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.

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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.