Looking for a cool, healthy treat this summer? These Chocolate Avocado Pudding Pops could cool down even the hottest Summer day! They’re made with delicious fat-filled avocados and if made as directed, they’re also low-carb. Perfect for those keto days, like my life right now.
If you haven’t tried my creamy avocado pudding, here’s your chance. I took that recipe and froze it to see how it would work and Voila!, these are amazing! To add another layer of flavor and texture, I whipped up a quick peanut butter hard shell coating to dip them in and of course, you can’t ever have too much chocolate so I melted a chocolate bar and drizzled that on top. Add some chopped peanuts and this refreshing treat was over the top.
If you’re afraid of the whole avocado as a dessert thing, don’t fear. Once frozen, these taste a little more like chocolate banana than they do anything else. I’m pretty sure you won’t even hint at avocado flavor since there’s a fair amount of cocoa in the recipe and it’s topped with crunchy goodness.
Feel free to make these ahead of time, including the dipping and drizzling and serve them off of a tray, instead of directly from the popsicle mold. It does take a bit of time to dip them all and refreeze them.
A couple notes:
• Use a quality popsicle mold. The first, cheap plastic one I used didn’t allow me to pull the pops out cleanly. I upgraded to this one and they came out perfectly.
• This is a great way to use up avocados that are a little past their prime.
• You can easily make this recipe dairy-free by using an alternative milk such as coconut or almond milk.
• Topping suggestions are in the recipe, including how to make the peanut butter hard shell. Just make sure it’s room temperature before dipping the pops or they will melt!
• These will keep in the freezer, wrapped, for about two weeks.
- 2 avocados
- 5 Tbls. cocoa
- ¼ cup low-carb sweetener (or equivalent amount of honey or sugar to taste, if not eating low-carb)
- 6 Tbls. heavy cream (or milk alternative if dairy-free)
- 1 tsp. vanilla
- Blend all in a food processor or blender until smooth.
- Fill popsicle molds and insert popsicle sticks.
- Freeze for at least 24 hours.
- Remove from molds by dipping the bottom of the mold in hot water for about 5 seconds. Popsicles should slide out with a little pressure.
- -
- TOPPING SUGGESTIONS:
- Melted chocolate (use a sugar-free chocolate bar for low-carb)
- Chopped peanuts
- Peanut Butter Hard Shell: Equal amounts of peanut butter and coconut oil with a little sweetener added.