Saturday, November 27, 2021
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Bringing Balance: Homemade Fudge Pops

From all of us at HRM Parent, we want to congratulate Wendy on the launch of her new cookbook, Real Food for Real Families. We are so thrilled that her super easy and always healty recipes will be used in home across the country! Way to go Wendy!


This summer, why not get into the habit of making your own popsicles? They are super easy, cheap, and healthier than the store-bought alternatives.

Commercial popsicles and other frozen treats often contain less-than-healthy ingredients like artificial colours, high-fructose corn syrup and artificial sweeteners.

Kids often donʼt have the same “thirst sensors” as adults and need to be encouraged to take in more liquids on hot summer days. Homemade popsicles can help keep them hydrated and cool!

For all of these reasons, it’s a great idea to make your own frozen treats.  All you need to get started is a popsicle mold or two (choose BPA-free plastic, I found mine at HomeSense but they are also easy to order on-line), or even just some small disposable cups and some popsicle sticks. Most smoothie recipes can be frozen into popsicles easily. Even 100% organic fruit juice frozen in molds is a better option than most commercial popsicles.

Here is a delicious, easy recipe to get you started. When the molds are empty, just whip up another batch and re-freeze.

Natural Fudge Pops
Oh holy creamy! These are divine.  I have to admit, I was a lover of fudgesicles as a child.  In fact, anything cold and chocolate was a hit with me.  But I’m not a big fan of what’s also in the commercial brand, in particular the high fructose corn syrup.  I wanted to come up with a natural alternative and I think I hit this one out of the park, but you be the judge!

– 2/3 c. pitted dates
– 2 c. coconut milk
– 2 bananas
– 4 tbsp dutch-processed cocoa
– 1 tbsp honey
– 1 tsp natural vanilla

To prepare:  In a food processor, finely chop the dates.  Then add the remaining ingredients and process until well-blended.  Pour into popsicle molds and freeze at least 4 hours, or until solid.  Makes about 6 large fudge pops.


Wendy McCallum, LLB, RHN, is passionate about providing busy parents with the tools & support they need to feed their families wholesome food, so everyone can play, learn, and feel better!  She is a mother of two terrific HRM kids, aged 8 & 9. For information and recipe ideas, visit her website.

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