Creamy Fudge Pops (with Avocado!)
Plan to make these in the morning of the day you want to serve them or the day before so they have time to freeze. See Notes for allergy-friendly substitutions. Amount of popsicles the recipe makes may vary according to the size of your mold.
1 medium avocado (pit and peel discarded; about 1/2 cup avocado flesh) 1/2 cup whole milk Greek or regular yogurt 2 tablespoons cocoa powder 2-3 tablespoons maple syrup 1 teaspoon pure vanilla extract 1 tablespoon smooth unsweetened almond butter optional
Add all ingredients to a blender. Blend on low speed until combined, increasing the speed a little to make a smooth pudding. Stop and scrape down the sides of the blender if needed.
Taste the mixture and add a little additional sweetener if needed.
Freeze for 4-6 hours or overnight until firm.
Remove from molds and serve cold. (You can let them sit at room temperature for a few minutes so they soften just slightly before serving if desired.)
Use ripe avocado that's just soft to the touch.
You can also use slightly thawed frozen avocado.
Use regular plain whole milk yogurt or Greek style.
If you use regular plain whole milk yogurt, I like to add the optional almond butter to ensure ultimate creaminess.
Dairy-free, use a Greek-style dairy-free yogurt.
You can use vanilla yogurt to make them slightly sweeter.
Taste the mixture before you spoon it into the molds and add more sweetener as needed. (Some cocoa powder is more bitter than others.)
You can use
popsicle molds or small disposable bathroom cups and popsicle sticks. Run the molds under hot water for a few seconds to help remove the popsicles.
Calories: 87 kcal Carbohydrates: 9 g Protein: 3 g Fat: 5 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 1 g Cholesterol: 1 mg Sodium: 9 mg Potassium: 227 mg Fiber: 3 g Sugar: 5 g Vitamin A: 50 IU Vitamin C: 3 mg Calcium: 32 mg Iron: 1 mg