Chocolate peanut butter lovers rejoice! This vegan fudgesicle recipe takes just a few healthyish ingredients: coconut milk, peanut butter, maple syrup, cocoa powder, and vanilla. A hit of salt and chopped peanut butter cups take them over the top.
The Quest for a Healthier Homemade Fudgesicle Recipe
Full disclosure: Though I spent many childhood summers nomming strawberry, coconut, and lime fruit-only popsicles, as well as ice cream bars, Italian ices, and loads of Coffee Heath Bar Crunch ice cream, I can't remember ever having eaten a classic Fudgesicle. Nor do I have any desire to. So my version may or may not taste like the classic. But I can assure you, it tastes delicious. And it definitely does not taste vegan or naturally-sweetened.
I adapted this peanut butter fudgesicle recipe from my Vegan Mint Chocolate Popsicles. Those start with a base of cashew cream and coconut milk, plus fresh mint infused simple syrup and cocoa powder. Because I've been on a chocolate peanut butter kick lately, I dreamed up this variation.
Vegan Peanut Butter Fudgesicle Ingredients
This homemade fudgesicle recipe starts with a base of creamy coconut milk and natural peanut butter sweetened with maple syrup. The chocolate layer gets a whole lot of cocoa powder, plus a bit more maple syrup, and a little plant milk. Salt and vanilla enhance the flavors. Chopped chocolate peanut butter cups add textural interest, but you can leave them off if you don't have any on hand.
How to Make Fudgesicles with a Peanut Butter Swirl
These vegan fudgesicles come together in a few minutes with the help of a blender. Blitz together coconut milk, peanut butter, and maple with vanilla and salt until smooth. To make the pretty swirl, remove half of the peanut butter mixture and set aside. To the blender, add the cocoa, the remaining maple syrup, and plant milk to create a chocolate layer.
These layers swirl the best when thickened to the consistency of heavy cream. I usually store my peanut butter and maple in the fridge. These cold ingredients make for a thicker mixture when freshly blended. But if your ingredients are room temperature, just pop the chocolate and peanut butter layers in the fridge post-blending until thick.
Refined Sugar-Free Fudgesicles
Leave off the chocolate peanut butter cups and these fudgesicles will be free of refined sugar, getting all their sweetness from maple syrup. And if you want refined sugar-free peanut butter cups, make this recipe and trade in peanut butter for the pistachio.
Homemade Fudgesicles = Healthy Fudgesicles that Don't Taste Healthy
These fudgesicles come together quickly and easily if you have a blender and a popsicle mold. Despite being made with vegan ingredients and natural sweetener, these fudgesicles still taste rich and decadent. The flavors of maple and coconut take a backseat to rich cocoa, peanut butter, vanilla, and a nice edge of salt. No one will ever guess that they're made with nourishing ingredients.
Vegan Chocolate Peanut Butter Pudding
This popsicle mixture will also set up into a spoonable pudding if chilled for several hours. To make pudding, chill the mixtures until thick enough to swirl. Carefully layer the two into small mason jars. Chill until firm, several hours and up to several days. I like to top these with thick, creamy coconut yogurt and a sprinkle of flaky salt or chopped chocolate.
Looking for more healthy homemade vegan popsicle recipes? Try these:
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these vegan peanut butter fudgesicles, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Vegan Peanut Butter FudgesiclesPrint Recipe Pin Recipe
Peanut Butter Layer:
- ½ cup (125 g) well-stirred natural creamy peanut butter (chilled)
- ½ cup (150 g) maple syrup (chilled)
- 1 (13.5 ounce / 398 ml) can full-fat coconut milk
- 1 teaspoon vanilla extract or vanilla paste (I like Rodelle)
- ¼ teaspoon fine sea salt
- ½ cup (45 g) dutch-process cocoa powder (I like Rodelle)
- ½ cup (135 ml) plant milk
- 2 tablespoons (30 ml) maple syrup
- 5 ounces (140 g) dark chocolate peanut butter cups, chopped (1 cup) (I use Justin’s Dark Chocolate Mini Peanut Butter Cups)
- Popsicle mold
- In the bowl of a blender, combine the peanut butter, maple syrup, coconut milk, vanilla, and salt. Blend to combine, starting on low and increasing to high.
- Pour roughly half of this mixture into a measuring pitcher (1 ½ cups) and set aside.
- To the remaining peanut butter mixture in the blender, add the cocoa powder, plant milk, and remaining maple syrup. Blend until smooth.
- The mixtures should be the consistency of heavy cream to swirl well. If they’re too runny, chill for 20-30 minutes or so to thicken them for the best swirling.
- Place a few pieces of chopped peanut butter cups in the bottom of your popsicle molds.
- Pour the chocolate mixture into the molds, filling them a little more than halfway. Gently pour the peanut butter mixture over the chocolate mixture, leaving ½-inch of room at the top. Use a chopstick to swirl the mixture gently.
- Freeze until the tops of the popsicles are semi-firm, 10-20 minutes, then press the remaining peanut butter cups into the tops. Add the popsicle sticks, and freeze until firm, at least 2 hours and up to several days.