Homemade Chocolate Pudding Pops
Summer has arrived in its full, golden glory here in Milwaukee, which means its residents—all recent survivors of a Wisconsin winter—are BUSY. We have outdoor patios to lounge on, flip flops to wear, city festivals to attend, and homemade chocolate pudding pops to eat.
Because summers here are preciously short, the city truly comes to life and residents, myself included, strive to maximize every single day. Last week, I attended the Milwaukee Downtown Night Market, an outdoor street festival with food trucks, local artists, and live music.
The longest line was at a homemade ice pop stand, and after enjoying my pop (worth the wait!), I realized that my own pop mold had been sitting sadly in our storeroom since last year. I resurrected it to make these chocolate pudding pops, and they were sweet reminder of why I love homemade ice pops so much. They’re easy, endlessly customizable, healthy, and absolutely delicious!
If you have been debating buying an ice pop mold, please do so no longer. For less than you would pay for two boxes of some storebought pops, you can make an endless supply of homemade pops that a) taste better and b) are made with real ingredients and better for you.
Last year, I got hooked on fruit and yogurt pops, but this summer so far has been all about the chocolate…and chocolate dipped in more chocolate. With sprinkles. Definitely sprinkles.
One of the best aspects of making your own fudge pops is that you control the ingredients. I wanted to keep my chocolate pudding pops on the healthy side, so I used Almond Breeze Chocolate Almondmilk, which tastes ultra rich and decadent, but is only 100 calories per serving. I’m working with Almond Breeze this year to develop a series of recipes, and these chocolate pudding pops might be my most deceptively, deliciously healthy creation yet.
To give the chocolate pudding pops their characteristic creamy fudge texture, instead of heavy cream, packaged pudding mix, or corn syrup, I used chia seeds, which are loaded with nutrients and fiber and have the delightful characteristic of plumping into a pudding-like consistency when soaked in liquid. The chia seeds, combined with the chocolate almondmilk, transformed into the perfect chocolate pudding base for my healthy pops.
While these chocolate pudding pops taste plenty sweet on their own, I couldn’t resist dunking them in a little extra chocolate—OK, a lot of extra chocolate—then showering them with a rainbow of sprinkles. Chopped nuts, crushed chocolate sandwich cookies, peanut butter cups, and freeze dried raspberries or strawberries would make tasty toppings too.
For those with dietary restrictions, these homemade pudding pops are naturally gluten free, dairy free, vegan, and sweetened with agave nectar, so all can partake. I see them as a sweet treat at your next outdoor gathering, a cool reward on a summer evening that you’ll feel great eating, and another outstanding reason to buy that ice pop mold you’ve been eyeing.
Take it from we summer-loving souls up north: the season goes quickly, so take as many bites (and licks) as you can before it ends!
Tools I used to make this recipe:
Homemade Chocolate Pudding Pops
Rich and creamy homemade chocolate pudding pops made with chocolate almond milk, chia seeds, and agave. EASY, healthy, and kids love them!
Yield: 6 pops
Prep Time: 10 minutes
Total Time: 10 hours or more (includes freezing time)
FOR THE POPS:
- 2 1/2 cups Almond Breeze Chocolate Almondmilk
- 6 tablespoons unsweetened cocoa powder
- 3 tablespoons light agave nectar
- 1/2 teaspoon kosher salt
- 5 tablespoons chia seeds
FOR THE CHOCOLATE SHELL (optional):
- 6 ounces semi sweet chocolate (dairy free if needed)
- 2 tablespoons coconut oil
- Assorted garnishes: Sprinkles, freeze dried raspberries, roasted chopped almonds, extra chopped dark chocolate, chopped chocolate sandwich cookies, chopped peanut butter cups
- In a medium saucepan, combine the chocolate almondmilk, cocoa powder, agave, and salt. Heat over medium low, whisking continually, until the cocoa dissolves, 1 to 2 minutes. Pour the mixture into a medium bowl, then whisk in the chia seeds. Let cool to room temperature.
- Cover the bowl with plastic and refrigerate the mixture until the mixture is completely chilled and the chia seeds are plumped, about 2 hours more, whisking once halfway through and breaking up any clumps. (You can also let the mixture sit overnight). Once chilled, divide evenly between 6, 8-ounce or larger ice pop molds (you can also pour into a smaller mold—you will just have more than 6). Freeze pops until completely solid, at least 8 hours or overnight. Let sit at room temperature a few minutes before unmolding. If the pops stick to the mold, run the plastic ends of the mold under warm water for a few seconds, until they loosen.
- To make the chocolate dip, melt the semi sweet chocolate and coconut oil together. Drizzle over the pops or dip the pops directly into the chocolate. While the chocolate is still wet, sprinkle with any desired toppings (or place toppings on a plate or in a bowl and “dunk” the pops into them). Place in a plastic bag or on top of a parchment lined plate or baking sheet and return to freezer for a few minutes to set the chocolate if needed. Enjoy!
Serving Size: 1 pop (without chocolate dip or toppings)
- Amount Per Serving:
- Calories: 130
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 156mg
- Carbohydrates: 23g
- Fiber: 7g
- Sugar: 16g
- Protein: 4g
If you like these Chocolate Pudding Pops, don’t miss this recipe for Berry Yogurt Pops!
I am sharing this post in partnership with Almond Breeze. As always, all opinions are my own, and thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you! This post formerly contained a giveaway, which has now ended. One (1) winner was selected. Winner must be 18 years or older and a U.S. resident.