- Recipe: Chocolate Avocado Pudding Pops
- Writer: Lizzie Green
- Content-Type: Food Blog
Enjoy this delicious pudding pop recipe to cool off! These healthy snacks are ideal for hot summer days since they are creamy from avocado and almond butter.
Today I’m sharing chocolate pudding pops, my newest summertime pleasure! My childhood recollections of sweltering summer days gave me the inspiration to create a healthier variation of the traditional pudding pop.
When we were youngsters, my sister and I set the ice cream truck as our ultimate aim in life.
We’d spend the entire day playing outside in the yard with our neighbor pals, but when one of us cried “sshhhhhhh!!!!,” we’d all race to the opposite ends of the yard to try to figure out where The Entertainer’s wacky sound was coming from.
The rest of us kept a watchful ear to ensure that the winds didn’t carry our ice cream goodies in another direction as one of us ran into the house to fetch money from mum as we got close to the truck’s direction.
I would always get the red, white, and blue rocket drink, and my sister Karen would always order the bar with the crushed nuts, as we would arrive at the truck hot and out of breath.
The adolescent mutant ninja turtle ice cream bar with bubblegum eyes was a favorite among our neighborhood buddies (gross but to each their own).
We would frequently completely miss the truck and be forced to settle with poor-quality house ice cream or, on a GOOD day, frozen pudding pops.
Before I started making these this summer, I hadn’t had a pudding pop in a long time, and boy did they bring back the memories.
Childhood for me meant frozen foods on sticks. However, I guarantee you they taste far superior to any pre-packaged pop.
Ingredients for a Chocolate Pudding Pops Recipe
I utilized a few essential ingredients to create the creamy basis of these dairy-free pudding pops, making them a delightful treat.
- A deep chocolate flavor is produced using cacao powder and chocolate chips.
- The sweetener made naturally is maple syrup.
- Blender starts up with almond milk.
- The base is a creamy, rich combination of avocado and nut butter, which is crucial.
You might be wary of the avocado, but don’t worry! Its flavor absolutely vanishes, and it gives the pops a beautiful fudgy texture. You’re on your way to chocolate pudding pop nirvana with a dash of vanilla and a dash of salt!
And if you’re like me and attempting to recreate your 1980s childhood, pour melted chocolate over the final pops and top with chopped almonds or pistachios.
Chocolate Pudding Pops
|Prep Time: 9 hours and 5 minutes
9 hours and 5 minutes in total
This recipe for chocolate pudding pops is a mouthwatering summer treat! Since the base is made of avocado and almond butter, it is entirely vegan.
- 2 medium ripe avocados
- ¼ cup chocolate chips, melted (see note)
- 3 tablespoons cacao powder
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 3 tablespoons almond butter
- 2 cups Almond Breeze Almondmilk Vanilla
- ¼ teaspoon sea salt
- ½ cup chocolate chips + ½ teaspoon coconut oil
- crushed nuts such as almonds or pistachios
- Combine the mashed avocados with melted chocolate chips, cacao powder, maple syrup, vanilla, almond milk, and sea salt in a blender. Until smooth, blend. Pour the mixture into ice pop molds and freeze for at least 9 hours or overnight.
- When the pops are sufficiently free to be pulled out, let them sit at room temperature for a few minutes.
- Melt the extra chocolate chips and coconut oil as an optional garnish. Sprinkle the crumbled nuts on top after drizzling on the pops.
- As an alternative, you can have this as pudding without the pop. After blending the ingredients, transfer the mixture to a bowl or individual bowls and chill for at least 4 hours in the refrigerator.
- You do not need to melt the chocolate first if you have a really strong blender (like a Vitamix).