Tablespoons/ 30g Tisano cacao powder
- 1/8th teaspoon of sea salt
- 1 teaspoon vanilla bean paste (or 1 tsp vanilla extract for a non-raw version)
For the chocolate shell:
- ¼ cup /60 g coconut nectar
- 5 Tablespoons/ 75g coconut oil
- 2/3 cup/ 50g raw cacao powder
- ¼ cup / 30g raw cacao nibs
- Make the chocolate fudge popsicles:
- Combine the cashews and pitted dates in a large airtight container and cover with water. Soak for at least 4 hours or overnight in the fridge.
- Drain cashews and dates and place in a high-speed blender with filtered water, melted coconut oil, cacao powder, salt, and vanilla. Blend until completely smooth, scraping down the sides with a spatula occasionally as needed. The mixture should be creamy and smooth.
- Pour mixture into popsicle molds and place in freezer to firm.
- In the meantime make the chocolate shell:
- Whisk together the coconut nectar, coconut oil and cacao powder in a small skillet or saucepan over low heat until well combined and just melted (or alternatively for a raw version, whisk together the ingredients in a heat-proof bowl over a saucepan of hot water taking care that the mixture does not exceed 115 degrees.)
- Remove from heat and let cool.
- Line a baking sheet with parchment paper. Dip popsicles, one at a time, in chocolate, spooning on additional chocolate to cover.
- Sprinkle each with cacao nibs, and set on a prepared baking sheet. Chill until firm.
Hope you enjoy these easy-to-make popsicles and feel like you’re still in summer!