We think it's pretty obvious these pudding pops are delicious but they're also dairy free (of course), very low sugar and easy to prep. These pops are kid and adult friendly, and can be made in smaller molds if desired!
Makes 6 (3oz) popsicles
- 1 large avocado, pitted and diced
- 1½ cups Chocolate Coconut Almond
- ½ cup soft pitted dates, roughly chopped
- ⅓ cup cocoa powder
- ¼ teaspoon fine sea salt
- 4 ounces dark chocolate, finely chopped
- ¼ cup coconut oil
Toppings: freeze-dried raspberries, hemp seeds, and shredded or flaked coconut.
In a blender combine avocado, almond milk, dates, cocoa powder, and salt. Blend until completely smooth. Pour mixture into popsicle molds, place cover on mold, and insert popsicle sticks. Freeze solid, overnight.
To remove popsicles from mold, submerge mold in cool water just until popsicles release. Place on a baking sheet and return to freezer for 15 minutes.
In a microwave-safe bowl, combine chocolate and coconut oil. Microwave in 30-second increments, stirring after each one, until fully melted and smooth. Let cool slightly.
Drizzle popsicles with chocolate (or transfer chocolate to a tall, narrow vessel and dip popsicles in chocolate). Sprinkle with desired toppings. Return to freezer to set chocolate.