Can’t beat the heat? Try these delicious Chocolate-Avo Popsicles!
2 large ripe avocados
3 Tbsp cocoa powder
1 can coconut milk
½ tsp sea salt, Himalayan is my favorite!
½ cup maple syrup
Popsicle molds – or reusable cups with a popsicle stick in them – or ice cube trays
Puree all ingredients together in a food processor or blender. Give it a taste and add more maple syrup or salt as desired.
Pour into molds and insert popsicle sticks. *Pro tip: if the popsicle sticks aren’t standing up straight, put the mold in the freezer until avocado mixture is slushy. Then add sticks
Get ready for chocolate coating and toppings tomorrow!
Chocolate Shell Coating Ingredients
1/3 cup coconut oil
1/3 cup cocoa powder
¼ cup maple syrup
Mini chocolate chips
Shell Coating Recipe
Melt coconut oil. Blend with cocoa powder and maple syrup in blender or food processor.
Line a container with parchment paper to store the pops after they have been dipped.
Assemble toppings on small plates
Take out a few popsicles from the freezer and remove from molds *Pro tip: dip mold into a bowl of hot water if needed to loosen from the mold
Using a spatula, coat a popsicle in the shell coating to desired thickness. Roll immediately into toppings.
Set aside in your parchment-lined container
Repeat & eat! Freeze any remaining popsicles for up to 2 weeks.
Recipe inspired by EcoParent Summer 2019