choc-fudge popsicles – perfect for the holidays

Choc-fudge popsicles – simple to make and perfect for the holidays!


  • 1¾ cups (430ml/14½ fl oz) coconut cream, at room temperature
  • 75g (2½ oz) dark (70% cocoa) chocolate, melted
  • 2 teaspoons vanilla extract
  • 6 soft fresh dates (120g/4¼ oz), pitted


Place the coconut cream, chocolate, vanilla and dates in a blender and blend until smooth.

Divide the mixture between 8 x ⅓-cup-capacity (80ml/2¾ fl oz) popsicle moulds. Insert popsicle sticks and freeze for 2 hours or until solid. Makes 8

cook’s note

The best way to remove the frozen popsicles is to place the moulds under warm (not hot) running water for a few seconds. Allow them to stand for another 30 seconds and they should release easily.

Photograph Con Poulos Recipes and styling Donna Hay


Extracted from Week Light by Donna Hay, RRP$45.00 available at all good bookstores and