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Chocolate

Chocolate Avocado Fudgesicles

June 9, 2021 by Alexandra Daum
Easy creamy fudgesicles, made with avocado, banana, and cocoa. These maple-sweetened chocolate popsicles make a great summer treat.
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Fudgesicles drizzled with dark chocolate, with ice cubes and pansies.

No coconut milk, no sugar, no oil! With a fruit base instead of cream, these 5 ingredient avocado popsicles are surprisingly fudgey and delicious but not too sweet.

I did test a coconut milk version but it was always a bit gritty after freezing – something about mixing with the chocolate – and also really like the idea of sneaking avocado into a popsicle. The idea was something very similar to this coconut milk chocolate ice cream, but it just didn’t work in popsicle form.

These might fly with kids, especially if your kids just go for anything chocolate (like chocolate beet muffins, which have a very sneaky vegetable and always work). We really like them and they are a great way to use avocados that are almost over-ripe.

Table of Contents hide
Ingredients
Step by Step
Recipe Notes
More Frozen Treats
Chocolate Avocado Fudgesicles

Ingredients

Avocado popsicle ingredients with labels.

Ingredient Notes and Substitutions

  • Avocados: make sure they’re fully ripe, or the popsicles will taste a bit green. If you don’t want any hint of banana, simply leave it out or add another half avocado (or a splash of oat milk). It is slightly noticeable here, more so when very ripe.
  • Banana: ripe, but not black. Usually I say the riper the better for extra sweetness, but too far and the pops will taste too much of banana (this is fine if you don’t mind).
  • Add-ins: try adding some peanut butter or another nut butter to the mix, or drizzling/dipping in melted chocolate, or mixing in some spices like cinnamon.

Step by Step

Chocolate avocado popsicles steps 1 to 4.

Step 1: add the avocado and banana to a food processor or blender.
Step 2: mix until very smooth, scraping down the sides if needed.
Step 3: add the remaining ingredients.
Step 4: blend again until smooth, tasting and sweetening if needed.

Chocolate popsicles steps 5 and 6.

Step 5: spoon the mixture into popsicle moulds.
Step 6: freeze until solid and serve.

Recipe Notes

A blender can be used instead of a food processor, or even an immersion blender. Just scrape down the sides of the container as needed – the texture is quite thick and pudding-like. Hypothetically you could also mash by hand, but it’d take a while.

If you don’t have popsicle moulds, you can freeze the mousse in a small loaf pan with sticks and then slice to serve, or in reusable muffin liners, or even small paper cups. Small spoons make a good substitution for wooden sticks.

Don’t mix up cocoa or cacao with drinking cocoa (check the ingredients, it shouldn’t have milk or sugar added).

More Frozen Treats

Creamy Lemon Blueberry Popsicles
Lemon Elderflower Popsicles
Dreamy Peanut Butter Banana Popsicles
Vegan Cookie Dough Ice Cream

If you make these Chocolate Avocado Popsicles or any other vegetarian chocolate recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.

Yield: 6

Chocolate Avocado Fudgesicles

Prep Time 5 minutes minutes
Freezing Time 2 hours hours
Total Time 2 hours hours 5 minutes minutes
5 from 2 votes

Ingredients

Metric – American
  • 2 large ripe avocados
  • 1 ripe banana
  • 50 grams cocoa powder
  • 3-4 tablespoons maple syrup to taste
  • 1 teaspoon vanilla powder OR 2 teaspoons extract

Instructions

  • Peel and de-stone the avocados and banana. Add to the bowl of a food processor fitted with the blade attachment.
    2 large ripe avocados, 1 ripe banana
  • Blend on high speed until very smooth and no visible lumps remain.
  • Add the cocoa powder, maple syrup, and vanilla. Blend again until fully incorporated.
    50 grams cocoa powder, 3-4 tablespoons maple syrup, 1 teaspoon vanilla powder
  • Sweeten to taste now, adding more maple syrup if you prefer.
  • Spoon the mixture into popsicle moulds, tapping the bases against your hand to fill evenly.
  • Add wooden sticks to the pops and freeze until solid, at least a couple of hours.
  • To remove, dip the moulds into a glass of warm water and the fudgesicles should pop right out. Drizzle with chocolate if desired and serve.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1 Calories: 199kcal Carbohydrates: 25g Protein: 3g Fat: 11g Saturated Fat: 1g Polyunsaturated Fat: 8g Sodium: 7mg Fiber: 7g Sugar: 11g

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Chocolate, Dessert, Desserts, Summer
Cuisine: American
Diet Gluten Free, Vegan, Vegetarian
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Occasionally Eggs

by Alexandra Daum

If you’re looking for approachable, seasonal vegetarian recipes, you’re in the right place! Occasionally Eggs is all about healthier plant based recipes that follow the seasons.

Find vegetarian staples, refined sugar free desserts, and hundreds of vegan recipes. All OE recipes are vegetarian, dairy free, and refined sugar free.

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