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    Home / Desserts / Custards & Puddings

    Vegan Peanut Butter Fudgesicles

    Published Jun 23, 2019

    Jump to Recipe Print Recipe

    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. 

    delicious Vegan Peanut Butter Fudgesicles Recipe

    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 Fudgesicles Ingredients

    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.

    chocolate and peanut butter mix

    pouring Vegan Peanut Butter Fudgesicle mix into molds

    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.

    dropping chocolate chunnks into popsicle molds

    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.

    top down shot of Vegan Fudgesicle Recipe with Coconut Milk in molds

    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 Peanut Butter Homemade Fudgesicles in molds

    Vegan Peanut Butter Healthy Fudgesicles on plate

    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.

    Vegan Peanut Butter Homemade Fudgesicle with bite taken out

    Looking for more healthy homemade vegan popsicle recipes? Try these:

    • creamy vegan mint chocolate popsicles

    *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 Fudgesicles Recipe
    5 from 4 votes

    Vegan Peanut Butter Fudgesicles

    Print Recipe Pin Recipe
    Chocolate peanut butter lovers rejoice! These vegan fudgesicles are made from just a few healthyish ingredients, but they taste rich and decadent. You’ll get the best swirl action if both layers are the consistency of heavy cream. I like to start with chilled peanut butter and maple syrup for thicker layers. Alternatively, chill the chocolate and peanut butter mixtures for 20-30 minutes before pouring them into the popsicle molds if need be.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Freezing Time: 3 hours
    Total: 10 minutes
    Servings: 12 (3-ounce) popsicles

    Ingredients

    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

    Chocolate Layer:

    • ½ cup (45 g) dutch-process cocoa powder (I like Rodelle)
    • ½ cup (135 ml) plant milk
    • 2 tablespoons (30 ml) maple syrup

    To Finish:

    • 5 ounces (140 g) dark chocolate peanut butter cups, chopped (1 cup) (I use Justin’s Dark Chocolate Mini Peanut Butter Cups)

    Instructions

    • 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.

    Notes

    Nutritional values are based on one of twelve popsicles.

    Nutrition

    Calories: 243kcalCarbohydrates: 23gProtein: 5gFat: 16gSaturated Fat: 9gCholesterol: 1mgSodium: 160mgPotassium: 273mgFiber: 2gSugar: 17gVitamin A: 5IUVitamin C: 0.3mgCalcium: 55mgIron: 1.9mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    3 Vegan Peanut Butter Fudgesicles

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Susan says

      June 24, 2019 at 7:07 am

      1. Chocolate + peanut butter? You are evil. ;)
      2. This makes a pudding, too? Really, you are evil.
      3. This made me think of those Danny's (or maybe they were Dannon?) srawberry yogurt bars on a stick, covered in chocolate. My mom used to buy them when I was little. I've always been drawn more to frozen yogurt/sorbet type frozen desserts than full-on ice cream . . . unless you're talking peanut butter. And chocolate. So, this is getting made this weekend (along with some strawberry jam.) I think my kitchen will be busy! I cannot wait to try these. Thanks for another terrific GF summer treat!

      Reply
      • Alanna says

        June 24, 2019 at 3:21 pm

        Aw thank you for the sweet note! Those strawberry bars sound amazing! I bet you could do a PBJ thing and swirl some jam into these bars if you wanted to. Save me one! ;)

        Reply
    2. Maja from Jernej Kitchen says

      June 24, 2019 at 10:02 am

      Gosh, I just love your photography so much! You present food so beautifully, it's truly inspiring. Also, love this recipe and I will make sure to make it soon, especially love the homemade butter cups. So good!

      Reply
      • Alanna says

        June 24, 2019 at 3:20 pm

        Aw thank you for the sweet words! I'm always inspired by your STUNNING photography as well. Let me know if you try these! <3

        Reply
    3. Talia says

      July 29, 2019 at 12:11 pm

      I can't stop making these. They're just perfect! I don't add the crumbled peanut butter cups because I can't find vegan ones in my neighbourhood, and they're still perfect!

      Reply
      • Alanna says

        August 21, 2019 at 10:31 am

        Aw I'm so glad you're loving them! That makes me so happy. :)

        Reply
    4. Scarlet says

      August 20, 2019 at 6:37 am

      These vegan fudgesicles look so rich and creamy and delicious. I am pinning to make very soon!

      Reply
      • Alanna says

        August 21, 2019 at 10:31 am

        Yay! Let me know how you like them when you give them a try. :)

        Reply
    5. Laura Downing says

      July 18, 2020 at 6:00 am

      AMAZING! These are sooooo good! Which mold do you use?

      Reply
    6. Heidi says

      July 20, 2020 at 8:40 pm

      These turned out absolutely amazing! Defitnely a favorite of ours and I can't wait to try the Mint Chocolate & Blackberry Maple Cream ones
      I had to refrigerate my mixtures for a while to get them to a thicker consistency before pouring into the molds, but it was no big deal. The results were fantastic, everyone loved them.

      Reply
      • Alanna says

        July 23, 2020 at 8:43 am

        Ah thanks for the feedback! I'm so glad you loved these!!

        Reply
    7. Halle says

      July 29, 2021 at 3:24 pm

      Is there any reason I can't blend the layers together? Also, is there a way to use chopped peanuts as a coating? Thanks!

      Reply
    8. Tina says

      August 05, 2022 at 9:43 am

      This looks so great but would it be okay to use a different plant-based milk in the peanut butter part? I'm vegan but coconut milk/cream aggravates my IBS and I am exhausted from so many of the frozen vegan treats being coconut based. Thanks for your help.

      Reply
      • Alanna Taylor-Tobin says

        August 05, 2022 at 12:32 pm

        I feel you - IBS is no fun! I think any plant milk you tolerate well should work. They might just be a little less rich and more icy if you use a milk that's thinner than coconut milk. I bet almond or macadamia would work well and they're low FODMAP too. Let me know what you try!

        Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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