I am ecstatic about this recipe! (and I think you guys will be too the moment you take your first fudgy bite!) I have been on a avocado expedition the last few weeks in the kitchen.. after making mousse I went on to make a s'more pie (using the mousse) and these! The pie recipe will be showing up here in the near future.
I had a hunch that freezing my avocado mousse would give me the perfect fudgsicles texture..and I was blown away with the results! I made some adjustments to the original recipe and added a little milk..after a few trial batches I ended up with these beauties.
I can assure you that they don't taste AT ALL like avocado. My husband, the worlds biggest avocado hater ate one when I was out of the house and texted me raving how much he loved them. I was thrilled to tell him what he had just eaten!
If my husband ate one and loved it, I can assure you that your kids will NEVER suspect anything!
- 2 avocados (remove pit and skin)
- 3/4 cup + 1 Tablespoon of Cocoa Powder (Hershey's special dark is my favorite!)
- 1/3 cup milk (dairy or nondairy) *I used almond.
- 1/4 teaspoon salt
- 2 Tablespoon vanilla extract
- 1/4 cup agave
- Combine all ingredients in food processor until smooth.
- Use a piping bag to get filling into the molds (to avoid a mess). Tap the containers so that the air bubbles pop.
- Stick in the freezer overnight, or until they freeze. (I like to freeze mine for like 36 hrs before eating)
- If your fudgsicles are hard to remove from their containers- run the popsicle mold under hot water briefly and the fudgesicles will come loose.
This recipe made 5 fudgsicles for me.. the number you get will depend on the size of your popsicle mold.
I added chocolate chips for fun- they are not needed, but add a fun texture. I used dairy free chocolate chips.
You may be able to get away with using honey or coconut palm nectar. I used agave due to the fact that it does not have a strong flavor. I saw "blonde" coconut nectar in stores the other day..I have not tried it yet, but think it may work well in this recipe. If you use honey you may need less than the 1/4 cup that I have called for.
Having been sugar free for over a year. I have come to love dark chocolate not too sweet. Therefore you may find these pops are more rich than super sweet. Taste the chocolate mousse before you put it in the molds and feel free to add a little additional agave if you want.
While I have not tried to make these sugar free, I suspect that the sugar might be needed. Without sugar- popsicles and ice cream typically become icy hard.