Chocolate Covered Fudgesicles (Sugar free, Gluten Free, Dairy Free, Nut Free, Vegan)

If you’ve been reading this blog for a while, you likely know a few things about me already:  I adore my Girls (and you’re not too shabby, either, HH);  I abhor winter and all its accoutrements (and–*sob*–it is just around the corner!);  though it’s been many years, I still harbor resentment toward Rocker Guy (he of the black leather pants); I’m a proud Canadian (who dreams of visiting Australia and being on The Ellen Show); and I love chocolate.

Let me elaborate on that last one a bit: I like vanilla. I really enjoy mint. And I even sometimes crave coconut.

But I love chocolate.

In fact, I’m even a little afraid to do a search on the word “chocolate” on this blog–it most likely features in all of my posts, somewhere or other. Well, maybe not the dog ones.  Dogs aren’t allowed to eat chocolate.  But wait, since I just told you they’re not allowed to eat chocolate, I guess that counts as mentioning chocolate,  doesn’t it? And by mentioning chocolate, that qualifies as being featured on this blog post, too, doesn’t it? Even though, of course, those particular posts wouldn’t necessarily mean that I was cooking with chocolate, no; but the mere mention– (“Zip it, Mum.  We get it: you like chocolate.  Now, forget about that canine poison and give us some of this carob fudge instead, would you please?”)

Ahem.  Well, I do realize I get pretty worked up about chocolate.  My favorite all-time food (and I still imagine this to be the case, even though I haven’t had any in over a decade) is milk chocolate.  Next up is anything chocolate-flavored, such as buttercream frosting, cake, cupcakes, cookies, etc. The only chocolate-based food I wasn’t too fond of, until recently, was chocolate ice cream.

Not fond of chocolate ice cream??  Are you mad, woman? (The answer to that question may indeed be, “yes,” but it has nothing to do with the ice cream.).

Leaving my mental state aside, I wasn’t even a fan of ice cream at all until I started the ACD.  It’s amazing how having to cut out most grains will shift your dessert allegiance from cake and cookies to pudding, fruit-based treats, fudge, and ice cream.  No matter; ACD-friendly, gluten free, sugar free, vegan ice cream is the Bomb!

And since I seem to be on an ice cream roll these days after perfecting that Caramel Ice Cream I posted about last week, I decided to go a step further and attempt an ACD-friendly chocolate ice cream.

Really, today’s recipe is just chocolate ice cream on a stick. Very firm chocolate ice cream, but chocolate ice cream nonetheless.  I first learned to love fudgsicles (and, by extension, chocolate ice cream) in my twenties when I was in my “Weight Watchers” phase (technically, “Weight Watchers for the Fifth Time” phase).  Along with my Weight Watchers Mousse for dinner, I  remember being thrilled to discover diet Fudgesicles–“with only 60 calories each!”  On nights when I really craved something sweet and chocolatey, I’d crack open the box of the frozen treats and savor one (okay–so, five).

I have no idea how many calories these babies provide–I stopped counting calories years ago–but I can tell you, I liked them a whole lot more than the diet Fudgesicles of yore.  Dipped in chocolate, they make a fantastically decadent-tasting treat.  The HH raved over the combination of bittersweet chocolate coating and thick, creamy, pillowy chocolate interior. In creating these, I also discovered that I much prefer the raw cacao powder (versus unsweetened cocoa powder) in the base here, as its slightly fruity undertones–along with both pear and avocado–results in one of the richest ice cream bases you’ve ever encountered, yet one that maintains its creaminess even when solid. (I’m limiting my consumption to one at a time these days, however.)

Of course,  if you prefer to enjoy the mixture as regular ice cream, simply freeze the base in smaller portions and then use my “no ice cream maker required” method for almost-instant chocolate gratification.   Or, instead of freezing, just pour the freshly mixed base into your regular ice cream maker, following manufacturer’s directions. The same chocolate coating can be drizzled on top for a wonderful “instant chocolate shell.”

However you serve these up, they offer an unmitigated hit of chocolate. Which is exactly what I’d like. . . pretty much any time at all.

[And don’t forget: if you’re a (proud) Canadian, there’s still time to enter to win a free sample of Nutra-Vege Omega 3 oil! Click here to read my review and enter the giveaway!]

I’m linking this recipe to Whole Health Weekend, Allergy Friendly Fridays, Slightly Indulgent Tuesdays, the Tropical Traditions giveaway at Cara’s Cravings  and my Wellness Weekend events.

Last Year at this Time: Corn Soup with Smoky Garnish (ACD Stage 2 and beyond)

Two Years Ago: Grain-Free Coconut Flour Biscuits (ACD All Stages)

Three Years Ago: Sweet Potato and Ginger Salad (gluten free: ACD Stage 2 and beyond)

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[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]



  1. Mmmm – these sound amazing! I am so missing my coconut sugar. Maybe I’ll call the store today and see if they FINALLY have it back in stock. That store usually has ripe avocados, too. Hmmm….

  2. I grew up with a chocoholic grandfather and dad – wonder if it is in your genes too – though I find that as I have grown older my allegiance has shifted from milk to dark chocolate.

    I love the sound of this as it is icecream with no ice cream machine or churning. One for summer!

    • Hmm, never occurred to me it might be genetic! Well, then, since I have no control. . . may as well eat (more) chocolate! 😀 And yes, they are certainly easier than ice cream. 🙂

  3. Yup, I remember those WW fudge pops a little too well. Ironically, I had one the other day while visiting my parents who still believe those things are good for you (is it too late to educate the “older” generation?!). It was kind of gross. Ok, it was really gross. I couldn’t even finish it. I’ve learned to really dislike real, processed sugar and it’s stickiness. Not to mention that all the nasty “natural” products in the ingredient list made me ill. I can’t wait to try your truly natural version. I’ll be sure to make some for my dear old dad so he can taste what a fudge pop should taste like!

    Thanks for posting!

    • Thanks, Stephanie! I’m sure I wouldn’t be able to eat those other ones now, either. Amazing how our taste buds change, isn’t it? (In a good way!). 😀

  4. Just curious – what popsicle molds do you use & where did you get them? I’ve been looking around for BPA free versions & mainly finding only expensive stainless steel (which is tempting, but not immediately in the budget). Thx & PS: love your blog!

    • Hi Abby,
      Thanks so much for your comment, and for reading! 😀

      I got my molds at Loblaws here in the Toronto area. I must admit my motivation was connected more to the fact that their sticks had cute little tropical shapes (palm tree, coconut, etc) than the fact that they were/are BPA-free–which I am fairly certain they are not. Since I eat pops a total of 6 or fewer times a year, I was not too concerned (I am a bad girl). . . but now you have me intrigued about those stainless steel ones! If I were really worried, I’d use old jam jars or other small jars (like the ones capers come in) as long as the mouth was wider than the bottom (or else you’d never get your pops out of there). 😉

    • Marg Haffner says

      In the Regal summer catalog (Ends Aug 31) they have some popsicle molds which are BPA free. (I emailed them and asked, since the catalog doesn’t say) They use wooden sticks and are priced at $19.99. No, I don’t sell Regal 🙂 Just saw them in the catalog.

      • Wow, I guess those non-disposable, non-plastic ones really are pricey! Though I suppose if they last forever, that’s not too bad. 🙂

  5. I am dying for one of these!

  6. I have fond memories of Fudgesicles! I used to eat one every weekend morning while reading Archie comics 🙂

    I was curious so I calcuated the nutritional info via to get an estimate:

    For 12 fudgesicles:
    without coating = 159 cals each
    with coating = 289 cals each

    Their recipe analyzer doesn’t recognize a few of the specialty ingredients so I entered the following:

    “sugar” in place of coconut sugar
    “honey” in place of coconut nectar
    “unsweetened applesauce” in place of pear puree.

    And I used “unsweetened soy milk” in the calculation.

    • Thanks so much for doing this! I’d say 159 calories for a healthy treat is pretty darned good. 😀 Your subs look pretty good to me, though I’m guessing that coconut nectar has fewer calories than honey, and coconut sugar may be fewer than regular sugar, too. And these are fairly substantial fudgesicles, btw! 🙂

  7. yay.. the fudgcicles are here.:) thanks for posting it Ricki! Pear and avocado! i think i have both, will probably use jaggery or something for the coconut sugar. gotta buy some good popsicle molds. lets see.. weekend note to hubbs.. I make fudgsicles u make food!
    Have a fun day!

    • I’ve read that jaggery is essentially the same as coconut sugar (though jaggery sometimes contains actual sugar?). And your split with hubs sounds like a good division of labor to me! 🙂

  8. Oh my gosh, yum!

  9. I’m really bummed I late the last avocado today AND that I don’t have any pears. Guess I’ll be making my third trip to the grocery store in 5 days tomorrow. 😉 These look absolutely incredibly, Ricki, and I LOVE all the ingredients. You’ve really, really outdone yourself this time, dear! 🙂 And as we were saying on Twitter, I think tons of people would eat five of those WW Fudgesicles at a time because they just didn’t satisfy with the fake ingredients. And look at the breakdown on these babies thanks to Heather J. … that’s great!


    • Thanks, Shirley! As a chocoholic who had no trouble downing 5 of the “diet” ones, I can tell you that a single one of these honestly, truly did satisfy me (and even filled me up!). That’s what real food will do for ya! 😀

  10. Mmmmmmmm. Another wonderful chocolate recipe. I’m totally sold.

  11. These looks MAHVELOUS!!! The shell reminds me of DQ’s dipped ice cream – where they dip the ice cream right into the chocolate and it hardens immediately. Oh, I miss those! But this would be an excellent and perfect replacement!!!

    • Ellen, that was EXACTLY the chocolate I was trying to reproduce here–and for some bizarre reason, it even sort of has the same flavor!! I had thought about dipping the fudgesicles in the same way, but that would have required a really big vat of chocolate (not that there’s anything wrong with that. . . ). 😉

  12. Ricki – These look fantastic! I just had a bit of the caramel ice cream tonight, in a tiny cone! So good! Thanks for this, they will be on my to make list!

    (As an aside, I had the heavenly breakfast hash, from the Sweet Victory detox, this morning again. Made a giant new batch to eat with my eggs!! SOOOO GOOD!)

  13. Well, I still like you even though you’re not a winter person. I’m a snow girl through and through. Winter is my favorite season (seriously). And although I’m enjoying this nice Colorado summer, I’ll be praying for snow in another month or so.

    However, we’re on the same wavelength with chocolate and these little treats of yours look heavenly!

    I’m interested in your Nutra-Vege Omega 3 oil, but alas, I’m not Canadian. I can sing the Canadian National Anthem though. I grew up watching hockey. =)

    Fun post!


    • Melissa, you are too funny! Actually, I’m from Montreal originally, so everyone is shocked to learn how much I hate winter (it’s just not “done” in Quebec!). 😉 And I do apologize about the Nutra-Vege. . . I have to go with the company’s wishes. I think they were worried about sending glass through the mail. But hopefully they’ll arrive in the US soon if they’re not there yet. And my next giveaway will definitely be cross-continent! 😀

  14. Ricki,

    Coconut nectar? Wow, I have never heard of that! I will check into it. So, are you using it instead of agave nectar? This this chocolate treat sounds amazing! I wonder if it would be good with carob powder (as I’m still on ACD diet)?

    • Hi Jeanie,
      I do sometimes use it instead of agave nectar, as it’s lower glycemic than agave. But you could easily use agave instead. If you like the taste of carob, it should be great with it, too! The diet I’ve been following (Whole Approach) does say that cacao is all right in later stages, so I went for it. 🙂

  15. It’s a little misleading to say it’s sugar free when it has coconut sugar. As a diabetic it’s discouraging, please be more frank and upfront.

    • Hi Darlene,
      Thanks for your comment, and for reading my blog. I sometimes forget that new readers haven’t seen my “sugar free” comments before–I always use “sugar free” to mean “refined-sugar free,” as do most people.

      However, as far as I’ve read, coconut sugar is acceptable for diabetics (and those on other low glycemic diets, like the ACD, of course–which is why I use it). Here’s one example, for instance.

      Are you not allowed coconut sugar as a diabetic? That would surprise me (I’ve seen diabetic recipes with maple syrup or honey, for instance, which always give me pause).

  16. Although I actually really love winter here in the Southwest, I know it is because our winters are quite mild compared to you. I do however COMPLETELY agree with pure chocolate love!! What a brilliant idea for these pops! My kids will get a kick out of making these with me!! Great recipe, Ricki!! 😉

    • Kim, I’m sure winters are milder there. . . but even if they were milder here, I’d still hate ’em! Nothing below freezing, thank you very much. 😉 Would love to know how these went over with kids!

  17. I agree with you about the raw cacao powder. Since I started using it over a year ago, I refuse to use regular cocoa powder. So much more nutritious, too! I know I’m get the iron my body needs when I have something with the raw cacao powder. I love the raw nibs, too. Great for snacking on!

    • I know, it’s amazing to me how it can be both “the same” and also so different! It’s definitely chocolate. . . just, er, nicer. 😉 And yes, much more nutritious. I guess cacao is considered a “superfood” for a reason! 🙂

  18. I just got some coconut sugar delivered by the UPS guy. Now, I have the perfect recipe to give it a try. I am a comfirmed chocoholic and have been since birth, I think. Thanks for sharing this recipe!

  19. oh wow. what fun! perfect for this time of year.

  20. You. Are. My. New. Best. Friend. Can’t wait to try these!

    Can I ask where you got the popsicle container? I can never find one when I’m actually looking.

  21. These look so tempting!

  22. My hubby and I were just talking about the old school version of these!!
    These, homemade vegan versions look SO much better!

  23. Ricki these look so good! I love the pic of the inside. Holy moly, yes please! Might have to treat my kiddies to these.

  24. Wow, these look so refreshing and delicious! I love that you used avocado in this recipe.

  25. Oh, my goodness, Ricki you are a genius!

  26. This looks so delicious!

    Thank you for your submission on Nourishing Treasure’s Whole Health Weekend Link-Up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  27. I think I need to get my hands on some of that raw cacao powder for a little change of pace. Thanks for sharing this in my coconut oil link up!

  28. Omgg ahhhhh. I’m on the diet aswell and I visit your blog to help me get through knowing I can have all this in acouple months 😀 yummmmm thank u xooxox

    • Prinza,
      Thanks so much for your comment, and for reading! Glad the recipes are helping. 🙂 If you go back to March, 2009 and start there, there are lots of recipes for Stage 1, as that’s when I followed that stage of the diet. I’ve introduced tags for the various stages but it’s taking me a while to work through old posts and re-tag them. 🙂

  29. OOo these sound so good! I love how they’re made with coconut milk, pear puree and avocado! I really need to get some popsicle molds.

  30. Carol Ann says

    Theese look great, I will be trying them! You can get Tovolo BPA Free popsicle molds on for $11.00, got the tip about the Tovolo molds from Recipes to nourish.blogspot. Now I’m going over to Amazon UK to see if I can get them over here.

  31. That settles it, I think my husband found his chocolate-loving (Canadian) twin! 🙂

    I just showed him the picture and he squealed and looked at me like, “You’re making these, right.”

    But you see, I just made him some chocolate covered strawberry bonbons yesterday (so he will have to wait a while for more real chocolate). His eczema is flaring up, so I do carob mostly (and he’s fine with that – eczema is no fun and chocolate is a trigger for him). I do have a carob fudgesicle recipe on my blog that would work well and I love your chocolate shell. Wish I found this recipe yesterday afternoon, as I butchered some pretty vegan strawberry ice cream into something like a bonbon. They still tasted fine, but not as pretty as I would have liked. 🙂

    Picture here:

    Have a great rest of your weekend, Ricki. Your recipes are always inspiring and I love reading your posts. They always make me smile. 🙂

    Be Well,

    • Thanks so much, Amber! Any chocolate-loving guy is a friend of mine. 😉 I’m actually going to try the goji chocolates with carob, too, since I think I’ve been OD-ing a little on chocolate. Now I’m off to see your bonbons! 🙂

  32. Howdy! I’m at work browsing your blog from my new iphone!
    Just wanted to say I love reading your blog and look forward to
    all your posts! Carry on the great work!

  33. This recipe says sugar free but both coconut nectar and agave nectar are sugars. I find the title misleading for people who are not informed about the different types of sugars 🙁

    • Hi Vivica, I know that both coconut nectar and agave contain sugars. Most of the time when recipes use natural sweeteners, “sugar free” is used to denote “no cane sugar.” If you truly wanted something “sugar-free,” the only foods you could include are animal proteins, as everything else–vegetables, legumes, nuts, seeds, fruits, grains–all contain sugars of one kind or another. In the past year or so, I’ve taken to labeling my recipes as “refined sugar-free” instead for clarity, but since this is an older recipe, I haven’t gotten to that point yet. Sorry if you felt it was misleading! All my candida recipes are also labeled by stage, and this one is Stage 3–ie, only after someone has reintroduced coconut sugar, coconut nectar and agave. Hope that clarifies! 🙂

  34. oooh, I want these Right Now! I pinned to make just as soon as we are back home from vacation, yay!

  35. I have never made fudgsicles before, but you’ve now inspired me with your great recipe. I love that it’s vegan. Looks wonderful!

  36. i just found they sound amazing. but i cannot tolerate stevia. at all. can you recommend any substitutions? thank you.

    • Marci, you could use whatever sweetener you like–I’d go for a combination of liquid and dry so that the texture isn’t changed too much. But stevia is great if you know how to use it/which brands to use! And just so happens I’ve got a “learn to love stevia” challenge coming up if you want to sign up: 😀


  1. […] diet, I learned to love desserts that were decidedly not baked goods, from pudding, to fudge to ice creams,and more; and halvah definitely falls within this more recent “dessert” […]

  2. […] Desserts and Dogs has a recipe for Chocolate Covered Fudgesicles. If I’m going to get into adding new flavours, how about Chocolate Covered Raspberry […]

  3. […] Fruit purées Although the ACD prohibits the most common fruit purée, banana, I do make use of other fruits to add sweetness and binding power to my baked goods and sweets.  Pear purée is a wonderful addition since it adds very little flavor to the final product; similarly, unsweetened applesauce works as well.  If you are okay with dried fruits, dates and prunes both offer a great means of sweetening and binding your desserts (and dates have the highest natural sugar content of any fruit). I loved the use of pear in these fudgesicles. […]

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