These Avocado Fudge Pops are a creamy and decadent frozen chocolate treat, with just 6 ingredients and a blender!
Disclaimer: This post is sponsored by Blue Diamond Almond Breeze Almondmilk. I was compensated for my time, and all opinions are my own.
Fudgy, rich, cold and creamy – what more could you ask from a frozen treat?
These Avocado Fudge Pops are a simple dessert just screaming for summer. As Memorial Day has come and gone, we are now in full blown summer and I can’t stop won’t stop working on tasty summer recipes.
Avocado is an awesome healthy fat. We all know that. But it’s uses outshine burrito bowls and guacamole. It is a wonderful substitute in all types of cooking when you need a creamy consistency.
Growing up in the times of low fat or nonfat everything, I distinctly remember my mother replacing any ice cream or frozen desserts with low fat Fudge-sicles and the nonfat frozen yogurt from Trader Joe’s. I loved the Fudge-sicles the most for a summery treat – but they were tiny, and never satisfying.
These pops are rich and satisfying, thanks to that magic avocado flesh! Instead of relying on cornstarch to thicken these pops, or using heavy cream or full milk, I’ve blended up avocado and Almond Breeze almond milk.
With plenty of cocoa powder for chocolatey richness, maple syrup for sweetness, and a pinch of salt and vanilla for balance, these 6 ingredient avocado fudge pops will be on heavy rotation this summer.
- 1 large Hass avocado, ripe (about 1 cup packed flesh)
- 1 and ½ cups Almond Breeze Almondmilk, Original Unsweetened
- ½ cup maple syrup
- ⅓ cup cocoa powder
- 1 tablespoon vanilla extract
- Pinch of salt
- Scoop the avocado flesh out from the skin and discard the skin and pit.
- Combine all ingredients in a blender and blend until smooth.
- Pour the mixture into an ice pop mold. I had a total volume of 3 cups and made 8 pops.
- Freeze for 8 hours or longer. Run warm water over the mold to release the pops and store extras in a freezer bag.
Note: I just recently purchased this ice pop mold and I have a feeling it’s going to get a lot of good use this summer. If you don’t have one, you can pour the mixture into paper cups or ice cube trays and stick them with wooden sticks. Let the mixture freeze for 30 minutes before inserting the sticks if you’re not using a mold to be sure that they stay straight.
Looking for more wholesome sweet treats?
- Try my no-bake Almond Fudge Brownie Energy Bites!
- Bake up a batch of Sunflower-Oat Thumbprint Cookies with Lemon Curd.
- Whip frozen bananas into Chocolate Cherry Ice Cream, topped with healthy magic shell.
- Blend up a Mocha Freeze Dessert Smoothie!
Cheers to warm summer evenings on our way!
Marisa
Joan says
Yum!!!! Can’t wait to make these.
Marisa says
Yes! You’ll love them, Joan!
dixya | food, pleasure, and health says
i have a similar popsicle mold and i need to put it to good use!
Marisa says
Yes you do! Hope you try this recipe or another – it’s so fun to have pops in the freezer for a quick, cool snack.
Leanne says
What perfect timing! I was craving a vegan fudge pop & returned from the grocery store disappointed that I wasn’t able to find anything. I know what I’ll be making this afternoon! These look delish 🙂
Marisa says
So glad to hear that, Leanne! I hope they fill your craving for a tasty fudge pop. Enjoy!
Alissa says
Sweetened or unsweetened cocoa powder?
Marisa says
I use unsweetened cocoa powder, Alissa – if you only have sweetened, I would omit some of the sweetener and adjust to taste. Enjoy!
Jeanne James says
These sound so good, that is my favorite summer treat. Can you tell me the Calories for these? I’m definately going to make them..thanks!!
Marisa says
Awesome, Jeanne! I don’t calculate calorie counts, and it will vary based on how many pops you make (every ice pop maker is slightly different!) – but there are many websites where you could enter the ingredients and then divide by the total pops you make. Let me know if you make them! Enjoy!
Terri says
I wondering if you can use the chocolate almond breeze and omit the cocoa powder and sweetner
Marisa says
Hi Terri – You could definitely substitute the chocolate almondmilk! Enjoy.
Sarah says
Have you tried making these with using skim milk instead of almond milk? I like the idea of these Popsicles. I’m just allergic to nuts and I would like to try some Popsicles
Marisa says
Hi Sarah – You can absolutely substitute regular milk into this recipe, and they will still be creamy thanks to the avocado. I might substitute 1% instead of skim for a little more creaminess, but let me know how they turn out!
karen hirst says
Could you freeze the entire batch in a large container and scoop it into bowls if you don’t have Popsicle molds?
Marisa says
Hi Karen – I think it might be too hard to scoop straight out of the freezer to work. As I mentioned in the post, small paper cups or even ice cube molds with sticks are a great alternative! If you have small plastic containers, you could use also those and then run them under warm water to pop out the ice pop. Enjoy!
Debbie says
I made this today and it was absolutely delicious! I made a second batch using a very ripe banana and reduced the amount of maple sugar! Still so good I almost didn’t get any in the popcicle holders, it was like a very creamy pudding! Yum!!
Marisa says
Thank you so much for your feedback, Debbie, and for sharing your modifications! Sounds great with the blended banana!
Mindy says
These are perfect for low carb. I substituted the mable syrup for Carey’s sugar free syrup. My fiance is diabetic so this worked for both of us. I put them in small containers layered with slices of strawberry in the middle of two scoops of the mixture. Delicious!!!! I can even top mine with whipped cream!!!
Note: You can put the ingredients into livestrong to get nutritional information.
Marisa says
Hi Mindy – So glad to hear that this was perfect for you with the substitutions you needed! Enjoy!
Nicole L. says
I made these two days ago just in time for a dinner with friends. They came out awesome! The pudding pops were so tasty and they didn’t have a strong sugary flavor but the chocolate was so robust it was awesome! I put the pops over a bowl of raspberries that had warmed brown butter and vanilla and a sprinkle of brown cane sugar on top and the combination was intoxicating as you had sweet, tart, richness and creamy textures. YUM!
Marisa says
Nicole, that combination sounds fabulous! So glad you enjoyed the richness of the pops and had a fun dinner with friends.