HOLY Hot. No complaints here..but I can tell you one thing..as much as I love baking I will not be going near an oven this week.
If you follow this site- you know I have been on an avocado recipe kick the past few weeks.. There's been Avocado Chocolate Mousse, Dairy Free S’more Pie, Dairy Free Fudgsicles, and Roasted Garlic-Cilantro Avocado Pesto. The fudgesicles were a huge hit.. so I figured why not go the next step and add a flavor twist?
Since I have also been making lots of marshmallows- I knew they needed to go right into this new recipe- and from there the Rocky Road idea was born. My Marshmallow recipe is both Organic and free of Corn Syrup! Feel free to use that recipe for your marhsmallows here, or of course you can always use store bought.
- 2 avocados (Peeled with pits removed)
- 3/4 cup cocoa powder + 1 Tablespoon
- 1/2 cup milk (dairy or nondairy)
- 1/4 teaspoon salt
- 2 Tablespoons vanilla extract
- 1/4 cup agave nectar + 2 Tablespoons
- 1/3-1/2 cup mini marshmallows chopped.
- 1/2 cup chopped almonds
- 1/4 cup mini chocolate chips
- In a food processor, combine the avocados, cocoa powder, milk, salt, vanilla, and agave until blended.
- Use a piping bag or ziploc bag with a corner cut out to pour the avocado mix into each of the popsicle molds: start by pouring a small layer of avocado mixture into the bottom of the mold, then alternate between marshmallows, almonds, and chocolate between layers of the avocado mixture to make sure everything stays in place. (NOTE: make sure not to put too many marhsmallows in one spot (and make sure to cut them down pretty small) as it may prevent the fudgesicles from coming out of the popsicle molds in one piece).
- Tap out any air bubbles and put a popsicle stick in each of the popsicles and freeze.
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. Feel free to experiment though- and please come back to share your results!