spicy chocolate fudgesicles

With 4th of July only days away, it’s time for a no-bake treat that will satisfy even the most serious chocoholic. Made with creamy coconut milk and sweetened with honey, these non-dairy fudgesicles belong in summer rotation. Warming cinnamon and smoky chipotle chili powder add a little kick and chocolate shell gives each pop a rich finish. Dig in and enjoy!

Spicy Chocolate Fudgesicles | Tutti Dolci

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Spicy Chocolate Fudgesicles

  • Yield: 8 fudgesicles


  • 1 can (13.5 oz) full fat coconut milk
  • 1/2 cup honey
  • 1/3 cup unsweetened cocoa
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/8 tsp chipotle chili powder
  • 1/8 tsp salt

Chocolate Shell

  • 1 cup semisweet chocolate chips
  • 2 Tbsp coconut oil


  1. For the fudgesicles, combine coconut milk, honey, cocoa, vanilla, cinnamon, chipotle chili powder, and salt in a blender or food processor; process until smooth. Fill popsicle molds with mixture, leaving a 1/2-inch of space at the top of each mold. Freeze for about an hour, then insert popsicle sticks and freeze overnight. To unmold, let fudgesicles stand at room temperature for 5 minutes. Carefully remove from molds and place on a parchment lined baking sheet; freeze for 2 hours.
  2. For the chocolate shell, combine chocolate chips and coconut oil in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Let cool to room temperature.
  3. Dip fudgesicles in magic shell and place on baking sheet. Freeze for 20 minutes, then serve.


Store extra magic shell covered at room temperature up to a month; warm briefly before serving.


  • Calories: 280


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  1. Great post on these spicy fudgesicles and timely for a holiday treat at the end of the weekend! Beautiful feature image, Laura!!