These super chocolate-y fudge pops are made from 3 simple ingredients: chocolate pudding, sugar, and almondmilk. They have the perfect consistency. An easy summer treat, and something the kids can help with!
Eric’s grandparents came to visit last weekend. Nana, who is 82, read a children’s Star Wars book to Charlotte and Truman. My kids are obsessed with Star Wars, but I’m pretty sure Nana doesn’t know much about it. She read to them while they interrupted her every 2 seconds to correct her heavy Minnesotan accent: “Chew-back-uh,” “Hand Solo,” and “Princess Lia.” Charlotte could not let it go. “Nana, it’s Princess Leah. Not Lia.” Every.single.time.
It was so funny listening to a Minnesotan Star Wars virgin. I literally had to leave the room to laugh in the kitchen, and Eric surreptitiously took a 6 minute video of the entire thing for posterity. This is definitely the same Nana who pronounces “chimichanga” as “Chickamunga,” in case you were wondering.
When Eric and I were in Seattle a few weeks ago, we went to this chocolate shop in Pike’s Place Market where they have “European” hot chocolate. Someone recommended it to us so we went specifically to try it out. We ordered our hot chocolate and I was sad that the only size it was sold in was a 4 ounce cup. I was thinking, man, I guess I’ll need to buy two. But Eric and I shared it and could barely finish. It was so rich, basically like drinking melted chocolate. If you visit Seattle, you have to try it.
Orrrr you could just make these Fudge Pops and eat them when they are kinda melty. That was my strategy. So much fudgy chocolate-y goodness! And perfect for summer since the thought of drinking hot chocolate right now makes me cringe. (Seattle was rainy and cold, so hot chocolate works there.)
(Apparently I’m the worst pudding-pourer in the world.)
This recipe uses Almondmilk, which means it’s totally dairy free. It’s so nice to have recipes like this on hand. I have a friend who just found out he is allergic to milk. So sad! But these days with almondmilk being everywhere, it’s just so much easier. Be aware though that if you have leftover pop mixture, it will not set up into pudding. You need to use real milk for instant pudding to set up. But if you have no problem pouring unset pudding over Oreos and eating it like cereal, then let’s be friends.
This would be a fun thing to make this weekend for Father’s Day if your kids want to surprise dad with something homemade. I mean you can’t really beat 3 ingredients, dump, and stir!
If you try out these pops, tag me on Instagram so I can see it! #TheFoodCharlatan.
3 Ingredient Fudge PopsMakes 10-12 pops adjust servings
- 1 (5.9 ounce) package instant chocolate pudding
- 1/4 cup sugar
- 3 and 1/2 cups COLD Almond Breeze Almondmilk
- In a large bowl or stand mixer, beat together all the ingredients for about 2 minutes. Be sure to scrape the sides and bottom of the bowl. (The mixture will thicken some but will not get as thick as regular instant pudding)
- Pour the mixture into pop molds.
- Freeze for about an hour, then push wooden sticks in (if your mold doesn't come with it's own sticks).
- Freeze for another 6-8 hours or until completely frozen.
- Eat outside, sitting on a porch swing, if possible.
by The Food Charlatan
Source: slightly adapted from Chocolate Cookery by Mable Hoffman
This post is sponsored by Blue Diamond Almond Breeze Almondmilk. Thanks for being awesome and supporting the brands that support The Food Charlatan!
More frozen treats!
Five-Minute Healthy Banana Ice Cream with Biscoff Swirls: << I forgot about this stuff!! So good!!
Krispie Ice Cream Squares: Oh man you guys. This stuff is SO good. (plus super easy)
More chocolate-y pops you will love!