It’s that time of the year to indulge in popsicles. These Sweet Potato Fudgesicles are one of our kids’ favorite cold treats. They are sweet and chocolaty, the perfect anytime indulgence for the hot summer months.

Most traditional popsicles are loaded with lots of added sugar, several artificial flavors, and dairy.  However, these tasty cold treats are full of natural whole plant-based ingredients and are naturally sweetened with Medjool Dates and baked Orange Sweet Potatoes.   It doesn’t get any better than that!  Chocolaty and sweet without added sugar or artificial flavors!

These popsicles come together very quickly with the use of a blender.  Silicone molds make them very easy to freeze without sticking to the surface of the mold.  These types of molds can be purchased on Amazon.

So the next time the taste for something cold, sweet, and chocolaty arises, look no further.  Whip up these delicious Sweet Potato Fudgesicles to satisfy your cold treat indulgence!

Watch “How To” Video


The perfect guilt-free anytime sweet chocolate fudgesicle indulgence for the hot summer months.
Prep Time 15 mins
Total Time 4 hrs 15 mins
Servings 7 Fudgesicles


  • 1 cup Baked Orange Sweet Potatoes (see recipe notes for baking sweet potatoes)
  • 1 1/4 cup Plant-Based Milk, Unsweetened (we used Soy)
  • 1/4 cup Raw Almond Butter
  • 4 oz Medjool Dates, pitted (about 10 large dates) or (use 1/2 Date Syrup)
  • 3 Tbsp Cacao Powder
  • 1/2 tsp Pure Vanilla Extract (or 1/4 tsp Vanilla Bean Powder)
  • 1/16 tsp Ground Cinnamon ( a pinch)


  • Add all of the ingredients to a high-speed blender and blend until smooth.
  • Evenly pour the mixture into desired silicone molds. Smooth over with butter knife or offset spatula. Insert popsicle sticks. Place molds into the freezer and allow them to freeze for 4-5 hours.
  • Remove fudgesicle from mold and indulge. Fudgesicles will last in freezer for up to 30 days.


Roasted Orange Sweet Potato:  Preheat the oven to 400F  Scrub and rinse the Sweet Potatoes with cold water.  Place the rinsed potatoes on a parchment-lined cookie sheet.  Trim each end of the sweet potato and discard the scraps.    Bake at 400F for 1 hour, then reduce the heat to 350F and cook for another 30 minutes until the potato is soft like Charmin tissue and syrup is oozing.  Remove from the oven and allow cooling.
Tried this recipe?Let us know how it was!

20 Comments Add yours

  1. Mary says:

    I have made these several times, and they are outstanding. I use white sweet potato instead of orange sweet potato because I think it makes the fudgicle taste better. I also made your cauli-nog last night, and that was outstanding as well.

    1. Faith Scott says:

      Hello Mary! You gotta love a plant-powered kitchen! The options are limitless! So glad you enjoyed the fudgicles and the Cauli-nog!

  2. B says:

    The Fudgesicles look awesome I’ll be making them this week.
    PS The kids look awesome also!

    1. Faith Scott says:

      Thank you Brenda for the kind compliment. Enjoy!

  3. Ina says:

    I have fixed these several times, love them. I fixed tiny ones cause I don’t have the mold like y’all use! Thanks for the recipe so I could print it!

    1. Faith Scott says:

      Hey Ina! So glad to hear that you love the Sweet Potato Fudgesicles! Plant-Powered desserts are so worth living for!

  4. Margie Hausman says:

    Chef AJ uses popsicle silicone and she puts the stick through the top. What are you using?

    By the way I was shocked to find you can use red grapes as a sweetener. Your hamburgers are the best. It smells tastes and looks good.

    This is the first time I’ve heard from you and I’ve been on your mailing list

    1. Faith Scott says:

      Hello Margie! The style of silicone mold is completely your preference. Amazon sells all different styles of silicone molds. Yes, red seedless grapes are amazing as sweeteners! So glad to hear that you enjoyed the Ultimate Beet Burgers, the seedless red grapes add the perfect sweetness. Please pardon having not received any blogs on a regular basis. I am an accountant by day. When COVID-19 hit earlier this year, I was overwhelmed with the tax season and juggling now the new title of homeschool mom of 3 kiddos. To protect our children from exposure to COVID, we’ve decided to homeschool them for this school year. School resumed for us this past Monday. I am striving to get used to the new norm and figure out a way to keep the blogs coming on a more consistent basis. Stay tuned I have so many tasty plant-powered blogs coming in the very near future. Your kind support is greatly appreciated!

      1. Diane Peacock says:

        What a delicious frozen treat Faith! Anyway, I wish you & Will the best for this school year of home schooling. Also I want to recommend our friend, Denise Smith & her daughter, Jennifer, FB group page on The Bridge to Home Schooling as this is a challenge for a lot of parents & grandparents for this new school year (to include us). Denise home schooled her daughter and her daughter is doing the same, many years of juggling a scrap booking business & teaching. Anyway, look forward to your recipe ideas & trying them out since they are kid friendly 🙂

        1. Faith Scott says:

          Hey Diane! Thank you for the FB page resource. I will definitely check it out. So glad you enjoyed the Sweet Potato Fudgesicles. We have much more plant-powered tasty dishes coming soon, so let’s stay connected.

  5. Lorraine Barnett says:

    I can’t wait to try these! I loved seeing you and your amazing family on Chef AJ’s YouTube series. You are so very generous with your time, helping others have the health that is within their reach (on their plate!) 😉 Thanks for all you do and God bless you and yours. Homeschooling is a tremendous blessing. I home schooled my daughter all the way through to college. I SHOULD have had her do college at home. Colleges are a far cry from what they were meant to be. But…enough of a rant! 😉 Thanks again to all of you!

    1. Faith Scott says:

      Hello Lorraine! Thank you so much for your kind compliments. Yes, homeschooling our three kids has been challenging, but they are worth it! Hope you enjoy the Sweet Potato Fudgesicles as much as we do. 🙂

  6. Donna says:

    Oh, goodness. Another recipe of yours that I’m making today, besides the Brussels sprouts slaw is fudgsicles. Thank you for your great recipes. “Smellivision” : caught that. That was funny.

    1. Faith Scott says:

      Hey Donna! Hope you enjoy both the fudgesicles and the slaw! “Smellivision”, I think I need to engineer that one! lol

  7. Kelly Klepfer says:

    Thank you for this recipe! It is delicious! I don’t always like nice cream because the banana can be too strong. These are very much fudgesicle like. My grandkids snarf them right up. The batch made more than I needed for my molds so I put it in the fridge and it’s a delicious chocolate pudding. I also don’t care for sweet potatoes so this is an easy way for me to get them in my diet.

    1. Faith Scott says:

      Hey Kelly! A win-win for both grandkids and grandmom! So glad to hear that your family enjoyed the fudgesicles!

  8. Heidi says:

    Can prunes be used in the place of dates as a sweetener in this recipe? Thanks!

    1. Faith Scott says:

      Hello Heidi! I am sure you can. The prunes may alter the taste a little, but will definitely add sweetness.

  9. Lynn lewis says:

    Ms. Faith,
    Can the red grapes be used in place of the dates an if so what is the measurements?
    Thanks much love you all prayers❣️

    1. Faith Scott says:

      Hey Lynn! I don’t believe red grapes will add enough sweetness to this recipe. If you do not want to use dates you could possibly try subbing the same amount in raisins. Hope this is a helpful tip. Have a super fantastic plant-powered day!

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