Healthy Greek Yogurt Chocolate Fudge Pops Recipe

I made a Healthy Fudge Popsicle Recipes style Greek yogurt chocolate fudge pop using dark cocoa and a clever thickening trick that relies on pantry-friendly ingredients.

I’m obsessed with turning plain Greek yogurt and unsweetened cocoa powder into something unexpectedly fudgy. This Healthy Greek Yogurt Chocolate Fudge Pops began as a dare to reinvent a Fudgesicle Recipe and quickly became my go to for Easy Chocolate Popsicle Recipes that actually feel grown up.

They are rich but not heavy and they make you question what healthy can even mean when it tastes this decadent. I mess up sometimes with proportions but thats the fun part, you end up with little fudgy surprises in the freezer.

Trust me, you wont believe how simple and addictive they are.

Ingredients

• Greek yogurt: creamy, high protein, good for gut, tangy, makes pops thick and filling
• Cocoa powder: low sugar, rich in antioxidants, deep chocolate flavor, slightly bitter, adds color
• Honey or maple: natural sweeteners, add carbs and sweetness, trim amount to taste
• Bittersweet chocolate: adds fat and deep cacao flavor, small amount boosts fudge richness
• Coconut oil: optional, gives glossy texture and richness, adds calories so use sparingly
• Vanilla extract: tiny bit, lifts flavors, makes chocolate taste rounder, nothing fancy needed
• Mini chips: optional crunch, extra sugar, gives texture so kids will prob like em

Ingredient Quantities

• 2 cups plain Greek yogurt (about 16 oz), whole‑milk preferred but 2% works fine, it’s creamier
• 1/2 cup unsweetened cocoa powder, sifted if you can
• 1/3 cup honey or pure maple syrup, more or less to taste
• 2 oz bittersweet or semisweet chocolate, chopped and melted (about 1/3 cup chocolate chips)
• 2 tablespoons milk (dairy or plant) to loosen the mixture if needed
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil, melted, optional for extra fudgy shine
• Pinch of fine sea salt
• 2 tablespoons mini chocolate chips or chopped dark chocolate, optional for texture

How to Make this

1. Melt the 2 oz chopped bittersweet chocolate with the 1 tablespoon coconut oil in a microwave safe bowl in 15 to 20 second bursts, stirring between each, until smooth, or melt over a double boiler; let cool a little so it wont cook the yogurt.

2. In a large bowl whisk together 2 cups plain Greek yogurt (whole milk preferred, it’s creamier but 2% works), 1/2 cup sifted unsweetened cocoa powder, 1/3 cup honey or maple syrup, 1 teaspoon vanilla extract, and a pinch of fine sea salt until totally smooth; taste and add a bit more sweetener if you want it sweeter.

3. Pour the slightly cooled melted chocolate into the yogurt mixture and stir until fully combined and the color is even; don’t overmix or it can get a bit grainy.

4. If the mix seems too thick, stir in up to 2 tablespoons milk (dairy or plant) a teaspoon at a time until it loosens to a thick pudding consistency.

5. Fold in the 2 tablespoons mini chocolate chips or chopped dark chocolate now if you want little bites of chocolate inside, theyre optional but nice for texture.

6. For extra fudgy shine you already used coconut oil with the chocolate, but if you skipped that you can stir in the 1 tablespoon melted coconut oil now; this helps the pops set glossy and soft.

7. Chill the mixture in the fridge for 10 to 15 minutes so it firms up a bit and wont separate when you freeze it, then give it one last stir.

8. Spoon or pipe the mixture into popsicle molds, tap the molds on the counter to remove air bubbles, insert sticks and smooth the tops; if you don’t have molds use small paper cups and wooden sticks or fill a zip top bag, snip a corner and pipe onto a parchment lined tray.

9. Freeze until solid, at least 4 hours or overnight for best fudge like texture.

10. To unmold run the outside of the molds under warm water for 10 to 20 seconds then gently pull the pops out, or peel off the paper cups; store extras in a freezer bag for up to 2 weeks.

Equipment Needed

1. Microwave-safe bowl or a heatproof bowl plus a small saucepan to use as a double boiler
2. Measuring cups and measuring spoons
3. Large mixing bowl
4. Whisk
5. Silicone spatula or wooden spoon
6. Fine-mesh sieve or sifter for the cocoa powder
7. Popsicle molds or small paper cups and wooden sticks
8. Zip-top bag (for piping) or a piping bag, and a shallow tray to freeze on

FAQ

Healthy Greek Yogurt Chocolate Fudge Pops Recipe Substitutions and Variations

• Greek yogurt: swap for Icelandic skyr or strained plain yogurt for about the same thickness. For dairy free use thick coconut yogurt, but chill and drain any watery liquid first so the pops don’t get icy.
• Unsweetened cocoa powder: use about 3 oz melted bittersweet or semisweet chocolate instead (reduce any other melted chocolate a bit), or try carob powder 1:1 if you need caffeine free flavor.
• Honey or maple syrup: replace 1:1 with agave nectar or date syrup, or dissolve 1/3 cup granulated sugar in 2 tablespoons hot water as a quick pantry fix, then taste and adjust.
• Coconut oil (optional): swap with melted butter or a mild oil like light olive or avocado oil for shine, or omit it entirely — you lose a little gloss but they’re still fudgy.

Pro Tips

1. Cool the melted chocolate until just warm before you add it to the yogurt, or you’ll get little streaks or a grainy mess. If it looks too hot, let it sit 2 or 3 minutes and stir, then drizzle in slowly while whisking.

2. Sift the cocoa and whisk really well, or use a hand blender for a minute. It knocks out lumps fast and gives you a silky texture, but dont overblend or it can go grainy.

3. A tiny pinch of instant espresso or strong brewed coffee makes the chocolate taste way deeper without tasting like coffee. Also a small extra pinch of salt brings out the sweetness, trust me.

4. To keep the pops soft in the freezer add a bit of fat or a touch of liquid sweetener, and avoid over-freezing in a single layer. Store them airtight with parchment between layers so they dont stick, and eat within a couple weeks for best texture.

5. To unmold fast, run warm (not hot) water around the outside for a few seconds and wiggle the mold. If you push the stick in too early the pops tilt, so let them chill a little before inserting sticks.