Chocolate Avocado Fudgesicles

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.

Ingredients

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

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.

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

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by Alexandra Daum

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