Vegan Fudgesicles Recipe Using Cashews
These Homemade Vegan Fudgesicles are a creamy frozen dessert made dairy-free with no refined sugars! Both kids and adults love this chocolate treat that is made with just four simple ingredients.
Did you ever have a fudgesicle growing up? They’re traditionally made using dairy ice cream blended with cocoa powder and sugar. Fudgesicles on a wooden stick were one of my very favorite sweet treats when I was a kid.
For this homemade vegan and dairy-free version of fudgesicles, I wanted to make a recipe that is just as creamy and decadent as the original. This Vegan Fudgesicle recipe uses cashews blended with cocoa and sweet pitted dates.
Why You Need This Recipe
- The cashews provide a source of healthy fats and add the distinctive creaminess of a classic fudgesicle.
- Many recipes use full fat coconut milk to make the fudgesicles. I made them using cashews which have many health benefits.
- If you buy a packaged version, then you’re likely to get refined sugars like high fructose corn syrup. My recipe uses dates or pure maple syrup for a much more natural sweetener.
Key Ingredients
These homemade vegan fudgesicles are made using only four ingredients: cashews, dates, cocoa powder, and vanilla. You can also use raw cacao powder if you prefer.
Let me show you how easy they are to make!
Recipe Steps
Step One
Gather up all your ingredients, including cashews, water, dates, cocoa powder, and vanilla, and combine in the base of a high-speed blender like a Vitamix.
Step Two
Blend the ingredients until smooth, about 45 seconds.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Pour the fudgesicle mixture into your popsicle molds and freeze until solid, at least 4 hours.
Step Four
Remove the fudgesicles from the molds and enjoy cold. If you have trouble removing them from the molds, then run them under hot water to loosen them first.
I’m not kidding, these homemade fudgesicles taste just like I remember. I usually use coconut milk as the base of my frozen treats, but the cashews work perfectly so the chocolate is the dominant flavor.
I hope you’ll agree that these healthy fudgesicles are perfect for a sweet tooth on a hot day.
Recipe Tips & Substitutions
- Use these BPA-free popsicle molds or silicone popsicle molds with wooden sticks. If you don’t have conventional molds, you can use an ice cube tray with wooden sticks.
- When you’re ready to eat the these healthy vegan fudgesicles, you can let them sit at room temperature for about 5 minutes before removing them from the mold. Or, run them under warm water for 15-30 seconds to help remove them.
- For people who are sensitive to cocoa or chocolate, you can also use carob powder instead of cocoa powder (use the same amount or a little slightly less).
- To make these extra chocolatey, you can also add some vegan chocolate chips into the molds (add them after you have blended the other ingredients).
Recipe FAQs
Yes, but the fudgesicles won’t be as creamy.
Yes, just leave out the dates and use 1/4 cup of maple syrup instead.
Other Vegan Frozen Dessert Recipes You Might Like
- Cherry Popsicles
- Dairy-Free Mango Ice Cream
- Pumpkin Pie Ice Cream
- Strawberry Coconut Nice Cream
- Vegan Peach Ice Cream
Or, check out my round-up of the best vegan ice cream recipes!
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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PrintVegan Fudgesicles Recipe
These Homemade Vegan Fudgesicles are a creamy frozen dessert made dairy-free with no refined sugars! Both kids and adults love this chocolate treat that is made with just four simple ingredients.
- Total Time: 6 hours 35 minutes
- Yield: 6 1x
Ingredients
- 1 cup raw cashews*
- 1 1/2 cups filtered water
- 2 teaspoons cocoa powder (you can substitute carob powder or cacao powder)
- 8 pitted Medjool dates or 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Combine the cashews, water, cocoa powder, dates (or maple syrup), and vanilla extract in a high-speed blender and process until smooth, about 30 seconds.
- Pour into molds and freeze for at least 6 hours.
- Enjoy cold.
Equipment
Notes
- * To help the cashews blend easier, soak them in warm filtered water for at least 30 minutes before using. Rinse and drain the cashews before using them.
- The nutrition information for this recipe includes dates as opposed to maple syrup.
- When you’re ready to eat the these healthy vegan fudgesicles, you can let them sit at room temperature for about 5 minutes before removing them from the mold. Or, run them under warm water for 15-30 seconds to help remove them from the molds.
- Prep Time: 35 minutes
- Cook Time: 6 hours
- Category: Dessert
- Method: Blender
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1 fudgesicle
- Calories: 229
- Sugar: 22.8 g
- Sodium: 3.5 mg
- Fat: 11.1 g
- Saturated Fat: 2 g
- Carbohydrates: 31.9 g
- Fiber: 3.2 g
- Protein: 5.3 g
- Cholesterol: 0 mg
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I think even my kids would definitely love these. They look so yummy!
Thanks Carrie!
Thank you so much for this recipe, using dates and fruit instead of sugar! Yay! I need to find those molds so I can make these pronto!
They’re from IKEA. I have some!
I haven’t had fudgesicles in so long. I absolutely need to try these. Thank you for sharing them.
I was curious as to what the sugar- calorie count was on these. I tried making them with my father (elderly diabetic person) They were a huge hit. (He was told to stay away from sugar but fruit was OK) He thought he was heading into a brutally boring diet without any of his favorite treats.Thank you.
We made them in really small containers and had 36 little fudge cycles. He had to experiment further and we put in chopped fresh strawberries along with the chocolate and banana flavors. Similar to neapolitan ice cream.
Thanks Mary, your comment made my day! I love your idea of making a neapolitan flavor, that’s great.
🙂 Of course!
Twinsie, I hope you don’t mind, I linked to this awesome recipe from my site! xoxo
Fudgesicles are my absolute favorite!!! These look so tasty and lovely. And you two look pretty cute too! xo
It figures you would love fudgesicles as much as I do considering our twins status. 🙂
Oh YUM! What a great idea! We had those little molds (my mom’s old school tupperware!) as kids and we’d freeze OJ; so good!
Nice to see you had a clear and sunny day in SD – it’s been overcast for weeks up until now.
Hi Ginny! I vaguely remember freezing OJ too to make popsicles. Good memories. 🙂
frozen goodness on a stick….I can almost taste it!
Don’t you love getting those recipes in your inbox every day? I saw this one and was hoping to get the chance to try it. Now I will have to do it for sure! Yours look so great.
Hey Wendy, are you a member of Dr. Fuhrman’s site? If so, what’s your member name so I can follow you there? And, yes, I looooove getting his recipes everyday, they’re so awesome!
I’m not active on the member site, even though I have a membership. I do it for the recipes and occassionally, I like to listen to Dr. F’s talks on subjects that I am struggling with or have questions about.
These look so good! Cashews are so good for desserts….and cheese…and well, lots of things!
I love So Cal…and San Diego. Sounds like a good visit!
Hi Lisa! Thanks for the comment. I have yet to try making (or eating!) cashew cheese but it sounds wonderful. Sometimes I can’t believe that a blender can transform nuts into a completely different texture, it’s really cool.