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Looking for a cool way to beat the heat this summer? This fudgesicle recipe is exactly what you need. Easy to prepare, made with simple ingredients, absolutely delicious and guilt-free. What more could you want from a summer dessert? How about a good source of protein and calcium? Yep, I’ve got ya covered there too. Read on to grab the recipe and learn how to make these creamy vegan fudgesicles.

vegan fudgesicle pin image 1


When the warm weather hits, we start looking for cold treats to help us stay cool. In the past, this time of year would have me looking for things like freezies and popsicles to keep in the freezer. The problem is, these options are typically loaded with sugar and artificial colours. Not to mention, those fudgesicles my kids used to love were made with dairy and all kinds of additives. No thanks.

That doesn’t mean that fudgesicles are out of the question though. After all, most recipes can be recreated in a healthier way with just a few simple swaps.  So, it was time to roll up my sleeves and get to work. I’m a bit of a nutrition nerd, so this part is always fun for me.

In the case of these fudgesicles, we swapped out dairy for tofu and refined sugars for fruit. The result is a delicious and creamy fudge pop that you’re bound to love. My kids loved every version of these that we taste-tested. So much so that it was hard to get any feedback other than “Mmmmm” from the test batches. Perhaps I need some new taste testers… 😉


To keep this fudgesicle recipe quick and easy, we’ll use just a few simple ingredients.

You will need:

Silken tofu

A ripe banana

Cacao (or cocoa) powder

Date syrup (or maple syrup)

That’s all there is to it, so grab your popsicle moulds and meet me in the kitchen.

Making Vegan Fudgesicles

This recipe is so simple to make that you’ll find yourself whipping these up whenever the mood strikes. With only a few minutes of hands on time, it will be a quick process while you let your blender and the freezer do all of the heavy lifting for you.

First, grab your package of silken tofu and use a knife to cut a small slit in the top of the package. Then tip your package over the sink and let the excess water drain out. I’ll often give the package a gentle squeeze to help it along.

Once you’ve drained the water you can open the package completely and add the tofu to your blender.

Next, peel your ripe banana and add it to the blender with the tofu. Measure out the date syrup and cocoa powder, add them to the blender and pop the lid on.

Blend up the mixture until completely combined. It shouldn’t take more than a minute. Then pour your mixture into your popsicle moulds and put the sticks in.

Transfer your moulds to the freezer and allow to freeze for at least 3-4 hours. Once completely frozen, pop out your fudgesicle and enjoy!

vegan fudgesicle pin image 2

The next time you’re looking for a summer treat to help you stay cool, whip up a batch of these delicious whole food plant-based fudgesicles. You’ll be glad you did.

Creamy Vegan Fudgesicles

Creamy Vegan Fudgesicles

Yield: 6-8 fudgesicles
Prep Time: 5 minutes
Additional Time: 3 hours
Total Time: 3 hours 5 minutes

Stay cool with these vegan fudge pops this summer. These homemade fudgesicles are creamy and delicious, your kids won’t even notice they’re also healthy. Made dairy-free and without any refined sugars, this is an easy dessert you can feel good about serving.


  • 1 pkg (450g) silken tofu
  • 1 ripe banana
  • 4 tbsp cacao (or cocoa) powder
  • 4 tbsp date syrup (to taste)


  • 1 tsp vanilla extract 


  1. Cut a small slit in the tofu package and gently squeeze out the excess water.
  2. Open the package fully and transfer the tofu to the blender.
  3. Peel the banana and add it to the blender with the tofu.
  4. Measure out the remaining ingredients and add them to the blender.
  5. Firmly attach the lid and blend until well combined.
  6. Transfer the mixture to popsicle moulds and place in the freezer for 3-4 hours, until completely frozen.


* Makes 6-8 fudgesicles depending on the size of your moulds.

* If you don't have date syrup, maple syrup works well.

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Tag me on Instagram (@mentalforlentils) and use #mentalforlentils. I love to see what you’re whipping up in your kitchen.

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