We are very excited about these Chocolate Pudding pops, and I already know that they will be on repeat the whole Summer. What an easy recipe, so creamy and chocolatey, and smooth. With that perfect snap when you bite into them, yum! I love the fact that you can control the amount of sugar or sweetener you use, making this a healthier choice and the perfect cold treat without the guilt trip. You could skip all the sugar and add only stevia, although I love how rice syrup adds a certain chewiness to the pops, just like it does to my gluten-free chocolate brownies. Syrup also prevents crystallization and keeps the chocolate pudding pop creamy. Next time I’ll be making creamy vanilla white chocolate pops, so stay tuned.
1/2 a bag of chocolate pudding mix (28 grs)
175 ml. milk (I used barista Oat milk)
75 gr creamy almond butter
30 ml. / 2 tbsp. Rice syrup or maple syrup
200 gr dark chocolate* see note below
15 ml. / 1 tbsp. Natural oil
A handful of mini chocolate chips
Ice cream molds
Combine the pudding mix with 75 ml of the milk in a jug and stir until everything is dissolved.
Bring the remaining 100 ml of milk to a simmer in a heavy bottomed saucepan. Once the milk has reached a simmer, lower the heat and add the pudding mixture to the saucepan, stirring constantly for about two minutes.
Remove from heat, add the almond butter and syrup and stir to dissolve and combine.
Let cool a little then fill ice cream molds halfway, divide some chocolate chips over the pudding and top with the remaining mixture. Insert the sticks and cover the molds.
Place in the freezer for at least 6-8 hours.
Melt the chocolate and oil in a microwave safe bowl, in the microwave at 30 second intervals until melted. Pour chocolate into a tall glass, so you can dip the whole chocolate pudding pop into the chocolate.
Remove the chocolate pudding pops from the freezer and take them out of the molds.
Dip each chocolate pudding pop into the melted chocolate and then hold in an upright position for 30 seconds until the chocolate sets. Place each pop on a parchment lined board or plate and put back in the freezer until ready to serve.
More yummy desserts?
- Strawberry Ice Cream Double Chocolate Chip Cookie Sandwiches (vegan)
- Chocolate Truffle Salted Caramel Pie
- Blueberry Swirl Cheesecake Ice cream
- Vegan Chocolate Mocha Pie
- Bounty Bars
*There will be chocolate left over, but you need the initial 200 grams so you can immerse the entire pop in one go. Leftover chocolate can be poured into a plastic container and kept in the refrigerator or freezer for another time.