Go Back

So Good Fudge Pops with Avocado for Peak Creaminess and Chocolate Bliss

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 ripe avocados Hass preferred, about 1 1/2 cups flesh
  • 1/2 cup unsweetened cocoa powder Dutch-process for deeper flavor
  • 1/2 cup pure maple syrup or honey, to taste
  • 1 cup dairy or non-dairy milk oat, almond, or whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • Optional add-ins 2 tablespoons nut butter, 2 tablespoons mini chocolate chips, 1–2 teaspoons instant espresso powder, or a pinch of cinnamon

Method
 

  1. Halve, pit, and scoop the flesh into a high-speed blender. Make sure they're ripe—gently soft with no stringy brown bits.
  2. Toss in cocoa powder, maple syrup, milk, vanilla, and salt. If you're going mocha or cinnamon, add it now.
  3. Blitz on high 30–45 seconds, scraping down the sides. You want a pudding-smooth mixture with no green flecks. Taste and adjust sweetness.
  4. Pulse in mini chips or swirl in nut butter for texture. Don't over-blend—just a couple pulses is perfect.
  5. Use a spouted cup to fill your popsicle molds, leaving a little room at the top for expansion.
  6. Pop the sticks in after 30–45 minutes of partial freezing for a centered hold, or follow your mold's instructions.
  7. Chill for at least 4–6 hours , ideally overnight, until completely solid.
  8. Run warm water over the mold for 10–15 seconds, then gently pull. Don't wrench it like Excalibur.
  9. Enjoy now, or lay the pops on a parchment-lined sheet, freeze 30 minutes, then bag them to prevent sticking.