Ingredients:

  • 2 cups Greek Yogurt (2% or Full Fat), plain and unsweetened
  • 1/4 cup Milk (Dairy or Non-Dairy)
  • 1/4 cup Pure Maple Syrup (Grade A Dark)
  • 1 teaspoon Pure Vanilla Extract
  • 1/3 cup Unsweetened Cocoa Powder (Dutch Process preferred)
  • 1 teaspoon Instant Espresso Powder (optional)
  • 1/4 teaspoon Fine Sea Salt

Instructions:

  1. Combine Dry: In a large mixing bowl, thoroughly whisk together the cocoa powder, instant espresso powder (if using), and fine sea salt. Whisking the dry ingredients first prevents lumps when wet ingredients are added.
  2. Add Wet Ingredients: Pour in the Greek yogurt, maple syrup, vanilla extract, and milk.
  3. Mix Until Smooth: Using a whisk or hand mixer, combine all ingredients until the mixture is uniform, completely smooth, and silky. For the absolute smoothest texture, blend the mixture for 30–45 seconds.
  4. Taste Test: Taste the mixture and adjust the sweetness if necessary (add a touch more maple syrup if preferred).
  5. Fill Molds: Carefully pour or spoon the fudgesicle mixture into the popsicle molds, leaving about 1/4 inch (6mm) of headspace at the top of each mold.
  6. Insert Sticks: Affix the lids/handles, or if using a standard mold, cover the top with foil and insert the popsicle sticks through the foil guides.
  7. Deep Freeze: Transfer the molds to the freezer on a level surface. Freeze for a minimum of 4–6 hours, or ideally, overnight, ensuring they are completely solid before serving.
  8. Unmold and Serve: To release the fudgesicles easily, run the frozen molds under warm (not hot) water for 15–20 seconds. Serve immediately.