Black Forest Fudge Pops
- 30 min
- Cook Time: 10 min
- Total Time: 6 hrs (including time to freeze)
- Yield: 6 Popsicles
Made with chocolate cake, chocolate cherry popsicles and a crunchy outer chocolate shell topping, these Black Forest Fudge Pops will satisfy any sweet tooth on the warmest of days.
1 cup Simple Mills Chocolate Muffin & Cake Mix
2 Tablespoons palm shortening
1 teaspoon vanilla extract
2 Tablespoons water
Chocolate Cherry Popsicle:
1 can full-fat coconut milk
1 cup pitted fresh cherries or frozen
¼ cup cocoa powder
¼ cup maple syrup
1 tsp vanilla
Chocolate Shell and Toppings:
¼ cup coconut oil
¼ cup cocoa powder
2 tablespoons maple syrup
¼ cup shredded coconut (optional)
PREHEAT oven to 350F and line a baking sheet with parchment paper.
ADD the cake mix and palm shortening to a bowl and use a fork to mix and create a coarse meal.
ADD the rest of the ingredients and mix until everything is combined.
PLACE the crust on the parchment paper and spread the dough about ½ inch thick.
BAKE for 10 minutes and then cool to room temperature. Use your hands to crumble the cake in to small pieces,
ADD all the popsicle ingredients to a blender and puree until smooth.
FILL the popsicle mold halfway with the popsicle mixture and then top with about 1-2 tablespoons of chocolate cake. Fill with more batter until you are about ¾ full and add more chocolate cake crumbles
USE a knife or toothpick to mix the cake crumbles in to the batter some.
ADD the popsicle sticks and let freeze for 4-6 hours.
MELT the coconut oil in a small saucepan when popsicles are frozen and add the cocoa powder and maple syrup and whisk to combine.
LET COOL to room temperature.
POUR the chocolate shell in a small cup and then dip the popsicle in the chocolate shell and then quickly top with the shredded coconut.
EAT immediately or store in the freezer.
Depending on the size of the popsicle mold you may have some additional popsicle batter or pie crust.