2 May 2015

Chocolate Fudge Ice Lollies

Yield: 6 lollies
Prep: 5 mins, Freezing time: 4+ hours

Chocolate Fudge Ice Lollies
This next recipe is a healthy version of chocolate fudge ice lollies, delivering a rich, creamy and delicious flavour. These lollies couldn't be more simple or delicious and only have 3 main ingredients; coconut milk, raw cocao and medjool dates, with no added nasties like many dairy alternatives have. These lollies taste amazing and will definitely be a staple to my summer days - being vegan doesn't mean you have to miss out on treats!
Chocolate Fudge Ice Lollies
These lollies only contain natural sugars from the coconut milk & medjool dates, meaning they are free from gluten, soy and refined sugars - to make raw, substitute the coconut milk for 200ml raw coconut water + 200g raw coconut meat. Make sure you use full fat coconut milk in this recipe, low fat milk just has more water added and won't bring the same texture to the lolly. You can store these in the freezer (in the moulds) for a few months after freezing, but chocolate fudge ice lollies are pretty hard to resist! 

Chocolate Fudge Ice Lollies
I used rocket moulds for this recipe but any shape will do & are available in the seasonal isle of any supermarket. What's your favourite thing to eat in summer? Leave a comment below with your favourite vegan summer treats and your thoughts on this post!

You'll need:

  • Blender/ food processor
  • Ice lolly moulds
  • Cup measure


  • 1 can coconut milk (400g) / 200ml raw coconut water + 200g raw coconut flesh)
  • 1/3 cup raw cocao
  • 1/3 cup medjool dates (pitted & tightly packed)
  • Pinch salt (optional)


  1. Blend together all the ingredients until the mixture is completely smooth (if the coconut appears to be separating then keep blending until combined).
  2. Pour the mixture into the moulds and place in the freezer for 4+ hours.
  3. To remove the lollies from the moulds, run under the hot tap for 10-20 seconds or until the lolly comes free from the mold. Enjoy! Cassidy xx