Rich and creamy dairy-free fudgsicles made with avocado, coconut milk, raw cacao powder, and pure maple syrup. This low-fuss dessert recipe only takes a few minutes to prepare in your blender and is the perfect no-cook treat for summer.

This post is sponsored by the California Avocado Commission.

I’m assuming it’s the same in your part of the country, but it has been TOASTY here in Reno land. From a consumables standpoint the heat makes me crave only a few basic goods: white wine, goody-filled salads, and cold treats.

Because my love for chocolate knows no bounds, and I’ve loved the classic fudgesicles (Fudgsicles? Fudge Popsicles? Same thing, different name) since childhood, I whipped up this healthier version last week.

Lemme just tell you: ooh ee ooh ah ah ting tang walla walla bing bang, they’re awesome!

Dairy-Free Fudgesicles made with all whole food ingredients for a vegan and paleo dessert!

A spin off my classic 4-Ingredient Chocolate Mousse recipe, these fudgesicles are made with avocados for the silkiest, richest, creamiest experience.

All it takes is a few basic ingredients: avocados, coconut milk, raw cacao powder (or cocoa powder), and a drizzle of pure maple syrup. BANG!: an American classic summer dessert to cool you off during the heat of summer.

Dairy-Free Fudgesicles made with all whole food ingredients for a vegan and paleo dessert!

I have been partnering with the California Avocado Commission to bring you a unique avocado–infused recipe each month. This month’s theme is United Plates of America, wherein we focus on classic dishes you find from state to state.

For me, there’s something very iconic about frozen treats in the U.S. – the fudge popsicle being one of the oldest, most historically well-loved.

What Type of Avocados Should I Use?

When you go to make these fudgesicles, use avocados that are nice and ripe…soft when squeezed, but not too squishy. This way, your fudgesicles will turn out super creamy and you won’t even taste the avocado.

On the flipside, if you use avocados that are un-ripe and still feel fairly hard, you’ll likely be able to taste it.

Dairy-Free Fudgesicles made with avocado, cacao powder, pure maple syrup, and coconut milk for a vegan and paleo dessert!

How to Make Dairy-Free Fudgesicles with Avocado

These fudgesicles couldn’t be any easier to prepare!

Toss all the ingredients in a food processor and give ‘er a whirl until you have a nice creamy mixture. Spoon this mixture into to your popsicle mold (this is the one I use).

In order to avoid air pockets, use a butter knife to spread the chocolate mixture around within the mold and gently tap the popsicle mold on the counter.

Freeze, and wait ever-so patiently while the magic happens. The most difficult part of this recipe is waiting for the fudgesicles to freeze. The rest of it is a cake walk!

Once the fudgesicles are frozen, you can thaw them by leaving them on the counter for a few minutes. If you’re in a hurry, run the outside of the mold under warm water to help release the fudgesicles.

Sweetener Options:

If you prefer a liquid natural sweetener over pure maple syrup, you can go a different route! Use honey (if you aren’t vegan), agave, or coconut palm syrup.

To make a low-carb keto version of this recipe, you can use a powdered zero-sugar sweetener such as xylitol, erythritol, Stevia, Swerve, Monk Fruit Sweetener, etc. See the recipe notes for details!

I like using raw cacao powder because it’s less processed and tastes amazing, but you can also use your favorite unsweetened cocoa powder.

Beat that heat!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!

Dairy-Free Fudgesicles made with all whole food ingredients for a vegan and paleo dessert!

Dairy-Free Fudgesicles

4.34 from 21 votes
You'd never guess these incredibly rich and delicious fudgesicles were made with all nutritious ingredients!
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 fudgesicles



  • Add the ingredients for the fudgesicles to a food processor and process until completely smooth - you may need to stop the food processor to scrape the sides with a rubber spatula a few times.
  • Spoon the fudgesicle mixture into your popsicle mold. Stir the mixture around in the molds and tap it gently on the counter to ensure the molds are completely filled and to avoid air pockets.
  • Cover the popsicle mold with its lid and insert popsicle sticks. Freeze for at least 3 hours, until completely set up.
  • When ready to eat, thaw the popsicles 5 to 8 minutes, or run the outside of the mold under hot water to help release the fudgesicles. Enjoy!



*For a no-added sugar keto version of these popsicles, omit the pure maple syrup, add 1/2 cup additional full-fat coconut milk, and 1/2 cup zero-sugar sweetener of choice, such as Stevia or Swerve.


Serving: 1g · Calories: 194kcal · Carbohydrates: 28g · Protein: 3g · Fat: 8g · Saturated Fat: 2g · Polyunsaturated Fat: 6g · Sugar: 16g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: dairy free fudgesicles, fudgesicles recipe, paleo, popsicles, vegan dessert recipe, vegan fudgesicles
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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Questions and Reviews

  1. Um, avocado in a chocolate popsicle has to be the most genius idea EVER. I’m going to hop over to Amazon for a popsicle mold so I can make these STAT.

  2. Is it Possible to list the Calories per serving with these Yummy Avocado ? Recipes? That would surely be helpful in my family. Thanks!

    Mrs. Rella Leonard

    1. Hi there!

      I went ahead and added the nutrition facts to the recipe card. Let me know if there’s anything else you need!

  3. I can’t wait to try this Weekend! Thanks for your Response! My family will get to try this shortly… Ii ❤️ Healthy Desserts ? & am Working on getting my Husband into Healthier Sweet Options❗️Happy Holidays ?!❗️

    1. Absolutely! I think it would be amazing as ice cream! You may want to add just a little more coconut milk, but I think it will turn out great!

    1. Hi Jamie,

      You could definitely try out the fudgesicles with almond milk…truthfully, I think they may turn out a bit icy and less fudgy, but I would say it’s worth a shot. Let me know how it turns out!

    2. I made it with soy milk and it was perfect- the avocado gives so much texture that the coconut milk was not missed.

  4. These look AMAZING. I grew up in avocado groves in San Diego so I am slightly addicted to avocados. However, I stumbled on this on Pinterest and it says they are *sugar free*…. but they’re not. Maple syrup is still sugar . I got excited but I don’t eat any kinds of sugar. 🙁 Still going to try them for my kids! <3

  5. Yay! Delicious! I don’t know how many popsicles I’ll have. I’m eating it up before I can get them in the frig. ?

  6. Thanx so much for sharing this recipe Julia. Do you know the approx. measure of the avacado?Avacados around here are looking pretty wimpy.

  7. I would like to use organic cane sugar instead since my husband doesn’t like maple syrup… anyone tried that? (Simple syrup?)

  8. I made these dairy-free avocado fudgesicles for the super bowl party and it was a crowd favorite. Thanks in advance and also for sharing, Julia 😉

  9. Absolutely love your creative idea with dairy-free avocado fudgesicles! As you know I made it a short while ago and it was lovely! Thx, Julia for sharing!

  10. For a more keto friendly version, substitute the coconut milk with heavy whipping cream and as suggested, use something like monk fruit to sweeten instead of honey or maple syrup.

  11. I made these today and they were really good. I can see it working as a pudding too.

    The mixture was really thick and I couldn’t see spooning it into the popsicle molds without making a huge mess so I poured it into a ziplock amd piped it into the molds and it worked great!

    1. I’m glad it worked out for you, Rachel! I definitely make a mess when I transfer it into my molds, so I like your piping idea 😉 xoxo