Go Back
–+ servings
Print Add to Collection

Chocolate Oat Milk Fudgesicles

Prep Time 10 minutes
Servings 10 popsicles

Ingredients

  • 1 cup rolled oats
  • 1 cup walnuts, cashews, pumpkin seeds, and/or sunflower seeds
  • 2 ¼ cups water
  • ½ cup dark chocolate chips or 1 (85g) dark chocolate bar, chopped
  • ¼ cup unsweetened cocoa powder
  • ¼ cup maple syrup*
  • ½ tsp kosher salt
  • ¼ tsp vanilla extract
  • These pops aren't’ super sweet, so taste and add more maple syrup if you want them sweeter.

Items you can prep ahead (optional)

  • Soak the oats and nuts/seeds overnight (skip if doing a quick soak method).
  • Make the popsicles!

Instructions

  • In a high speed blender, add the oats, nuts or seeds, and water. Cover and let soak on the counter overnight. Quick method is add them to a microwavable bowl and  pop in the microwave for 1 minute, then transfer to your blender. Blend on high until totally smooth.
  • Add chocolate chips to a microwavable bowl and microwave in 20 second intervals, stirring after each time, until melted. 
  • Add melted chocolate, cocoa powder, maple syrup, salt, and vanilla to the blender and blend until smooth. The mixture will be thick, but If it’s too thick to pour, just blend in a bit more water. Pour into your popsicle molds, cover, insert popsicle sticks and store in the freezer overnight or for at least 8 hours. 
  • Let the frozen popsicles sit out at room temperature for 10-20 minutes for the best fudgiest texture.

Notes

Substitutions:

  • X

Storage:

  • Store leftovers in an airtight container in the freezer for up to 2 months.

Leftovers + Repurposing:

  • Let the popsicles sit out at room temperature for 10-20 minutes for the best texture.