These are the creamiest nondairy fudge pops you’ll ever have. We prefer keeping them on the bittersweet side, but you could certainly up the maple or date syrup a bit if you like. Adding other chocolate-friendly ingredients like sliced banana, espresso powder, or almond butter would also be lovely, so feel free to use this as a base recipe and experiment.
1. Combine all ingredients in a blender and quickly blitz until smooth. (You could also whisk them together in a bowl; just beat well to ensure there are no lumps left behind from the cocoa powder and arrowroot starch.)
2. Divide the mixture among pop molds, add in popsicle sticks, and freeze for at least 6 hours.
Originally featured in Creamy Coconut Popsicles, 2 Ways