Introduction: Ready for a Creamy, Chocolatey Frozen Treat?
Craving a rich, indulgent dessert that’s secretly healthy? These Chocolate Avocado Pudding Pops are your perfect summer treat! Blending creamy avocados with decadent chocolate, nutty almond butter, and sweet maple syrup, these pops are velvety, dairy-free, and packed with flavor. Perfect for hot days, healthy snacks, or impressing guests with a guilt-free dessert, they can also be enjoyed as a chilled pudding. Inspired by your love for wholesome, plant-based desserts like Best Vegan Ice Cream and Tart Cherry & Mint Sorbet, this recipe is vegan, gluten-free, and sure to delight. Ready to blend up a frosty, chocolatey masterpiece? Let’s dive into this creamy recipe!
Overview: Why Chocolate Avocado Pudding Pops Are a Must-Try
These Chocolate Avocado Pudding Pops combine the rich creaminess of avocados with deep chocolate flavor, creating a smooth, satisfying treat that’s both vegan and nutrient-packed. The almond milk and almond butter add a nutty depth, while the optional chocolate drizzle and crushed nuts elevate the presentation. What makes them special? They’re versatile (pops or pudding), naturally sweetened, and perfect for dietary needs.
- Time Requirement: About 20 minutes active prep (10 minutes blending, 10 minutes molding), plus 9+ hours freezing (or 4+ hours chilling for pudding).
- Difficulty Level: Easy! A blender does most of the work.
- Why It’s Special: It’s a vegan, gluten-free dessert with hidden healthy fats, perfect for summer or guilt-free indulgence.
These pops are a creamy, crowd-pleasing treat that’s sure to cool you down. Let’s get blending!
Essential Ingredients
Here’s what you need to make these Chocolate Avocado Pudding Pops. Each ingredient adds to the creamy, chocolatey, and nutty magic.
- Medium Ripe Avocados (2): Create a creamy, nutrient-rich base.
- **Chocolate Chips (¼ cup, melted)*: Add rich chocolate flavor (*use vegan chocolate chips for a vegan version).
- Cacao Powder (3 tablespoons): Deepens the chocolate intensity.
- Maple Syrup (3 tablespoons): Naturally sweetens with a warm, caramel-like flavor.
- Almond Butter (3 tablespoons): Adds nutty richness and creaminess.
- Pure Vanilla Extract (1 teaspoon): Enhances the flavor with a sweet, warm note.
- Almond Breeze Almondmilk Vanilla (2 cups): Thins the mixture and adds a subtle vanilla flavor.
- Sea Salt (¼ teaspoon): Balances sweetness and enhances flavors.
- Optional Topping:
- Chocolate Chips (½ cup) + Coconut Oil (½ teaspoon): Create a drizzle for extra decadence.
- Crushed Nuts (e.g., almonds or pistachios): Add crunch and visual appeal.
Substitutions and Variations
- Avocados: Swap with 1 cup mashed banana or silken tofu for a different creamy base (flavor may vary).
- Chocolate Chips: Use dark chocolate, vegan white chocolate, or cocoa nibs for the melted component.
- Cacao Powder: Substitute with unsweetened cocoa powder or carob powder.
- Maple Syrup: Replace with agave nectar or honey (if not strictly vegan).
- Almond Butter: Swap with peanut butter, cashew butter, or sunflower seed butter for a nut-free option.
- Almond Milk: Use coconut milk, oat milk, or soy milk for a similar creamy texture.
- Topping: Drizzle with vegan caramel or sprinkle with shredded coconut, chia seeds, or freeze-dried fruit.
Step-by-Step Instructions
Making these Chocolate Avocado Pudding Pops is quick and simple with a blender! Follow these steps for perfect pops or pudding every time.
Step 1: Blend the Mixture
- Scoop the flesh of 2 medium ripe avocados into a high-speed blender.
- Add ¼ cup melted chocolate chips, 3 tablespoons cacao powder, 3 tablespoons maple syrup, 3 tablespoons almond butter, 1 teaspoon pure vanilla extract, 2 cups Almond Breeze Almondmilk Vanilla, and ¼ teaspoon sea salt.
- Blend on low, gradually increasing to high, until the mixture is completely smooth and creamy, about 1–2 minutes.
Tip: Melt chocolate chips in a microwave (30-second intervals, stirring) or double boiler for a smooth consistency.
Step 2: Make Pops or Pudding
- For Pops:
- Pour the blended mixture into ice pop molds, leaving a little space at the top for expansion.
- Insert sticks and freeze overnight, or for at least 9 hours, until solid.
- For Pudding:
- Scoop the mixture into a bowl or individual serving bowls.
- Chill in the refrigerator for at least 4 hours to set.
Tip: Tap the molds gently to remove air bubbles before freezing.
Step 3: Remove and Add Optional Topping
- For Pops:
- Let the pops sit at room temperature for 3–5 minutes, then gently pull them out of the molds.
- For the optional topping, melt ½ cup chocolate chips with ½ teaspoon coconut oil in a microwave or double boiler. Drizzle over the pops and sprinkle with crushed almonds or pistachios.
- Let the topping set for a few minutes before serving.
- For Pudding:
- Serve chilled, optionally topped with the chocolate drizzle and crushed nuts.
Tip: Run warm water over the outside of the molds briefly to loosen pops if they stick.
Assembly: Building the Perfect Chocolate Avocado Pudding Pops
Making these Chocolate Avocado Pudding Pops is all about achieving a creamy, chocolatey texture with a stunning finish. Here’s how to make them perfect:
- Choose Ripe Avocados: Use soft, ripe avocados for a smooth, creamy base without lumps.
- Blend Thoroughly: Ensure the mixture is velvety to avoid graininess in the pops or pudding.
- Fill Molds Evenly: Pour carefully to create uniform pops; shake molds gently to settle the mixture.
- Add Topping Artfully: Drizzle chocolate sparingly and sprinkle nuts evenly for a professional look.
Presentation Tips:
- Serve pops on a chilled plate or stand in a glass for a fun display.
- For pudding, serve in small glass jars or bowls with a sprinkle of nuts or fresh berries.
- Pair with a glass of almond milk, coffee, or a scoop of Best Vegan Ice Cream for a dessert duo.
Storage and Make-Ahead Tips
These pudding pops or pudding are perfect for making ahead and keeping ready for a quick treat. Here’s how to store them:
- Storing Leftovers:
- Store pops in their molds or wrap individually in plastic wrap and place in a freezer-safe container for up to 1 month.
- Store pudding in an airtight container in the fridge for up to 3 days; cover the surface with plastic wrap to prevent a skin from forming.
- Reheating: No reheating needed! Thaw pops at room temperature for 3–5 minutes for easier removal, or serve pudding chilled.
- Make-Ahead Tips:
- Blend the mixture up to a day ahead and refrigerate before pouring into molds or bowls.
- Freeze pops or chill pudding up to a week ahead for easy serving.
- Prep toppings (melted chocolate and crushed nuts) just before serving for freshness.
Tip: Freeze pops in a single layer to maintain their shape.
Recipe Variations
These Chocolate Avocado Pudding Pops are versatile, drawing on your love for creamy, plant-based desserts like Raspberry Vegan Cheesecake and Tart Cherry & Mint Sorbet. Here are some fun ideas:
- Mocha Pudding Pops: Add 1 teaspoon instant coffee or espresso powder for a coffee-chocolate twist.
- Berry Chocolate Pops: Blend in ½ cup frozen raspberries or strawberries for a fruity note.
- Nutty Chocolate Pops: Increase almond butter to ¼ cup or mix in crushed nuts before freezing.
- Nut-Free Version: Use sunflower seed butter instead of almond butter and skip nut toppings.
- Spiced Chocolate Pops: Add ¼ teaspoon cinnamon or chili powder for a warm or spicy kick.
Tip: Swirl in a tablespoon of vegan caramel or peanut butter before freezing for a marbled effect.
Conclusion: A Creamy, Chocolatey Treat to Love
Chocolate Avocado Pudding Pops are the perfect way to enjoy a rich, healthy dessert that’s both refreshing and indulgent. With their creamy avocado base, deep chocolate flavor, and optional crunchy topping, they’re a treat that’s as versatile as it is delicious. Perfect for summer days, vegan gatherings, or a guilt-free snack, these pops or pudding are sure to impress. Play with the variations, share with loved ones, and savor every creamy bite. What’s your favorite way to enjoy these pops? Share your ideas in the comments and let us know how they turned out!
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Chocolate Avocado Pudding Pops
Description
Craving a rich, indulgent dessert that’s secretly healthy? These Chocolate Avocado Pudding Pops are your perfect summer treat! Blending creamy avocados with decadent chocolate, nutty almond butter, and sweet maple syrup, these pops are velvety, dairy-free, and packed with flavor.
Ingredients
Here’s what you need to make these Chocolate Avocado Pudding Pops. Each ingredient adds to the creamy, chocolatey, and nutty magic.
- Medium Ripe Avocados (2): Create a creamy, nutrient-rich base.
- **Chocolate Chips (¼ cup, melted)*: Add rich chocolate flavor (*use vegan chocolate chips for a vegan version).
- Cacao Powder (3 tablespoons): Deepens the chocolate intensity.
- Maple Syrup (3 tablespoons): Naturally sweetens with a warm, caramel-like flavor.
- Almond Butter (3 tablespoons): Adds nutty richness and creaminess.
- Pure Vanilla Extract (1 teaspoon): Enhances the flavor with a sweet, warm note.
- Almond Breeze Almondmilk Vanilla (2 cups): Thins the mixture and adds a subtle vanilla flavor.
- Sea Salt (¼ teaspoon): Balances sweetness and enhances flavors.
- Optional Topping:
- Chocolate Chips (½ cup) + Coconut Oil (½ teaspoon): Create a drizzle for extra decadence.
- Crushed Nuts (e.g., almonds or pistachios): Add crunch and visual appeal.
Substitutions and Variations
- Avocados: Swap with 1 cup mashed banana or silken tofu for a different creamy base (flavor may vary).
- Chocolate Chips: Use dark chocolate, vegan white chocolate, or cocoa nibs for the melted component.
- Cacao Powder: Substitute with unsweetened cocoa powder or carob powder.
- Maple Syrup: Replace with agave nectar or honey (if not strictly vegan).
- Almond Butter: Swap with peanut butter, cashew butter, or sunflower seed butter for a nut-free option.
- Almond Milk: Use coconut milk, oat milk, or soy milk for a similar creamy texture.
- Topping: Drizzle with vegan caramel or sprinkle with shredded coconut, chia seeds, or freeze-dried fruit.
Instructions
Step 1: Blend the Mixture
- Scoop the flesh of 2 medium ripe avocados into a high-speed blender.
- Add ¼ cup melted chocolate chips, 3 tablespoons cacao powder, 3 tablespoons maple syrup, 3 tablespoons almond butter, 1 teaspoon pure vanilla extract, 2 cups Almond Breeze Almondmilk Vanilla, and ¼ teaspoon sea salt.
- Blend on low, gradually increasing to high, until the mixture is completely smooth and creamy, about 1–2 minutes.
Tip: Melt chocolate chips in a microwave (30-second intervals, stirring) or double boiler for a smooth consistency.
Step 2: Make Pops or Pudding
- For Pops:
- Pour the blended mixture into ice pop molds, leaving a little space at the top for expansion.
- Insert sticks and freeze overnight, or for at least 9 hours, until solid.
- For Pudding:
- Scoop the mixture into a bowl or individual serving bowls.
- Chill in the refrigerator for at least 4 hours to set.
Tip: Tap the molds gently to remove air bubbles before freezing.
Step 3: Remove and Add Optional Topping
- For Pops:
- Let the pops sit at room temperature for 3–5 minutes, then gently pull them out of the molds.
- For the optional topping, melt ½ cup chocolate chips with ½ teaspoon coconut oil in a microwave or double boiler. Drizzle over the pops and sprinkle with crushed almonds or pistachios.
- Let the topping set for a few minutes before serving.
- For Pudding:
- Serve chilled, optionally topped with the chocolate drizzle and crushed nuts.
Tip: Run warm water over the outside of the molds briefly to loosen pops if they stick.
FAQs
1. Can I use frozen avocados?
Yes! Thaw and pat dry frozen avocados to remove excess moisture before blending.
2. Are these pops healthy?
Yes! Avocados provide healthy fats, and maple syrup offers natural sweetness. Reduce syrup for a lighter option.
3. Can I make them nut-free?
Yes! Use sunflower seed butter instead of almond butter and skip nut toppings; use a nut-free milk like oat milk.
4. Why is my mixture not smooth?
- Use ripe avocados for creaminess.
- Blend longer in a high-speed blender to eliminate lumps.
- Ensure chocolate chips are fully melted before blending.
5. Can I make these ahead?
Yes! Blend and freeze pops or chill pudding up to a week ahead.
6. How long do they last?
Pops last in the freezer for up to 1 month; pudding lasts in the fridge for up to 3 days.
7. Can I freeze the pudding?
Yes! Freeze in an airtight container for up to 1 month; thaw in the fridge for pudding texture.
8. What’s the best way to serve them?
Serve pops with a chocolate drizzle and nuts, or pudding with fresh berries or whipped coconut cream for a decadent treat.