Black Forest Fudge Pops

  • Prep Time: 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.


Ingredients:

Chocolate Cake:
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)

Instructions:

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.

Tips:

Depending on the size of the popsicle mold you may have some additional popsicle batter or pie crust.