-
FOR AVOCADO POPSICLES:
-
In a blender, combine avocados, almond milk, condensed milk and agave syrup.
-
Puree until smooth.
-
Place avocado mix in freezer for 30 minutes (so that the sticks hold up and don't sink into mix in the mold).
-
FOR CHOCOLATE POPSICLES:
-
Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat.
-
Simmer for about two minutes, string constantly until the mix thickens.
-
Remove from heat and let cool.
-
Transfer chocolate mixture to a blender and add avocado.
-
Blend until smooth.
-
Refrigerate for for 20 minutes.
-
MAKING THE POPSICLES:
-
Pour avocado and chocolate mix into popsicle mold.
-
To give the popsicles a marbled look put a couple of spoonfuls of chocolate mix in the mold, then pour a couple of spoonfuls of avocado mix and repeat a layer of each until the molds are filled.
-
Put the lid on the mold and insert sticks.
-
Freeze for at least 6 hours.
-
To unmold place molds water warm water (not hot) for 20-30 seconds and the popsicles will slide right off.