Avocados are everywhere! Avocado toast, avocado oil, and even piquant guacamole all make appearances on my table. But in the summer one of my favourite ways to use avocados is in these pops. The avocado is a bit of a secret in this recipe and its creamy texture helps to give the pops a velvety smoothness (even kids who claim they don’t like avocados will fall in love at first lick!). You can skip the chocolatey shell and toppings, or go all in for a deliciously decadent summer treat. Guilt-free summery scrumptiousness on a stick!
Ingredients
For the pops
- 2 large ripe avocados
- 3 Tbsp cocoa powder
- 1 can coconut milk (400 mL)
- ½ tsp salt
- ½ c + 2 Tbsp maple syrup (or more to taste)
- Popsicle moulds—if you don’t have any, feel free to use reusable cups with popsicle sticks or even ice cube trays!
For the shell coating
- ⅓ c coconut oil
- ⅓ c cocoa powder
- ¼ c maple syrup
Toppings
- Toasted coconut
- Crushed almonds
- Chopped brownie pieces
- Chocolate chips
Instructions
For the pops
- Purée all pop ingredients together. Give it a taste and adjust to your liking.
- Pour into moulds and insert popsicle sticks (if you can’t get the sticks to stand up nice and straight, put moulds in the freezer until the avocado mixture is nice and slushy, then add the sticks).
- Freeze, preferably overnight.
For the shell coating
- Melt coconut oil. Blend with remaining ingredients in a high-powered blender.
- Transfer coating to a bowl.
- Line a container with parchment paper to store pops in after they’ve been dipped.
- Assemble toppings on small plates.
- Take out a few popsicles from the freezer at a time, dipping into a bowl of hot water if necessary to loosen from the mould.
- Using a spatula, coat a popsicle in the shell coating to desired thickness, and immediately roll it in a topping or press larger toppings into it. Set aside in your freezable container.
- Repeat with remaining popsicles.
