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Fudge pops & crunchy oats
Photo credit: Sylvie Li

Fudge pops & crunchy oats

Fudge pops & crunchy oats
Photo credit: Sylvie Li
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Unsweetened fudge-pops are now super popular at home. I keep the crunchy oats in the pantry to always be ready to make some when we have people over. I have to say my mommy conscience is super happy about giving these to my daughter instead of a sugar-filled cone.

  • Serves6 - 8
  • Prep time15 mins
  • Cook time12 mins
  • Timeout4 hours
  • FreezingFreezes well

Capsule vidéo


  • 1 cup of quick oats
  • 1/4 cup of unsweetened shredded coconuts
  • 2 tablespoons of honey
  • 2 tablespoons of coconut oil
  • 1/4 teaspoon of ground cinnamon
Fudge pops
  • 1 cup of vanilla greek yogurt
  • 2/3 cup of your preferred milk
  • 1/3 cup of cocoa powder
  • 1/4 cup of honey


  1. Preheat the oven to 350°F, and place the rack at the centre of it.
  2. Combine all the crunchies ingredients, then mix with your fingers. Add to a baking sheet, and bake in the oven for 12 minutes, making sure you stir it all half-way through. Remove from the oven, and let cool entirely.
  3. Blend the crunchy oats in a blender, which makes the powder, then set aside.
  4. Blend all the fudge ingredients until smooth and well-combined. Pour into your popsicle moulds, then freeze for 2 hours. Add the sticks, and freeze for another 2 hours.
  5. When ready to serve, take the pops out, and dip into the crunchy oats.

Tips & tricks

Can be frozen. Keeps for 6 months in the refrigerator.

Recipe published on August 19, 2018