Chai Fudge Pops

Chai Fudge Pops

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From: EatingWell Magazine, July/August 2016

Honey and cream cheese team up to give this chai-spiced frozen pop recipe a creamy consistency: think chocolate Fudgsicles gone wild.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1⅓ cups boiling water, divided
  • 1 chai tea bag
  • inch slices peeled fresh ginger
  • ⅓ cup coarsely chopped semisweet or bittersweet chocolate (1( ½) ounces) or ¼ cup chocolate chips
  • ¼ cup honey
  • 3 tablespoons unsweetened cocoa powder
  • 4 ounces slightly softened cream cheese, cut into chunks


  • Active

  • Ready In

  1. Combine 1 cup boiling water, tea bag and ginger and let steep for 5 to 10 minutes. (The longer the tea steeps, the stronger the chai flavor.)
  2. Meanwhile, combine the remaining ⅓ cup boiling water, chocolate, honey and cocoa in a food processor. Let stand 1 minute so the chocolate softens. Process until very smooth. Add cream cheese and process until incorporated, scraping down the sides once or twice. Discard the tea bag; add the tea to the chocolate mixture and pulse to combine.
  3. Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.
  • Make Ahead Tip: Freeze for up to 1 month.

Nutrition information

  • Serving size: one 3-oz. pop
  • Per serving: 147 calories; 9 g fat(5 g sat); 1 g fiber; 18 g carbohydrates; 2 g protein; 4 mcg folate; 21 mg cholesterol; 16 g sugars; 15 g added sugars; 254 IU vitamin A; 0 mg vitamin C; 27 mg calcium; 1 mg iron; 72 mg sodium; 101 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1½ fat

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