Avocado Chocolate Pudding Popsicles

5 from 12 votes

These smooth, creamy, rich chocolate pops taste like a fudge pop, but they're also secretly made with avocados, cherries, and some brewed decaf coffee. Tasting is believing!

Prep Time15

Freezing time for popsicles6

Course: Popsicles, Pudding, Snack

Cuisine: American

Keyword: avocado chocolate pudding, chocolate pudding pops

Servings: popsicles

Author: Nicole Hunn

Equipment

Small serving containers with lids or popsicle mold
Blender

Ingredients

6 ounces pitted cherries thawed if frozen
2 (200 g) medium-sized avocados pitted and peeled
½ cup (168 g) honey
½ cup (4 fluid ounces) total strong brewed decaf coffee with a splash (or more) of heavy cream, plus more if necessary to blend
¼ cup (20 g) unsweetened cocoa powder natural or Dutch-processed
1 teaspoon pure vanilla extract
2 ounces dark chocolate melted

Instructions

In a blender, place the cherries, avocados, honey, cream and coffee, cocoa powder, vanilla, and melted chocolate.
Cover and blend for about 1 minute or until the mixture begins to move smoothly through the blender.
Stop and scrape down the sides of the blender and add a bit more cream by the teaspoonful as necessary to keep the mixture moving.
Blend on high speed until as smooth and uniform as possible. The mixture will be thick but soft.

To serve as popsicles.

Divide the mixture evenly among 6 to 8 popsicle molds, depending upon size.
Shake back and forth into an even layer, and place popsicle sticks in the appropriate places.
Place on a rimmed baking sheet and into the freezer to freeze until firm, at least 6 hours.
Unmold and serve immediately. Wrap leftover popsicles individually with freezer-safe wrap, and return to the freezer until ready to serve.

To serve as pudding.

Alternatively, divide the mixture among 6 small containers with lids, cover, and refrigerate until chilled to your liking.
It will thicken slightly when chilled but will be quite thick when just blended as well.

Video

Nutrition