These Vegan "Nutella" Fudge Pops are mega creamy and full of rich chocolate flavor. They are the perfect healthier treat for a hot day. They are naturally sweetened from dates and refined sugar-free. Best of all, they are quick and easy to make!
Vegan "Nutella" Fudge Pops
Simply put, these Vegan "Nutella" Fudge Pops are creamy chocolate heaven on a stick. When you sink your teeth into these you will know exactly what I'm talking about. They are silky smooth and not icy at all. I know I'm not supposed to play favorites but this recipe might just be my current favorite on the blog. Everyone who has tested these out went absolutely crazy over them. The velvety texture and deep chocolate flavor is like ice cream.
Isn't Nutella Anything the Very Best?
I've recently been experimenting with hazelnuts and infusing Nutella flavor into my recipes. Nutella is such a classic dessert flavor that never disappoints. There is something addictive about hazelnuts plus chocolate with a hint of vanilla and a touch of salt. It is the perfect combination and incredibly decadent. Have you tried my Vegan "Nutella" Smoothie Bowl yet? I'm very obsessed with this recipe as well.
How these Are Different from My Last Fudgesicle Recipe
If you have been making my recipes for a while, you may recall I have a similar recipe from 2016: Creamy Chocolate (Avocado) Fudgesicles. They are one of my most popular recipes on the blog. I've been wanting to make a new version that was even creamier, sweetened with dates and didn't use avocado (sometimes we just don't want that in our desserts, right?). I have to say, this new version is beyond rich and has an unbelievable luxurious texture. My husband keeps telling me I should package and sell these.
The Popsicle Molds
For this recipe I used these popsicles molds by Zoku. I absolutely love them and highly recommend, especially if you don't have a lot of freezer space.
They are easy-release silicone popsicle molds with sticks and drip-guards, plus they are BPA-free. This recipe fills these molds perfectly and I have been loving them. The sleek design makes storage in the freezer so easy.
Looking for more quick and easy summer desserts?
Here a few of my most popular summertime treats:
- Mango Sorbet
- Strawberry Sorbet
- Easy Watermelon “Pizza”
- Creamy Chocolate Avocado Fudgesicles
- No-Churn Vegan Chocolate Banana Ice Cream
- Vegan Berries and Cream Popsicles
These fudge pops are vegan, soy-free, grain-free, gluten-free, refined sugar-free and peanut-free. If you give them a try, please let me know! Leave a comment below and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations.
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Vegan "Nutella" Fudge Pops
- Total Time: 5 mins
- Yield: 6 1x
- Diet: Vegan
Description
These healthier fudge pops are easy to make and loaded with decadent chocolate flavor. They are dairy-free and gluten-free so they work for most diets. The chocolate drizzle/shell sprinkled with crushed hazelnuts is entirely optional but adds a nice crunch against the creamy fudge pop. This sweet treat can be made in your blender in less than 5 minutes.
Ingredients
- 1.5 cups unsweetened almond milk or hazelnut milk
- ¾ cups vegan refined sugar-free dark chocolate gems, melted [use code ELAINE20 for 20% off your order]
- ¼ cup vegan refined sugar-free chocolate hazelnut butter
- ½ cup blanched slivered almonds (not sliced or whole almonds) or raw cashews
- 4 soft Medjool dates, pitted*
- 1.5 teaspoons pure vanilla extract
- pinch of fine salt
- Optional Toppings: crushed hazelnuts and drizzle of melted dark chocolate**
Instructions
- Add milk, melted chocolate chips, chocolate hazelnut butter, slivered almonds, Medjool dates, vanilla and salt to a high-speed blender.
- Blend for 45 seconds or until mixture is completely smooth. Scrape down the sides of the blender as needed or use your blender's tamper/plunger.
- Pour into 6 popsicle molds (mine hold 3.2 ounces each - this recipe fills them perfectly).
- Freeze for 8 hours.
- Once the pops are frozen, remove the pop and individual mold from the base. Run the mold under warm water. Release from the mold and enjoy immediately or add optional toppings** and then enjoy.
Notes
* If your dates are dry, soak them in boiling water for a couple minutes, then drain before adding to blender.
** For optional toppings I grind the hazelnuts until there are small bits (15-20 pulses in my mini food processor). I melt ¼ cup vegan refined sugar-free dark chocolate chips + 1 teaspoon coconut oil in the microwave for 2 minutes. You can also do this on a double boiler on the stovetop. Stir and drizzle with a small spoon or fork and drizzle overtop the frozen popsicles. I then sprinkle the ground hazelnuts over the popsicles so that they stick to the drizzled chocolate.
- Prep Time: 5 mins
- Category: Dessert
- Method: Blender + Freezer
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