Can you taste the tofu in these fudge pops?

No! Silken tofu has a very mild flavor, and the rich chocolate and vanilla flavors completely mask it. It primarily adds creaminess and structure to the pops.

Do I need to press the tofu first?

No. Since you're using silken tofu, there's no need to press it. Simply drain any excess liquid from the package and add the tofu directly to the blender.

Can I use a different sweetener?

Yes! Maple syrup or another liquid sweetener can be substituted for the agave, although the flavor and sweetness may vary slightly.

Why are my fudge pops icy?

Icy pops can result from too much liquid or from not blending the mixture thoroughly. Make sure your ingredients are measured accurately and blend until completely smooth and creamy.

Can I make these without popsicle molds?

Yes! Pour the mixture into small paper cups, freeze until partially firm, then insert popsicle sticks. Once completely frozen, simply peel away the paper cup.

Vegan Fudge Pops

Print Recipe

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Homemade, dairy-free fudge pops. Only 5 ingredients!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Freeze Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 10 Popsicles* 1x
Category: Frozen Dessert
Method: Freeze
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 1/2 cups nondairy chocolate chips

1 cup nondairy milk

12 ounces extra firm silken tofu*

1/2 cup nondairy yogurt, unflavored and unsweetened

1 tablespoon agave nectar

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Instructions

Melt: Add chocolate chips and nondairy milk to a large microwave-safe bowl. Place in the microwave and heat in 30 second increments, stirring after each until chocolate is completely melted and smooth.
Blend: Place silken tofu, nondairy yogurt, melted chocolate mixture and agave nectar into a high speed blender or food processor. Run machine until mixture is completely smooth, about 1 minute.
Freeze: Pour chocolate mix into a popsicle mold, filling each section all the way to the top. Cover, insert popsicle sticks and place in the freezer for 8 hours or overnight.
Un-mold: Once at least 8 hours have elapsed you are free to begin popping fudge pops out of the mold. Only remove pops from the mold as you serve them. You can drizzle with melted chocolate and sprinkle with toppings if desired.

Equipment

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Notes

*Fudge Pops will keep sealed in their molds in the freezer for up to 2 weeks.

*Silken tofu is a Japanese-Style tofu that has a softer consistency than regular tofu. It blends very easily and provides a nice, creamy consistency. You can typically find it in the Asian aisle at the grocery store. It is shelf stable. I promise you won't taste it!

*The number of Fudge Pops made by this recipe depends completely on the size of the mold you use. You may get a few more or a few less than what is written in the recipe.

Find it online: https://censoredbaker.com/vegan-fudge-pops/