Despite the chilly weather up here in Ontario the past week, it still feels like we’re on the cusp of summer starting. It’s so close. With summer weather comes cravings for barbecue, crisp salads, juicy watermelon and of course popsicles – the perfect summer treat to cool off.
Last year. I made Blackberry Lemon Greek Yogurt Popsicle and we loved them. I ended up making several batches throughout the summer. Funny enough, I just realized that I posted that recipe exactly a year ago today. I must get my popsicle itch right about now every year!
This year, I experimented with turning my favourite chocolate avocado pudding and making it into sweet and creamy fudgesicles that is just as delicious as the original iced treat. Loaded with healthly fats and nutrient dense avocados, these are a great healthy alternative to store bought popsicles. I bet if you didn’t tell any one that there is avocado in there, they’d never know. It only takes a few minutes to whip these up, making it easy to keep them on hand for whenever a heatwave breaks out!
They’re also dairy free, as long as you use dairy fee chocolate chips. The chocolate coating is probably my favourite part. I love frozen chocolate and this fulfills that craving. You can also use the chocolate coating as a “magic shell” on ice cream too.
What you’ll need:
- 2 ripe Avocados, remove pit and quarter (to make it sweeter, swap 1 avocado for a banana)
- 1 cup Coconut Milk
- 6 tbsp Cocoa Powder
- 1/4 cup Honey
- Pinch of Cinnamon
- Pinch of Salt
- 1 cup Dairy Free Semisweet Chocolate Chips
- 2 tsp Coconut Oil
For popsicle molds, I use these IKEA popsicle molds which are about $2 per set. They are the perfect size for a little treat, with easy-to-hold handles for kids.
Pour mixture into popsicle molds. To remove air bubbles trapped in the mold, tap it on the table a couple of times. Place in the freezer for at least 6 hours.
Melt chocolate chips and coconut oil in the microwave in 30 second increments, stirring in between, until smooth.
Working with one fudgesicle at a time, hold the fudgesicle over the bowl and scoop the chocolate over it evenly, rotating the fudgesicle until all sides are coated. You can use a spatula or spoon to smooth it out and coat it evenly. Allow any excess chocolate to drip off.
Lay covered fudgesicle on a wax paper lined baking sheet and return to freezer for 15 minutes. Keep in a covered container in the freezer for up to 2 weeks.
This summer, skip the storebought treats and give these Chocolate Covered Avocado Fudgesicles a try!
