Dairy Free Fudgsicles. (Made with Avocados!)

Dairy Free Fudgsicles. (Made with Avocados!)

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!

Dairy Free Fudgsicles.

Ingredients

  • 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

Instructions

  1. Combine all ingredients in food processor until smooth.
  2. Use a piping bag to get filling into the molds (to avoid a mess). Tap the containers so that the air bubbles pop.
  3. Stick in the freezer overnight, or until they freeze. (I like to freeze mine for like 36 hrs before eating)
  4. If your fudgsicles are hard to remove from their containers- run the popsicle mold under hot water briefly and the fudgesicles will come loose.

Notes

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.

http://brittanyangell.com/dairy-free-fudgsicles-made-with-avocados/

 

Brittany Angell

19 comments | Leave your own

  1. Michele

    Looks yummy, will have to make one night after the kids go to bed and have them ready for the next day. Then they won't know that they are eating something good for them!! :)

  2. Neyir

    A friend just linked to this on FB, going to try it this afternoon with some chocolate protein powder - perfect for my kiddos :-).

  3. Cassidy @ Cassidy's Craveable Creations

    These look yummy! I made chocolate pudding last year using avocados but never thought about making it into fudgsicles! I pinned these and can't wait to make them :)

    -Cassidy

  4. Hadea

    I made these yesterday and they were pretty damn good. However, I had to use nearly an entire can of coconut milk (closer to 12 oz) to make them even sort of smooth enough to spoon into the molds - did anyone else have this issue??. And the chocolate was really intense. I think next time I will use less cocoa powder and a lot more coconut milk. They were SO dark and rich I could only eat about a 1/3 of one. I'm a fan of dark chocolate though, so I didn't mind them not being too sweet. I used stevia instead because I am a type 1 diabetic who's blood sugar will go wonky even with a little honey.. Thank you for posting this recipe!

  5. Pam

    My 7 year old made these today. I bought 3 avocados and we did the calculations on how to adjust the quantity of the rest of the ingredients (this is how homeschoolers teach math.) We always made pudding this way before but never this much cocoa. I definitely prefer it with more cocoa so will adjust my pudding recipe. Can't wait to try these tonight.

  6. Barbara

    Wow! Looks fantastic! You have motivated me to buy some molds. What do you recommend? Thank you!

  7. Julie Riling

    I can't wait to try this - leave it to you to come up with avocado inspired goodies!! :) We all get the benefit of your creativity :)

  8. Emily

    Made these today. Haven't tried the finished product yet, as they are still freezing. The kids didn't care for the pudding mixture. They said it was too bitter from too much cocoa powder. Has anyone tried cooking the chocolate mixture (minus the avacado) and letting it cool before adding it to the avacado? Like when you make no-bakes? Would that make a difference?

  9. Brianne

    Finally trying this recipe and it is AWESOME! I used a bit less cocoa powder and subbed honey for the agave. Yum. Sharing on my Facebook page tomorrow!

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  11. Milk?

    Would a skim milk be okay to use or would it be best to use one with fat?

  12. don

    Definitely going to try this one. What would be the best to substitute the agave syrup? I think I will give it a try with maple syrup (less fructose than honey) or coconut flower sugar, but any ideas welcome.
    (btw, agave syrup may be as bad as high-fructose corn syrup and definitely much worse than normal refined sugar, so does not make any sense to give up the later for the former!)

  13. J

    I was wondering the same thing. Can the agave syrup be replaced with honey or maple syrup? Hope so because they look really good!

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