Serves: 6

Vegan Chocolate Popsicles 1

  • 1 pack Violife Original Flavour Creamy
  • 7 Medjool dates, pitted
  • 65g cocoa powder, unsweetened
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil
  • 180ml lukewarm water
  • 40g raw unsalted cashews
  • 1 pinch salt (omit if cashews are already salted)
  • 1 tbsp vegan chocolate chips, optional

For Chocolate Coating (optional):

  • dark chocolate chips
  • coconut oil
  •  rose petals


  1. In a food processor, combine all dry ingredients, except for chocolate chips if using.
  2. Whisk Violife creamy in a bowl and add processed ingredients, mixing until creamy and smooth.
  3. Add in the chocolate chips.
  4. Grease the mold with coconut oil and pour the chocolate fudge mixture.
  5. Freeze for at least 24 hours.

To make the chocolate coating

  1. Melt a handful of dark chocolate chips along with a tiny amount of coconut oil.
  2. Line a baking sheet with parchment paper. Remove the popsicles from the freezer and drizzle with chocolate to serve. Sprinkle with rose petals if you wish.

Recipe and Images Courtesy of Violife

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