Fudgesicle Mix | 100 g

Make your own fudgesicles at home! You just need our Fudgesicle Mix, some coconut cream*, a bit of water, about 5 minutes of prep time, and however long your freezer takes to freeze these goodies! Read the Directions tabs for more detailed instructions.

*While we have not tested this mix with other types of cream, we believe similar results may be achieved with full-fat coconut milk, regular (dairy) cream, or some nut cream with reasonably high fat content.

Also available as a kit that includes our 100g Classic Fudgesicle Mix, 1 small can of coconut cream (160ml, just the right amount for this recipe), a collapsible silicone funnel, and a set of reusable silicone popsicle moulds to make this recipe (4 fudgesicles).

Looking for other flavours? Stay tune - we're testing a few new delicious fudgesicle flavours! If you'd like to be the first to know, please subscribe to our newsletter.

Ingredients

Classic Fudgesicle Mix: Turbinado sugar*, cocoa mass*, cocoa butter*, cocoa powder, tapioca maltodextrin, maple syrup, sunflower seed butter, coconut oil, guar gum, sea salt, rosemary extract.

Mint Fudgesicle Mix: Turbinado sugar*, cocoa mass*, cocoa butter*, cocoa powder, tapioca maltodextrin, maple syrup, sunflower seed butter, coconut oil, peppermint oil, guar gum, sea salt, rosemary extract.

*Fairtrade certified.

Microwave Oven Directions

Ingredients:

▪ 100 g Fudgesicle Mix (contents of 1 package)

▪ 2/3 cup coconut cream (contents of 1 small can, 160 ml)

▪ 1/3 cup water at room temperature

What you will need:

1. Utensil for mixing – spoon, spatula, or whisk
2. Medium microwave-safe container, preferably a high-sided container that is not too wide, as you want the immersion blender blades to be completely covered in liquid to minimize splatter – good options are a 2-cup glass measuring cup, a quart mason jar, or a plastic pitcher (as long as it’s microwave-safe)
3. Immersion blender (optional)
4. Popsicle moulds that hold at least 4 popsicles ^I
5. Popsicle sticks

Directions:

1. Pour coconut cream into microwave-safe container.
2. Heat coconut cream for 30 seconds, stir, then heat for another 10 to 30 seconds. ^II
3. Add Fudgesicle Mix to warm coconut cream and use a spoon, spatula, or whisk to mix it until
   it melts.
4. Once the Fudgesicle Mix is melted, use an immersion blender for approximately 30 seconds. ^III
5. Add water and stir.
6. Pour the liquid into popsicle moulds and freeze until solid. ^IV

 I. This recipe makes 4 “standard-sized” fudgesicles (approximately 1/2 cup each). After you fill the popsicle moulds, any left-over liquid can be poured in a small container to be frozen (and enjoyed with a spoon later on); or you can sip it as is – it happens to make a delicious drink!

II. The exact heating time may vary – the result we’re looking for is a slightly warm homogenous liquid, (with no solid chunks) and not boiling. Anywhere between 30°C and 50°C, so that the Fudgesicle Mix can melt easily.

III. Using an immersion blender is optional but recommended for smoother results. Alternatively, you can vigorously whisk by hand.

IV. Freezing times may vary (­probably from 2 to 4 hours should be enough).

Stovetop Directions

Ingredients:                      

▪ 100 g Fudgesicle Mix (contents of 1 package)

▪ 2/3 cup coconut cream (contents of 1 small can, 160 ml)

▪ 1/3 cup water at room temperature

What you will need:

1. Utensil for mixing – spoon, spatula, or whisk
2. Small pot ^I
3. Immersion blender (optional)
4. Popsicle moulds that hold at least 4 popsicles ^II
5. Popsicle sticks

 Directions:

1. Pour coconut cream into pot.
2. Heat coconut cream gently over medium-low heat. ^III
3. Add Fudgesicle Mix to warm coconut cream and use a spoon, spatula, or whisk to mix it until
   it melts.
4. Once the Fudgesicle Mix is melted, use an immersion blender for approximately 30 seconds. ^IV
5. Add water and stir.
6. Pour the liquid into popsicle moulds and freeze until solid. ^V

 I. If you are using an immersion blender, you may want to use a high-sided pot that is not too wide, such as a milk pan (as you want the immersion blender blades to be completely covered in liquid to minimize splatter). If you do not have a milk pan, you can heat the coconut cream in a pot of any size/width, then transfer the coconut cream to a high-sided container for the blending step – good options are a 2-cup glass measuring cup, a quart mason jar, or a plastic pitcher.

II. This recipe makes 4 “standard-sized” fudgesicles (approximately 1/2 cup each). After you fill the popsicle moulds, any left-over liquid can be poured in a small container to be frozen (and enjoyed with a spoon later on); or you can sip it as is – it happens to make a delicious drink!

III. The exact heating time may vary – the result we’re looking for is a slightly warm homogenous liquid, (with no solid chunks) and not boiling. Anywhere between 30°C and 50°C, so that the Fudgesicle Mix can melt easily.

IV. Using an immersion blender is optional but recommended for smoother results. Alternatively, you can vigorously whisk by hand.

V. Freezing times may vary (probably from 2 to 4 hours should be enough).

Shipping