Chocolate Pudding Pops

When I served my friend Leah my dairy free chocolate pudding, she kept saying “oh, this would make such a good pudding pop.”  So I took her advice and created this recipe.  The results are creamy, decadent and addictive.  You would never know these chocolate pudding pops were dairy free!

Chocolate Pudding Pops

  • 2 cups raw cashews, soaked overnight
  • 1 cup water
  • 3/4 cup cocoa powder
  • 2/3 cup honey
  • 1/2 cup coconut oil
  1. In a Vitamix or high powered blender, combine all ingredients until completely smooth.
  2. Pour into 12 dixie cups or popsicle molds.  Place in freezer.
  3. After 1 hour, it should be firm enough to place a popsicle stick in each.
  4. Freeze overnight and serve.
  5. To remove from cups, run under warm water and pull off.

5 thoughts on “Chocolate Pudding Pops”

  • These are ABSOLUTELY amazing. Love them! It reminds me of this Italian ice cream shop that used to be close by. So creamy and just the right richness. I have a terrible blender that is probably as old as I am and it still worked great. I also melted chocolate and, when I was filling the cups, I added 3 or 4 layers of chocolate to each one – very thin layers! (Just dipped the end of a butter knife in the chocolate and then swirled it around the layer of pudding.) It added a great crunch! Next time I want to add a bit of toasted hazelnuts.

  • Do you soak the cashews in the 1 cup water and add both or different water, drain and then add the cashews and 1 cup water to the recipe.

    • I soak the cashews in completely different water (as much as needed to cover completely) then drain from that water and use fresh water as part of the recipe. Sorry for the confusion!

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