Mini Cookie Dough Fudge Pops — Oh She Glows



by Angela (Oh She Glows) on May 25, 2018


Oh boy did I spend a lot of time getting this popsicle recipe just right. I’m picky about my popsicles (okay, really, I’m super picky about every recipe I share), and I’m SO happy with how these finally turned out—I have to say, eating dozens of fudge pops has really paid off…hah!

As much as I love making my kids healthy popsicles, for this recipe I set out to create a decadent fudge pop for adults and older kids. The other day I said to Nicole (OSG’s incredible recipe tester), “Why should little kids have all the fun?! She wholeheartedly agreed that us grown-ups need an indulgent popsicle recipe for ourselves, too! After testing these pops, Nicole wrote back and said, “Oh my, these are Amazing AF (As Fudge, ha!). Thank you a million times…I will be eating these all summer.” She cracks me up!

I started by creating a super-easy vegan cookie dough…let me tell you, this stuff is dangerously easy to whip up. Even if for some crazy reason you don’t make the fudge pops, these cookie dough chunks can be used a million different ways (like for topping banana soft serve or throwing into homemade blizzards).

I rolled the cookie dough between two pieces of parchment paper and cut the dough into chunks after freezing it. After that, I made a rich and creamy fudge base starring melted dark chocolate and coconut cream. DREAMY!! Then I simply alternated layering the base and cookie dough chunks in my popsicle molds (these are my all-time favourite mini molds!) and stuck them in the freezer. Just a few hours later, we were diving into decadent fudge pops studded with chunks of the most heavenly cookie dough. You won’t believe these delicious pops are dairy-free, I can promise you that!


Yield
22 mini fudge pops
Prep time
Cook time
0 Minutes
Chill time
2 1/2 to 3 hours

Ingredients:

For the cookie dough:
  • 1/4 cup (60 g) natural almond, sunflower, or peanut butter
  • 3 tablespoons (45 mL) pure maple syrup
  • 1 1/2 tablespoons (22.5 mL) virgin coconut oil, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 5 tablespoons (43 g) gluten-free oat flour
  • 5 tablespoons (30 g) almond flour
  • 1/8 teaspoon baking soda (for an authentic cookie dough flavour!)
  • 1/4 teaspoon fine sea salt
  • 1 1/2 tablespoons (17 g) mini vegan chocolate chips*
For the fudge pops:
  • 1 (100g) dark chocolate bar (70%)**
  • 1 (14-oz/398 mL) can full-fat coconut milk, chilled***
  • 3 tablespoons (45 mL) pure maple syrup
  • 1 tablespoon (6 g) unsweetened cocoa powder
  • 1 teaspoon (5 mL) pure vanilla extract
  • Pinch fine sea salt, to taste

Directions:

  1. For the cookie dough: In a medium bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla until smooth. Now stir the oat flour, almond flour, baking soda, salt, and chocolate chips into the wet mixture until combined.
  2. Place the dough between two large sheets of parchment paper and use a rolling pin to roll the dough into a 1/4- to 1/2-inch-thick rectangle. Using the parchment paper to grip, lift the cookie dough onto a large plate. Transfer the plate to the freezer and freeze for 15 to 30 minutes until the slab is solid.
  3. For the fudge pops: Break the chocolate bar into chunks and melt in a small pot over low heat. Once two-thirds of the chocolate has melted, remove it from the heat and stir until smooth.
  4. Scoop the solid coconut cream from the top of the can (you should have about one cup) and place it in a high-speed blender. Save the coconut water for another use, such as a smoothie.
  5. Add the melted chocolate, maple syrup, cocoa powder, vanilla and salt to the coconut cream. Blend on high until smooth. Pour the liquid into a small bowl.
  6. Remove frozen cookie dough slab from freezer. Using a pizza slicer, slice the slab into small square chunks (about 1/4-inch wide).
  7. Grab a narrow teaspoon and spoon 1/2 to 1 teaspoon fudge pop liquid into the bottom of each mold. Top with 2 to 3 frozen cookie dough chunks. Spoon more liquid into the molds and add a couple more chunks on top, making sure the liquid fills to just below the top of the mold. Insert the sticks into each respective mold.
  8. Freeze the molds for 2 1/2 to 3 hours, or until solid. Store leftovers in the freezer (either directly in the popsicle mold or in a freezer-safe zip bag) for up to 2 weeks (any longer and they tend to get icy).

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