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Velvet Chocolate Pudding Pops

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over view of Velvet Chocolate Pudding Pops - no added sugar

~ raw, gluten-free, dairy-free ~

Unless my nifty little weather app says it’s snowing, it’s always a good time for one of these incredible, “omgosh-best you’ve-ever-had” frozen pudding pops. Seriously, if it’s not snowing, there’s just no excuse.  And even if it is snowing, just put on another layer of long johns, because these treats are worth it.

Right now, I want you to go straight to your freezer, open the door and dig around to see if you have a cardboard box of sugar-ladened-dye-infested popsicles and toss them. Yes, now and yes, toss them. I will wait. I care too much about you to allow you to keep feeding those things to yourself and/or your loved ones. Instead, this recipe and the many others in my Frozen Treat section… will keep you so satisfied and well-nourished.

I wish that you could taste this pudding pop online… right here, right now. Seriously, I do. But, since you can’t, for now, I’ll just stick with some pictures and a recipe so you can make them yourself.

The Experience

These pudding pops are so lusciously creamy, sinfully rich-tasting – the kind that makes all your taste buds stand up and do a happy dance… yet brilliantly healthy, raw, and vegan.

After eating a bit, I experienced what can only be described as an endorphin explosion. Wikipedia says that the word endorphin consists of two parts: endo- and -orphin; these are short forms of the words endogenous and morphine, intended to mean “a morphine-like substance originating from within the body.”[1] Yea, yea… that is what they created, released, and sent raging throughout my body. I was in my happy place. And to ensure that I wouldn’t be leaving that place anytime soon, I kept myself surrounded with pudding pops.

I am not blowing dandelion puffballs at you by making such strong statements about the taste/experience of this special treat… just ask Bob. He, too, was taken aback by just how delightful they were.  He kept repeating over and over that these were the ticket, and I needed to manufacture them. Hehe Well, enough. It’s time for you to hop up and get busy in the kitchen. I hope you enjoy this recipe. Please comment below because I love hearing from you. Blessings, amie sue

a close up of over view of Velvet Chocolate Pudding Pops - no added sugarIngredients:

yields 2 1/4 cups

  • 3/4 cup THICK  raw coconut milk or canned (BPA free)
  • 1/2 cup coconut oil, melted
  • 1/4 cup raw honey
  • 10 drops liquid stevia
  • 2 tsp vanilla extract
  • 1/2 cup raw cashews, soaked 2+ hours
  • 6 Tbsp raw cacao powder
  • dash Himalayan pink salt


  1. Place the ingredients into a high-powered blender in the following order;  coconut milk, coconut oil, honey, stevia, vanilla,  cashews, cacao powder, and salt.  Blend until creamy.
    • If you feel any grit, continue blending till entirely smooth.
    • By placing the wet ingredients into the blender first, it will help the blades move more freely.
    • Taste test and see if you desire more sweetener.
  2. Pour into popsicle molds and place in the freezer to firm up… 24-48 hours.

Freezing Suggestions for Ice Cream:

  1. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  2. Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
  3. Wish to make your own raw ice cream, wonder what machine I might recommend, and more? Click (here) to check out the Reference Library!

raw vegan over view of Velvet Chocolate Pudding Pops - no added sugar

17 thoughts on “Velvet Chocolate Pudding Pops

  1. Helen says:

    Wow, will be making these that’s for sure. Winter time here in Perth, Western Australia but nothing is going to stop me. 😆

    • amie-sue says:

      That’a girl Helen. hehe I do hope you really enjoy them. Please let me know. Double on those socks and enjoy. hehe amie sue

  2. Jane says:

    Hi I wanted to know if I could substitute the honey for agave since I’m vegan??

    • amie-sue says:

      Sure Jane, I don’t see why not. I use raw honey which is very thick so the texture may end a little different, but flavor wise it ought to be just as good. Let me know if you give it a go. Blessings, amie sue

  3. Angie Sist says:

    heatwave here … today is one of those days to enjoy these beauties ♥ have a blessed day and weekend, Amie Sue

  4. Lyn says:

    Nope I don’t have any sugar/dye infested popcisles in my fridge and nether do I have any of these……but I will remedy that little problem with this easy recipe. Thank you , Lyn :]

    • amie-sue says:

      Shew, you are lucky young lady… because if you did… well, I would have to come over there and straighten you and that freezer out. hehe Have a wonderful camping trip and be sure to make these when you get home. Blessings and love, amie sue

  5. Julia says:

    Hello Amie-Sue!

    I look at your recipes most of the time because they look so attractive, like this one for example. Unfortunately, Amie, this one is not completely raw if you will be using coconut. What other options could you suggest?

    I have a daughter with an eating disorder and as soon as she reads that a recipe has nuts… it’s a total big “NOPE” from her. Could you include other options in your recipes that would not contain too much fat please.

    • amie-sue says:

      Hello Julia,

      It is so nice to hear from you. I am very sorry to hear about your daughters eating disorder. It just breaks my heart. I understand the challenges in getting her to eat healthy fats. I hope in time she can open up to it as it will do wonders for her over-all health.

      I do my best to pull ingredients together that create flavors, textures, and nutrients… if you see a recipe that might work for her but you need some help reducing some of the fats, please let me know. I can try to help.

      Sending you and your daughter love and prayers. amie sue

    • amie-sue says:

      I just now see that I didn’t respond to your question. I know that it is years later but felt I should go ahead and leave a response in case others scroll through the comment section.

      To answer your question… like many foods, they can be raw or cooked. Coconut oil is one of those. You need to look for the term cold-pressed in order for it to be raw.

      Cold pressing is a method used to extract the milk or oil from the coconut and does not use heat. The less heat that is applied during the extraction process, the less harsh the processing method is on the oil. Cold-pressed Coconut Oil is considered raw, and all nutrients are retained in the oil.

      Avoid brands that say “Expeller pressed” as it is a process used to extract the oil from coconuts using high pressure and heat, usually used when making refined Coconut Oil. As this process is heat-based, this changes the chemical structure of the fatty acids found in Coconut Oil, stripping away most of the nutritional benefits, natural fatty acids, etc.

  6. Julia says:

    I meant to put Coconut Oil.

  7. Cherie says:

    Have you ever made these with carob powder instead of cacao? If so, what would be the right amount of carob powder to use? I know from experience that if too much is used, it has a somewhat bitter taste.
    (I try to stay away from all forms of chocolate.)

    • amie-sue says:

      Hello Cherie,

      No, I am sorry to report that I haven’t tested this recipe with carob. In the past, I never was fond of carob so I don’t use it. Hard to develop recipes if you don’t like an ingredient. :) You will have to experiment with whatever amount benefits your taste buds. Sorry that I don’t have an answer for you. Have a wonderful evening, amie sue

  8. patricia laudano says:

    Amie Sue
    I did substitute organic maple syrup for the stevia though.
    thanks once again!

    • amie-sue says:

      Well, that’s what I like to hear Patricia! hehe Thanks for coming back to comment on the results. It means a lot. Many blessings, amie sue

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