Homemade Vegan Fudgesicles

Summer has arrived with a vengeance in Southern California! It has not only been hot here, but humid as well. I took a side trip to San Diego earlier this week to visit family and my bff, Valerie:

That’s me on the right. We have been friends since 9th grade and she’s the one who originally opened my mind to veganism. It’s been such a cool thing to share it with her. It was even warm at the beach!

I remember eating all kinds of frozen desserts as a kid including my favorite, Magic Shell! Who knew that this frankenfood contained all kinds of scary ingredients including partially hydrogenated oils? Oh well.

Dr. Fuhrman has a recipe on his member center for Fudgesicles that inspired me to try them. I did two different versions and came up with this recipe to share. If you have kids or just want a sweet treat for yourself, I highly recommend these, they are creamy, sweet and decadent without any nasty ingredients. If you want an authentic experience, you’ll need some cute molds such as these:

You’ll just blend the ingredients and pour them into the molds (or, just use small cups with spoons) and freeze for a few hours:

Homemade Dairy-Free Fudgesicles from Carrie on Living | www.carrieonliving.com

The freezer does all the work to make these chocolatey, perfect-looking treats! Good luck not eating all of them yourself.

Homemade Vegan Fudgesicles
Recipe type: Dessert
Serves: 6
  • 2 frozen bananas
  • 1 to 1½ cups unsweetened soy milk or your favorite dairy-free milk
  • ½ cup raw, unsalted cashews
  • 2 heaping tablespoons raw cacao powder (you can substitute cocoa powder if needed)
  • 1 tablespoon flaxmeal (optional)
  • 6-8 pitted dates
  • splash of vanilla extract
  1. Combine all ingredients in a high-speed blender and whirl until smooth, adding additional soymilk if necessary.
  2. Taste the mixture and add more dates if not sweet enough.
  3. Pour into molds and freeze for several hours until frozen through.
  4. You may need to pour hot water over the molds to remove the fudgesicles.

Homemade Dairy-Free Fudgesicles from Carrie on Living | www.carrieonliving.com

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  1. says

    These look so good! Cashews are so good for desserts….and cheese…and well, lots of things!

    I love So Cal…and San Diego. Sounds like a good visit!

    • says

      Hi Lisa! Thanks for the comment. I have yet to try making (or eating!) cashew cheese but it sounds wonderful. Sometimes I can’t believe that a blender can transform nuts into a completely different texture, it’s really cool.

    • says

      Hey Wendy, are you a member of Dr. Fuhrman’s site? If so, what’s your member name so I can follow you there? And, yes, I looooove getting his recipes everyday, they’re so awesome!

  2. Ginny says

    Oh YUM! What a great idea! We had those little molds (my mom’s old school tupperware!) as kids and we’d freeze OJ; so good!

    Nice to see you had a clear and sunny day in SD – it’s been overcast for weeks up until now.

  3. Mary says

    I was curious as to what the sugar- calorie count was on these. I tried making them with my father (elderly diabetic person) They were a huge hit. (He was told to stay away from sugar but fruit was OK) He thought he was heading into a brutally boring diet without any of his favorite treats.Thank you.
    We made them in really small containers and had 36 little fudge cycles. He had to experiment further and we put in chopped fresh strawberries along with the chocolate and banana flavors. Similar to neapolitan ice cream.

  4. says

    Thank you so much for this recipe, using dates and fruit instead of sugar! Yay! I need to find those molds so I can make these pronto!


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