Starting with a pudding base, these rich fudge pops shine with a chocolate-cherry combination that everyone is sure to love. You can buy molds for under $2 at the grocery store.
Chocolate Cherry Fudge Pops
2 cups nondairy milk*
1/3 cup agave nectar or maple syrup
1 teaspoon vanilla extract
2 tablespoons tapioca starch
2 tablespoons unsweetened cocoa powder
1 cup sweet cherries, pitted and finely chopped
Whisk the nondairy milk, agave nectar, and vanilla extract together in a medium saucepan. Add the cornstarch and cocoa powder; whisk until smooth. Bring to a boil on medium heat, then reduce to a simmer, whisking often, for 2 minutes, until thickened. Stir in the cherries. Let cool 10 minutes, then pour into the ice pop mold. Chill completely, at least overnight. To serve, run hot water on the side of the mold to loosen.
*For the nondairy milk, I used unsweetened coconut milk beverage in the carton. Almond milk is a great option, too.