Chocolate Avocado Pudding Pops
Total Time
9 hours 5 mins
Prep Time
9 hours 5 mins
Rating
4.8 out of 5 stars
(11)
Ingredients
10 pops
- 2 medium ripe avocados
- ¼ cup chocolate chips, melted
- 3 tablespoons cacao powder
- 3 tablespoons maple syrup
- 3 tablespoons almond butter
- 1 teaspoon pure vanilla extract
- 2 cups Almond Breeze Almondmilk Vanilla
- ¼ teaspoon sea salt
- Optional topping: ½ cup chocolate chips + ½ teaspoon coconut oil
- Optional topping: crushed nuts such as almonds or pistachios
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Preparation
Step 1
Scoop the avocados into a blender along with the melted chocolate chips, cacao powder, maple syrup, almond butter, vanilla, almond milk, and sea salt. Blend until smooth.
Step 2
Pour into ice pop molds and freeze overnight, or for at least 9 hours.
Step 3
To remove the pops, let them sit at room temperature for a few minutes until the pops are loose enough to pull out.
Step 4
Optional topping: Melt the additional chocolate chips together with the coconut oil. Drizzle on the pops and sprinkle the crushed nuts on top.
Step 5
Alternatively, you can enjoy this as pudding in non-pop form. After you blend the mixture, scoop it into a bowl, or individual bowls, and chill in the fridge for at least 4 hours.
Step 6
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Chef's notes
If you have a really powerful blender (like a Vitamix), you do not need to melt the chocolate first.
