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Avocado and Chocolate Popsicles

Author Paula Bendfeldt-Diaz

Ingredients

  • FOR AVOCADO POPSICLES:
  • 3 ripe avocados medium sized
  • 1 1/2 cup of almond milk
  • 4 Tbsp sweetened condensed milk
  • 1 Tbsp of agave syrup
  • FOR CHOCOLATE POPSICLES:
  • 2 cups vanilla flavored almond milk
  • 2 tbsp sugar
  • 3 tbsp cocoa
  • 1 tbsp cornstarch
  • 1 tbsp of avocado

Instructions

  1. FOR AVOCADO POPSICLES:
  2. In a blender, combine avocados, almond milk, condensed milk and agave syrup.
  3. Puree until smooth.
  4. Place avocado mix in freezer for 30 minutes (so that the sticks hold up and don't sink into mix in the mold).
  5. FOR CHOCOLATE POPSICLES:
  6. Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat.
  7. Simmer for about two minutes, string constantly until the mix thickens.
  8. Remove from heat and let cool.
  9. Transfer chocolate mixture to a blender and add avocado.
  10. Blend until smooth.
  11. Refrigerate for for 20 minutes.
  12. MAKING THE POPSICLES:
  13. Pour avocado and chocolate mix into popsicle mold.
  14. 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.
  15. Put the lid on the mold and insert sticks.
  16. Freeze for at least 6 hours.
  17. To unmold place molds water warm water (not hot) for 20-30 seconds and the popsicles will slide right off.