Hello summertime! I love wearing sandals, shorts, and the sun setting after 8pm. While fall will forever be my favorite season, summer is not so bad. Mostly because of the food available during those hot summer months. You can get just about anything you want from a ripe, heirloom tomato to crispy sugar snap peas, to juicy peaches. Yes, I’m all about food 🙂 And speaking of food, summer means all things frozen! Finally, I can indulge in smoothies to my hearts content and not get weird questions such as “It’s below freezing and you’re inside wearing a jacket eating a smoothie. Why?!” I reaaallllly like frozen treats.
Today I give you the avocado fudgsicle. A rich, creamy, chocolaty pop that will bring you back to happy summer vacation days when school was out and there was nothing to do but run around and play. While these pops can’t take away your responsibilities, they can offer you a little bit of heaven without all the heavy cream, refined sugar, and chemicals found in conventional fudgsicles.
To make these, I simply took my recipe for dark chocolate avocado pudding and froze it in popsicle molds. Quick, easy, and so soooooo good. The pureed avocado acts as the creamy, rich base and is paired with cacao powder for that chocolate fix and pure maple syrup to naturally sweeten the whole thing. With a touch of cinnamon and vanilla, these fudgsicles are sure to be a hit at your next summer BBQ, or when your next chocolate craving hits!
Craving more chocolate desserts made out of avocado? Check out these decadent recipes:
popsicle molds, any variety
Fill the molds with the avocado pudding up to the top. Stick a popsicle stick halfway into the pudding, careful to not let it touch the sides, and freeze for at least 3-4 hours, or until solid. To remove from the molds, either take the pops out 10 minutes before you want to eat them or run hot water over the sides of the mold then pull them out by the stick.