Remember the days before frozen cappuccino’s, when sub-zero chocolately goodness flowed out the back of an ice cream truck? For me, it was always a toss up between a Fudgcicle and an ice blue abominable snowman foot with gumball toenails. I love those memories, but I definitely don’t feel the same way about the ingredients in those popsicles.
Fortunately, there is a healthier way to capture the joy of frosty goodness on a hot summer day. These homemade fudge pops are luxuriously creamy and so delicious. They’re naturally sweetened and full of nourishing fats from silky, chocolately cocoa butter and anti-oxidant rich avocado.
Yep, avocado. If you’ve never experienced the creamy goodness of avocado in a fudge pop or these key lime popsicles, you’re in for a treat. (As a bonus, using avocado instead of milk or cream makes this dessert dairy-free, which is one of the most frequent requests I receive.)
This recipe makes about 7-8popsicles using my favorite silicone popsicle molds. I love them because they’re petite (and therefore a reasonable serving size for my kids), and also because they’re super easy to pop out and serve. If you’ve ever fought with a popsicle mold and found yourself holding a broken stick with half a popsicle on it, you know the struggle. Also, if you’re making these fudge pops with different molds and want to calculate how many you’ll end up with, the total amount of liquid is around 1¾ – 2 cups.
One last thing: If you happen to run out of popsicle molds and have some of the mixture leftover, store it in the fridge overnight and the next day you’ll have a yummy chocolate mousse!
Homemade Fudge Pops
- 1 cup full-fat coconut milk (how to make your own coconut milk)
- 1 tsp grass-fed gelatin
- 2 oz cocoa butter (by weight, or 1/3 cup melted)
- 1 avocado (peeled and seeded)
- ½ cup maple syrup
- ¼ cup cacao powder (or more to taste - chocolate flavor is less strong when frozen so use more than you'd think.)
- ¼ tsp unrefined sea salt
- ½ tsp vanilla extract
- 1/8 tsp sea salt
- Heat the coconut milk on the stove until it is hot (but not boiling), then remove it from heat and set the pan aside.
- Add the gelatin to the coconut milk and stir it in. It will be clumpy and that's okay because it will even out in the blender. Right now all you need to do is add it so that the gelatin can set up.
- Add the cocoa butter to the coconut milk so that it will melt naturally. (You can also heat it on the stove but I prefer to skip steps when possible.)
- Place the avocado, maple syrup, cacao powder, vanilla, sea salt, cocoa butter/coconut milk, and gelatin/coconut milk mixtures into a blender. Puree until smooth. Taste and see if it is sweet enough and if the chocolate flavor is just right or needs to be stronger. Add cacao powder and maple syrup if needed.
- Scoop the fudge pudding into your popsicles molds and freeze for at least 4-5 hours before serving.
Want more frosty goodness? Check out these recipes . . . .
4 Ingredient Strawberry Mint Popsicles – Made with a base of lightly sweetened yogurt and a hint of mint. They’re delicious, easy to make, and pretty too!
Cherry Almond Ice Cream – This recipe was a happy accident of sorts. I’d promised my littles a movie and homemade ice cream, then damaged my rotator cuff while paddle boarding. If you’ve ever broken a promise to three excited kids, you know exactly what happened next: I made the ice cream with one arm. Basically, I just dumped a bunch of stuff in the ice cream maker and hoped for the best, and this is what came out!
Cookie Dough Ice Cream Sandwiches – Grabbing a spoonful of cookie dough before it gets popped into the oven is the best part of making cookies, right? In this egg-free, grain-free recipe, I’ve skipped the baking part and paired chocolate chip cookie dough with creamy vanilla ice cream because, yum.