I told you guys I am on a major homemade popsicle kick lately. I have seriously been thinking of popsicle flavors at the most random times. The idea for these came to me when I threw together a quick batch of my avocado chocolate mousse the other day. As I was eating it, I was thinking how simple it was to make and how it could make the perfect rich and creamy fudgesicle. I tweaked the recipe a bit to make it work for freezing and I also decided to use some beautiful organic dates, I got from our farm share this week for sweetening. If you don’t have dates or want to skip them, just add a bit more sweetener to taste. I used a great local raw honey that I had in the pantry, if you wish for these to be vegan you can go with maple syrup, coconut nectar or you could try just using dates, too.
There is one thing I can tell you for sure about this recipe, you will have a really hard time not wanting to just eat ALL of the pudding/popsicle mix as you are filling the molds. It is so sinfully good. Feel free to make less popsicles and eat this as is, as a pudding. It is incredible and it is addicting, you will want to make it all the time.
These popsicles are so rich and creamy, they are perfectly sweet and they have the perfect rich chocolate flavor. They are certainly better than any store-bought fudgesicle I have ever had. Try giving these to someone and not telling them about the avocado (unless of course they have an allergy). I can almost guarantee they won’t guess that it’s avocado in there. With how inexpensive avocados are here in Southern California and the fact that we have an avocado tree right in our yard that is almost ready for me to start picking from it, I have a feeling that I will be making these a lot this summer.
Makes 6 popsicles using using these molds
- 6 medjool dates (pits removed, soaked and then drained)*
- 3/4 cup water
- 2 ripe avocados, peeled and pitted
- 1/2 cup cacao or cocoa powder
- 3 tablespoons maple syrup or honey (coconut nectar would also work)
- 1 cup canned coconut milk (or other non-dairy milk) – I used full fat coconut milk, to make these nice and rich
- 1/4 teaspoon sea salt
Optional add ins – shredded coconut, mini chocolate chips, coffee liqueur, espresso powder, cookie bits, etc
Soak the dates for 30 minutes to an hour in the 3/4 cup water, you just want them to be soft. After they are soft enough, add them to your blender and puree until smooth.
Then add in the remaining ingredients. Blend until smooth and creamy. You may need to add more liquid if it is too thick.
Now, here’s the fun part. This can be eaten just as is, as a delicious pudding or you can pour (spoon) the mixture into your popsicle molds to freeze. Tap the molds on the countertop a handful of times once they are full, to try to get rid of all the air bubbles. Freeze for at least 4 hours or until totally frozen, or preferably just overnight.
I always find that I have to run my molds under hot water briefly to get the popsicles out of the molds.
*If you don’t have dates or wish to skip them, just add a little more sweetener to taste. The dates aren’t necessary to the recipe.