So Good Fudge Pops (with Avocado!)

fudge pops with strawberries on pink plate.

So Good 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. The amount of popsicles the recipe makes will vary according to the size of your mold.

Course Dessert

Cuisine American

Prep Time 10

Total Time 4 5

Servings popsicles

Calories 87kcal

Author Amy Palanjian

Equipment

Ingredients

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

US Customary - Metric

Instructions

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.
Spoon into popsicle molds.
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.)

Video

Notes

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.

Nutrition