Healthy Chocolate Fudgsicles Recipe

I developed a five-ingredient chocolate fudge popsicle using Greek yogurt and a touch of maple that results in Homemade Fudge Popsicles that are healthy and low calorie.

I never expected a fudgesicle to be this persuasive. When I blended ripe bananas with unsweetened cocoa powder and took that first spoon, my brain said dessert and my stomach said breakfast, which was suspicious and delightful.

These feel like a tiny bit of mischief disguised as responsible eating. I call them Homemade Fudge Popsicles and they serve perfectly as Low Calorie Fudgesicles when you want a chocolate fix without the guilt.

Theyre easy, a little bit of extra work but worth it, and they tend to vanish from the freezer so fast I start questioning if Im actually making enough.

Ingredients

• Bananas add creamy body, natural sweetness, lots of potassium and fiber, they help texture.
• Unsweetened cocoa gives deep chocolate taste, antioxidants and iron, but very low sugar.
• Almond milk keeps it light, adds vitamin E, fewer calories than whole milk usually.
• Use any milk you like for creaminess, cow milk adds protein and creaminess.
• Maple syrup or honey sweeten naturally, add flavor and trace minerals, still contain sugars.
• Vanilla boosts flavor, makes it taste richer without added sugar, tiny amount goes far.

Ingredient Quantities

• 2 ripe bananas (about 1 cup mashed)
• 1/3 cup unsweetened cocoa powder (about 35 g)
• 1 cup unsweetened almond milk or any milk you like
• 2 tablespoons pure maple syrup or honey
• 1 teaspoon vanilla extract

How to Make this

1. If you like extra creamy bars, slice the 2 ripe bananas and freeze them for 1 to 2 hours first, otherwise just mash them until mostly smooth (about 1 cup mashed).

2. In a blender or food processor add the mashed or frozen banana, 1/3 cup unsweetened cocoa powder, 1 cup unsweetened almond milk (or any milk you prefer), 2 tablespoons pure maple syrup or honey, and 1 teaspoon vanilla extract.

3. Blend until smooth and fully combined, scraping down the sides once or twice so no cocoa clumps hide out; a few tiny banana bits are fine, it makes them more natural.

4. Taste the mixture and adjust sweetness if needed, add a little more maple or honey if you want it sweeter, and a tiny pinch of salt if you want the chocolate to pop.

5. Pour the mixture into popsicle molds, leaving a little headspace for expansion, and tap the molds on the counter to get rid of air bubbles.

6. If your mold has lids with stick holders, put them on and freeze flat for at least 4 to 6 hours, overnight is best. If it doesn’t, freeze for about 45 minutes to 1 hour until slightly firm, then insert sticks so they stand straight and finish freezing.

7. To unmold, run the outside of the mold under warm water for 10 to 20 seconds, wiggle the popsicle gently and they should slide out cleanly.

8. Store extras in an airtight container or a freezer bag with a date, they’ll keep best for up to 2 to 3 weeks, though they defs still taste good after that.

Equipment Needed

1. Blender or food processor, for blending the banana, cocoa and milk
2. Mixing bowl, to mash bananas if you dont freeze them first
3. Fork or potato masher, to mash the bananas till mostly smooth
4. Measuring cups and spoons, for the milk, cocoa, maple and vanilla
5. Rubber spatula or bench scraper, to scrape down the sides and pour into molds
6. Popsicle molds, preferably with lids and stick holders
7. Popsicle sticks, if your molds dont come with them
8. Shallow baking sheet or tray, to keep molds flat in the freezer and catch drips
9. Bowl of warm water or access to warm running water, to loosen popsicles for unmolding

FAQ

Healthy Chocolate Fudgsicles Recipe Substitutions and Variations

• Bananas: use 1 cup mashed avocado (same creamy texture, mild flavor) or 1 cup silken tofu plus 1 extra tbsp sweetener for sweetness and more protein.
• Cocoa powder: swap with raw cacao powder 1:1, or carob powder 1:1 if you want it less bitter; you can also use about 2 oz melted dark chocolate (cut back on milk a little).
• Unsweetened almond milk: use oat milk or soy milk 1:1 for creaminess, or full‑fat canned coconut milk thinned with a little water for a richer fudgicle.
• Maple syrup or honey: replace with agave nectar or date syrup 1:1, or use 2 tbsp brown sugar dissolved in a splash of warm milk if thats what youve got.

Pro Tips

1) Freeze the bananas first if you want a creamier, more ice-cream like texture. If they’re rock hard let them sit 2 to 3 minutes or pulse in short bursts so your blender doesn’t overheat, otherwise you’ll end up with warm slushy not a firm pop.

2) Mix the cocoa with a couple tablespoons of the milk first to make a smooth paste before adding everything else. It stops those annoying dry clumps hiding in the blades and gives a more even chocolate taste.

3) A tiny pinch of salt and a splash of espresso or instant coffee amps the chocolate without making it taste like coffee, so you can use less sweetener and still get deep chocolate flavor. Taste before you freeze cause sweetness seems different once cold.

4) To unmold cleanly, run the mold under warm water for 10 to 20 seconds and gently wiggle the stick, or wrap the outside in a warm towel for a few seconds. Store pops individually wrapped or in a single layer in a bag so they dont stick together or pick up freezer smells.