Quantcast

Avocado Chocolate Pudding Popsicles

Avocado Chocolate Pudding Popsicles

This smooth avocado chocolate pudding is made with avocados, cherries, and some brewed decaf coffee, but all you taste is the rich cocoa and melted dark chocolate. Make it into popsicles, or enjoy it by the spoonful! 

Smooth avocado chocolate pudding made with avocados, cherries, and some brewed decaf coffee, but all you taste is the rich cocoa powder and chocolate.

How is this chocolate popsicle recipe different?

This recipe for avocado chocolate pudding is similar to a few others here on the blog. The pudding is amazingly smooth and not-too-sweet.

As pops, there is so much good, rich stuff in there that they don’t freeze super hard even when they’re solid. You can lick the popsicle, or even have a bite without a shudder!

Eaten by the spoonful, this recipe is most similar to our healthy chocolate chia pudding. Like that pudding, this one is ready to eat the moment it’s blended, although it will thicken a bit more once it’s chilled. But instead of chia and coconut flour as thickeners, this recipe relies mostly upon avocados. 

Eaten as frozen popsicles, this recipe is most similar to our healthy fudgesicles. That recipe relies mostly upon melted chocolate and coconut cream for thickness. And it can’t be eaten as a pudding. It’s a thin pour into your popsicle mold, not the thick spooning you do in this recipe.

Finally, if you’re looking for a mousse-like experience, try this recipe for Paleo chocolate mousse. It’s mostly thickened with coconut cream. I’ve never tried freezing it in a popsicle mold, but I bet it would be dreamy. 🤤

To make this recipe, you really just need to throw all of the ingredients in a blender and let it do its thing. You do not need a high-speed blender to do the trick.

I generally use my Nutri-Bullet but used a bigger Dash blender for the video since it’s easier to see what’s going on as it blends. The mixture will be very thick, but soft. Just spoon it into lidded containers or into a popsicle mold and you’re done.

Smooth avocado chocolate pudding made with avocados, cherries, and some brewed decaf coffee, but all you taste is the rich cocoa powder and chocolate.

Tips and tricks for keeping avocados fresh

Does your family eat a lot of avocados? I’m about as far away from California as you can get and still be in the U.S., so they’re expensive where I live. I dream of having an avocado tree in my backyard. 🌱

When my gluten free son was still a baby and was first healing from previously undiagnosed celiac disease, avocados were one of the few foods he always seemed to love and be able to tolerate well. And he’s always loved eating them, thankfully, even now that he’s a teenager.

Full of healthy fats and with a beautiful texture that can even mimic butter when you need it to (like in our avocado brownies), they’re one of my very favorite fruits for so many reasons.  But if you’ve ever shelled out cash for an avocado, you know how disappointing it is when they don’t stay fresh until you’re ready to eat them.

But that almost never happens to me anymore. Here’s why.

Smooth avocado chocolate pudding made with avocados, cherries, and some brewed decaf coffee, but all you taste is the rich cocoa powder and chocolate.

Buy them rock hard

First, I never buy an avocado that seems truly perfectly ripe and ready to eat immediately. I rarely take the time to truly inspect fruit in the grocery store, and it’s easy to miss a bruised or overripe spot when shopping. 

If you buy unripe avocados, a quick spin in your hand and you’ll know right away if it’s anything less than perfect. 

Smooth avocado chocolate pudding made with avocados, cherries, and some brewed decaf coffee, but all you taste is the rich cocoa powder and chocolate.

Ripen on the counter, and then refrigerate them

Second, leave your avocados uncovered and loose on the kitchen counter and allow them to ripen naturally. If you pile them in a bowl, they’ll bruise one another as they ripen. Plus, you’ll probably miss one at the peak of ripeness.

Give them a light feel once a day or every other day, and the moment they’re ripe, either eat and enjoy them or place them, loose, on a shelf in the refrigerator. They’ll keep at the perfect stage of ripeness that way for at least a week.

After a few days in the refrigerator, when you peel a ripe avocado, you may find that the color of the pit has transferred to the flesh a bit. Your avocado may not be photo-ready (look closely at the avocados in the recipe video in this post, and you’ll see what I mean!), but it will still taste just right.

Smooth avocado chocolate pudding made with avocados, cherries, and some brewed decaf coffee, but all you taste is the rich cocoa powder and chocolate.

Ingredients and substitutions

Dairy-free: This recipe is nearly dairy-free (assuming your dark chocolate is dairy free; if not, choose a dairy free one if necessary). The splash of cream added to the brewed decaffeinated coffee is the only dairy-containing ingredient.

You can easily replace that heavy cream with coconut cream, or even your favorite unsweetened nondairy milk. The cream adds a bit of richness to the pudding (pops), but it’s not essential. You could even just use a full 1/2 cup brewed decaffeinated brewed coffee. 

Coffee and cherries: Any time you’re making anything with chocolate, adding some brewed coffee to the recipe can help deepen the chocolate flavor. The same is often true of cherries, like in my friend Mel’s chocolate smoothie recipe that we’ve made so many times I know by heart.

The coffee and cherries in this recipe are particularly important since we don’t want our avocado chocolate pudding to taste, well, like avocados. Even if you love the taste of avocados, you don’t really want your chocolate pudding to taste like them.

Here, we’re using avocados for their texture and health benefits. Not for their taste. 

Honey: If you’d like to make this recipe vegan, follow the instructions above for making it dairy-free, and use maple syrup instead of honey. Keep in mind, though, that maple syrup is generally less sweet and will add a bit of tang to the pudding and pops.

If you’re eating this as pudding, the tangy flavor will be more pronounced, but the pudding will still taste pretty sweet. If you’re making frozen popsicles, you’ll want to add more sweetener since frozen foods generally taste less sweet. 

 

Smooth avocado chocolate pudding made with avocados, cherries, and some brewed decaf coffee, but all you taste is the rich cocoa powder and chocolate. #glutenfree #gf #avocado #chocolate #summerSmooth avocado chocolate pudding made with avocados, cherries, and some brewed decaf coffee, but all you taste is the rich cocoa powder and chocolate. #glutenfree #gf #avocado #chocolate #summer

Like this recipe?

Prep time: Yield: 6 servings

Ingredients

6 ounces pitted cherries, thawed if frozen

2 medium-sized avocados, pitted and peeled (about 200 g)

1/2 cup (168 g) honey

1/2 cup (4 fluid ounces) total strong brewed decaf coffee with a splash (or more) of heavy cream, plus more if necessary to blend

1/4 cup (20 g) unsweetened cocoa powder

1 teaspoon pure vanilla extract

2 ounces dark chocolate, melted

Directions

  • 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.

  • 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 for 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.

  • 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.

Love,
Nicole

Comments are closed.

  • GF Mum
    July 14, 2019 at 11:38 PM

    Nicole,
    With one amazing-looking popsicle recipe on the blog after another, I had to go out and buy some molds! (Ended up with the Lékué ones.) This chocolate avocado popsicle is delicious! Creamy and smooth and not too sweet. Thank you!

    • Nicole Hunn
      July 15, 2019 at 9:52 AM

      That’s awesome, GF Mum! You won’t regret buying some popsicle molds. I recently bought another set of the silicone ones in the photos.

  • Holly
    July 14, 2019 at 11:09 AM

    Hey Nicole! I was so happy to see these 🤗 I have a question though, this recipe is perfect for me but my husband is type 1 insulin dependent diabetic so I was wondering if you thought Lakanto would work? My thought is that it might crystallize and he can’t tolerate xylitol although I know it won’t crystallize. You usually make suggestions in your posts (which I read from top to bottom!) about any substitutions so I’m thinking there aren’t good ones for this recipe sadly. Would love your thoughts on making these lower carb if you have any. I know Stevia usually does not do well in chocolate applications although we love it and use it often. Thanks so much! Your recipes are always our favorites and they have never let us down after all these years. You are the Ina Garten of the gluten-free world!

    • Nicole Hunn
      July 15, 2019 at 9:53 AM

      Good question, Holly. I think you might be able to use Lankato liquid monkfruit sweetener. I don’t love Stevia in any sort of quantity, I’m afraid. I’m curious if that works, so if you decide to give it a shot, please report back! And thank you so much for the kinds words. That means so much. :)

  • Cheryl
    July 12, 2019 at 5:43 PM

    Any recommedations for what to substitute for the coffee? I just can’t tolerate the taste!

    • Nicole Hunn
      July 15, 2019 at 9:56 AM

      You don’t actually taste the coffee in the pudding, Cheryl. It just deepens the chocolate flavor, and helps mask the avocado flavor. Maybe try using more cream and less brewed coffee?

  • Danna
    July 12, 2019 at 12:52 PM

    Looks yummy! How can we make these dairy free? I usually turn to almond milk, but it wouldn’t have the consistency of heavy cream. Ideas? Thanks.

    • Nicole Hunn
      July 12, 2019 at 12:57 PM

      Hi, Danna, please see the ingredients and substitutions section where it says “Dairy-free.” All the info is there, and this pudding is allllmost dairy free and is simple to take it all the way.

Back to Top

Where should I send your free guide?

By entering your email, you're agreeing to our Privacy Policy. We respect your email privacy, and will never share your information.