Black Bean Fudge Pops

Vegan Fudge Pops! These are naturally-sweetened, protein-packed chocolate fudge pops made with a secret ingredient… beans! This is the perfect icy cold treat for a hot day for kids and adults alike!

chocolate fudge pops on an old cookie sheet

My brother got married last week in a casual, lighthearted, and fun party for friends and family. There was an area for kids to tear around in, which made wrangling a 16-month-old that much easier, there were lawn games, a taco truck, and dancing dinosaurs. It was a great day.

My mother, ever the pragmatist, doesn’t believe in making a big fuss over a rehearsal dinner when there’s going to be a party the next day. So in our family rehearsal dinners are always laid back affairs, usually some manner of burgers on the grill, this time with a trio of lasagnas made well in advance, and dessert is always fudgsicles.

Banana, avocado, cocoa powder, beans, and dates in a food processor

I’ve had it in my head for a long time now that I could probably tweak my black bean brownie smoothie recipe (one of the most popular recipes on this blog, FYI) into pretty good vegan fudge pops, and darned if I wasn’t right.

I added an avocado for creaminess, bumped up the cocoa powder, and threw in a few extra dates. Plus banana, black beans, and almond milk all blended to silky smooth. A quick trip to the freezer in some spiffy popsicle molds and boom! Dairy-free, gluten-free, vegan, protein-packed, naturally-sweetened fudge pops.

Does it get any better?

Vegan fudge pops on a cookie sheet with an empty popsicle mold beside

Let’s be honest, if you are expecting these vegan fudge pops to taste exactly like legit fudgesicles you will be disappointed. These bad boys are sweetened with banana and dates, not refined sugars, so they’re not ridiculously sweet. The texture is a tad icier than a classic fudgesicle, but if you let ’em soften up a bit it’s pretty close.

Do they taste bean-ey? Not even a little bit. Avocado-ey? Nope. Banana-ey? Maybe a touch. But mostly they’re cool, creamy, chocolately goodness that you can feel virtuous about. And my toddler was totally enthusiastic about them which made me happy because it means he’s eating Beans! Bananas! Avocados!

five vegan fudge pops on an old cookie sheeet

Q: Do I need special equipment to make Vegan Fudge Pops?

A: You’ll need either a food processor or blender to create the purée, and you will indeed need some sort of popsicle mold. It doesn’t have to be anything fancy, even those dollar store popsicle molds will do ya just fine.

Hey Nutrition Lady, tell me more about beans! Folks, I’d be glad to!

Black beans are a good source of folate, dietary fiber, protein, phosphorus, iron, copper, magnesium, manganese, potassium and vitamin K. The protein-plus-fiber combination in black beans is one of the things that makes them special. A one cup serving contains 15g of fiber (over half of the daily recommended intake), and 15g of protein.

Much of the fiber is indigestible, which supports digestive health, particularly in the lower part of our digestive tract. The protein-fiber combination is also key in stabilizing blood sugar levels, as both protein and fiber move through our digestive systems at a moderate pace. Black beans are also rich in soluble fiber, which is helpful for lowering blood cholesterol levels and supporting cardiovascular health.

A man holding a chocolate fudge pop in front of a grey sweater

Three years ago: Chocolate Black Bean Brownie Smoothie
Five years ago: White Bean Tortilla with Piri Piri
Six years ago: Cherry Rye Muffins

Naturally sweetened, vegan, and protein-packed fudge pops with a not-so-secret ingredient //
5 from 2 votes

black bean fudge pops

Vegan, gluten-free, protein-packed chocolate fudge pops with a secret healthy ingredient: beans!
Course Dessert, vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 10 -12
Calories 73 kcal
Author Katie Trant


  • 1 large banana the riper the better
  • 1 large avocado very ripe, please!
  • 1 cup black beans well rinsed and drained
  • 4 medjool dates pitted
  • 4 Tablespoons cocoa powder
  • 1 teaspoon ground cinnamon
  • 2 cups almond milk or other milk of choice


  1. Place all ingredients into a blender or food processor and blend until completely smooth and creamy.
  2. Carefully pour into popsicle molds, place sticks half way down, and freeze until completely firm - preferably overnight.
  3. To release the fudge pops run the popsicle mold under hot water for a few seconds and wiggle to release.

Recipe Notes

-For sweeter fudge pops you can add a bit of maple syrup or other liquid sweetener.
-My popsicle mold makes 10 standard popsicles and I ended up with just a bit of the mixture leftover - just drink it down like a smoothie!
-Nutrition Facts are an estimate only!

Nutrition Facts
black bean fudge pops
Amount Per Serving
Calories 73 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 65mg3%
Potassium 207mg6%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 8g9%
Protein 2g4%
Vitamin A 25IU1%
Vitamin C 1.2mg1%
Calcium 75mg8%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

6 vegan fudge pops on a silver cookie sheet



  1. Maki says

    Super excited to try this recipe as I need to up my legume consumption!
    I’m thinking these would be a great post-workout snack 🙂

  2. Sustainable Cooks - Sarah says

    Yuuuuuuuuuuuuum! My oldest has evolving issues with dairy and does a great job of self-regulating his intake. But missing out on fudgey popsicles during the summer is a hard pass for a nine-year-old. These were the perfect substitution for hot weather treats.

    The avocado was genius to add. I would have never thought about that!

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