It's been heating up here in California (93 today!) and Asher has been asking for popsicles for quite some time now. He's like his momma and loves his chocolate, so we decided to go for this Dairy-Free Fudge Pops recipe. Usually, we opt for my standard Dark Chocolate Fudge Pop recipe which contains eggs. Don't get me wrong– eggs are not a bad thing! In fact, we eat them almost daily, but with all the requests for nut-free and egg-free recipes, I seized the opportunity and tried out an egg-free and nut-free Fudge Pop!
I also jumped on Facebook Live on Monday evening to show you how to make them, so make sure to scroll to the bottom of this post to watch the demo or click here to watch! I will be doing live demos and taking questions like this every Tuesday at 4pm PT/ 7pm EST, and the videos will always be available to watch afterwards if you aren't able to join live.
This recipe ended up being super simple to make and it even gets in some gelatin, which you all know I love! You can read more about the benefits of gelatin HERE. They are creamy, chocolatey, and not icy at all. You've got to try them!
A quick note about popsicle molds– I usually use plastic molds as they popsicles are pretty easy to get out of the mold (sometimes I run them under warm-water first). If you do want plastic molds, I would suggest looking for BPA-free brand like these Tovolo BPA-Free Molds. I've also heard about stainless steel molds which you can find HERE, but I can't vouch for how easily your popsicle will come out as I haven't tried them yet!
If you're looking for another great popsicle recipe, check out my Watermelon Pineapple Ice Pops which are so refreshing!
I hate to criticize as your recipes sound so good but there are some recipes with chocolate and I seen one with sausage. Do not believe these ingredients are Scd legal. Pls respond. Geri.
Hi Geri- Thanks so much for leaving a comment! Would you mind letting me know which recipes these are so we can track them down? 🙂 Thanks!
These look great! Are there any substitutes for the gelatin? I can’t find it locally and the one on Amazon is a bit pricey?
Unfortunately, I don’t have a sub for this recipe. I would suggest using my other Fudge Pop recipe (it contains eggs) and leaving the gelatin out of that version as it doesn’t fully need it because it has eggs. It will be a bit icier than if it had the gelatin though. https://againstallgrain.com/2012/07/06/dark-chocolate-fudge-pops/
You totally could!
If you can tolerate carob you could try that. Other than that you may want to look fore a chocolate free popsicle 🙂 And you could try almond butter or macadamia nut butter in place of the cashew butter!
Could you pour this into a glass dish and freeze and kind of scoop it out like ice cream? I live in a pretty remote area so I had to order popsicle molds, and I’m too impatient to wait for them to get here!
You could try although it’s definitely not the right consistency of an ice-cream! Stay tuned for my Rocky-Road Ice Cream that will be up on the blog pretty soon 🙂
Whitney, I just use paper dixie cups and popsicle craft sticks and freeze them in that. Then I peel off the paper cups when they are frozen and they are ready to go!
Oh gosh that is such a good idea! We used to do that when I was a kid, so I’m not sure why I never thought of it! Thank you!
You’re welcome! Enjoy 🙂
Could I sub the maple syrup out for honey since we are doing full GAPS?? Is the ratio the same??
Yes you can and yes it is!
Just wondering if there is a way I can make coffee or cappucino ice cream pops?
I haven’t tried it but I’m sure you could!
No, it will end up quite icy. I’d try cashew milk if that’s an option for him.
Delicious and so easy to make! Didn’t have moulds so used patty cakes in muffin tins; worked just as well. Thanks for the recipe!
dear Danielle, I would like to say thanks for sharing this wonderful recipe. I made the popsicles yesterday, and my daughter loved them !! I filled 6 popsicle moulds and poured what was left of the mix in a porcelain ramekin and put it in the fridge. In the afternoon, we enjoyed this dessert -which had the consistency of pudding- with homemade strawberry jam and coconut whipped cream (your recipes). It was decadent. It was a wonderful way of ending the day. Thank you again Danielle, I look forward to getting your new book -which I already preordered through amazon : )
I’m so glad you liked it!
First off – I just got my new Celebrations book last night and I am so thankful for the hard work and heart you’ve poured into it! Second – I have a gelatin question for you – My husband is allergic to beef and I am very allergic to corn, corn derivatives, ect. Is there a pork derived grass fed gelatin on the market somewhere? Are there any collagens/gelatin-like products that are plant derived but could be substituted for gelatin in recipes? Any insight would be most helpful!
Hi Hollie- I have never heard of a grass-fed pork gelatin, but I would suggest you look into fish gelatin or sea vegetable gelatin. Either of those will work!
Danielle—-I just made these yesterday and discovered hard chuncks in them last night after frozen where the gelatin didn’t dissolve. What did I do wrong? (Besides my hard gelatin chunks they were fantastic)
Hi Darenda, either the gelatin didn’t have an opportunity to bloom Long enough or wasn’t whisked until it fully dissolved. Next time to just make sure there are no lumps after whisking!
So thankful for egg and milk free recipes! My little one with allergies just enjoyed her first fudge pop! Thank you so much for helping us enjoy yummy treats safely!
I made the ‘dairy free fudge pops’, but, as usual added my own spin. Replaced the syrup with CAROB MOLASSES (you can get this at most Persian markets) and used Peppermint instead of Vanilla extract. Sell My Clothes…. I’m goin ta heaven! These were so Delish! Best thing I’ve eaten in a very long time. I especially appreciate the addition of Gelatin, makes it perfect for small kids as drippy messes are no longer an issue. But, for those of us with Auto Immune Disease, the additional collagen is a BONUS. So… Thanks DW! But, also, if you don’t want to freeze them just leaving them in the fridge until set is perfect. They used to be called “pudding pops” now I just call them “All MINE”.
Thanks for sharing Donna!