Heat coconut cream, almond milk, and cocao powder in medium sauce pan over medium low heat until hot.
Whisk in the baking chocolate until completely melted.
Remove from heat and add in the sweetener drops and vanilla extract. Add powdered sweetener if needed to taste.
Pour into popsicle molds and place in freezer for 30 minutes. Add popsicle sticks and continue to freeze until set. Remove from molds and allow to thaw slightly before serving as they will freeze very hard.
Allow the fudgesicles to freeze for about 30 minutes before placing the sticks it. This helps position the sticks in the right spot without them sinking to the bottom.It's best to allow the fudgesicles to thaw slightly before trying to remove them from the molds. You can dip them in warm water for a short time to speed things up.Each fudge pop has about 5g Net Carbs.