- ½ cup water
- 3 tablespoons unflavored gelatin
- 2½ cups canned full-fat coconut milk (about 1½ [13½-ounce] cans)
- 4 pitted medjool dates
- ¼ cup unsweetened cocoa powder
Bring the water to a boil. Whisk the gelatin into the boiling water. Continue to stir until it is completely dissolved. Remove from the heat.
Place the coconut milk, dates, and cocoa powder in a blender. Blend for 3 minutes on high, or until the dates are completely liquefied. Pour the hot gelatin water into the coconut milk and blend for about 20 seconds to combine.
Pour the mixture into 8 Popsicle molds. Place in the freezer for 1 hour to firm slightly. After 1 hour, push a Popsicle stick into each mold and place back in the freezer to set overnight.
Place the bottom of the molds into warm water to loosen, and pull fudgesicles from the mold.
Either enjoy right away or store in a large plastic bag. To soften the fudgesicles before serving, let them sit out at room temperature for 3 to 5 minutes.