Sugar Free Fudgesicles
User Reviews
5
Sugar Free Fudgesicles
Description
These Sugar Free Fudgesicles rely on full-fat coconut milk and unsweetened dark chocolate combined with cocoa powder and sweetener to create a smooth, chocolatey base. Spices like cinnamon and nutmeg give a subtle depth. After heating the milk and mixing in the melted chocolate and other ingredients, the mixture is cooled before pouring into molds for freezing.
The chocolate coating is made separately by melting dark chocolate with coconut oil in a water bath, then dipping the frozen fudgesicles for a crisp outer layer. Optional toppings like chopped nuts or shredded coconut enhance texture and flavor.
The result is a frozen treat with creamy, rich chocolate flavor balanced by gentle spices and a crunchy coating. These fudgesicles suit those reducing sugar while still enjoying a dessert, offering about 2 grams of net carbs per serving.
They can be adapted by blending in avocado for extra nutrition before freezing. The recipe notes suggest adjusting portion sizes to yield about 10 fudgesicles and mention the wooden sticks can be reused after washing.
Ingredients
For the Fudgesicles
- 37 oz coconut milk 800ml (2 x 400ml cans, 2 cans
- 3 oz unsweetened chocolate 85g or dark chocolate with at least 90% cocoa solids
- ¼ cup cocoa powder 22g
- ¾ cup allulose 120g, or powdered sweetner of choice
- 2 teaspoon vanilla extract sugar free
- 2 teaspoon cinnamon
- ½ teaspoon ground nutmeg
For the Chocolate Coating
- 2 oz dark chocolate 57g, 90% cocoa solids
- 2 tablespoon coconut oil 30ml, melted, virgin
- optional: coconut unsweetened shredded coconut or chopped nuts such as almonds, hazelnuts or pecans
- optional: nut unsweetened shredded coconut or chopped nuts such as almonds, hazelnuts or pecans
Instructions
- Heat the coconut milk in a saucepan until it bubbles.
- Take off the heat and add the chocolate, cocoa powder, powdered erythritol, vanilla extract, cinnamon and nutmeg. Stir until the chocolate is dissolved and the mix is well-combined.
- Let the mix cool and taste. Add liquid stevia if you prefer more sweetness.
- Pour into popsicle moulds (about ⅓ cup / 80 ml each). I love these silicone moulds! Add sticks and freeze around 4 hours.
- To make the coating, melt the chocolate and coconut oil in a waterbath. For this, you place a bowl int a larger bowl which you have filled with boiling water. The water heats the smaller bowl from the outside, which causes the chocolate and coconut oil to melt.
- Remove the fudgesicles from the moulds by running some hot water over them. Dunk popsicles into the chocolate or drizzle it over and sprinkle with topping, if using.
Notes
- Each fudgesicle contains about 2 grams of net carbs, suitable for low-carb diets.
- Adjust the mixture quantity to create about 10 fudgesicles by slightly reducing the volume for smaller portions.
- For added nutrition, blend in one large avocado before freezing the mixture in molds.
- Wooden sticks used in the mold can be washed and reused safely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 80g | |
| Calories | 273kcal | 14% |
| Total Carbohydrates | 7.8g | 3% |
| Protein | 3.8g | 8% |
| Fat | 27.3g | 42% |
| Fiber | 2.6g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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