Healthier Fudge Pops

A remake of those nostalgic "fudgesicles" we all grew up eating, this easy homemade version is creamy, decadent, and the perfect summer treat. No one will believe they're made from avocado!

Ingredients

  • 1 large, ripe avocado
  • 0.25 - 0.5 c full-fat coconut milk
  • 2 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 0.25 tsp vanilla
  • 12 Hawaiian Host MacNut Crunch chocolates
  • Optional additional decorations

Instructions

  1. In a blender, combine the avocado, 0.25 c coconut milk, cocoa powder, maple syrup, and vanilla. Process until you achieve a thick, rich, completely homogeneous pudding, scraping down the sides as needed.
  2. Taste the pudding and adjust as you see fit; you can add a few more pinches of cocoa powder for additional chocolate flavor and/or another dash of maple syrup for additional sweetness. The amounts you need will depend on the size of your avocado, so feel free to tweak until you achieve a flavor you love.
  3. Add additional coconut milk, a tablespoon at a time, until you create a pudding that is thin enough to pour into popsicle molds, but just barely. It should be about the thickness of applesauce.
  4. Chop the MacNut Crunch chocolates into small pieces and stir them into your pudding.
  5. Scoop the pudding into four popsicle molds and insert sticks into the middles; the pudding will be thick enough to keep the popsicle sticks upright. Freeze at least overnight, or up to several days.
  6. When you’re ready to enjoy the fudge pops, run some hot water over the outside of the popsicle molds to get the popsicles to release cleanly. If desired, you can decorate their outsides with a drizzle of chocolate, sprinkles, etc.
  7. Store any extra fudge pops in a sealed container in the freezer.
RECIPE from The Rogue Brussel Sprout Blog
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