These simple chocolate avocado popsicles use common whole food ingredients and are an easy way to get healthy ingredients into your popsicle-eaters..It will be a favorite homemade popsicle recipe in your house, I predict!
Easy Chocolate Avocado Popsicles (4-ingredients)
I love making my own popsicles.
It really is as easy as pouring a smoothie into a popsicle mold. And if you don’t have a mold, use paper cups. I do that quite often, especially for little ones.
This recipe is great for big and little ones. It is deliciously creamy chocolate, high in nutrition yet not high in calories or sugar. And you can even reduce the sugar further during recipe time.
How Healthy are These Chocolate Popsicles?
They are high in protein and fiber, thanks to the avocado and cacao powder.
And they are also high in magnesium, again thanks to the cacao powder. Magnesium is not always easy to find in our diet and is important to support sleep and balance moods.
Avocado is also super nutritious and supports nearly every body process. To be able to get this into a chocolate-y dessert is nothing short of magical.
And finally, I sweetened these with maple syrup.
You can swap that out for your own favorite liquid sweetener or even use date paste, about half the amount.
I didn’t in these popsicles because I used dates in this Homemade Fudsicle recipe. And dates are awesome because they add so much fiber and nutrition, but they are expensive and not always easy to find.
I hope you love this simple recipe. On pinterest? Perhaps share this image..
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Chocolate Avocado Popsicles (4-ingredients)
- 1/4 cup maple syrup
- 1 1/2 cup almond milk or your favorite nut milk
- 1 avocado
- 1/2 cup cacao powder
Make the chocolate avocado popsicles
- Blend up the syrup, milk, avocado and cacao powder until smooth. Taste test. If it needs to be sweeter in your opinion, add maple syrup a tbsp at at time, not to exceed three additional tbsps.
- Pour mixture into the popsicle mold. Freeze 30 minutes and insert sticks. Freeze at least four hours or overnight.
- To remove popsicles, dip the mold into hot water (do not let water touch the top or the popsicles will melt away). Then tug a popsicle at a time, putting a release one directly into the freezer. I usually set up a cookie sheet in there with parchment paper so that when I release a pop, I can put it directly there. It will have melted slightly during the release process so this step is important to re-freeze them.
- Once released and in the freezer, decide if you want to dip them. If so, microwave the chocolate chips at 60 seconds, and stir until chips are melted. Let the chocolate cool as much as possible without hardening.
- Set up a cooking rack on your work table, and put parchment paper beneath it to catch drips.
- Dip each popsicle into the melted chocolate. Then hold the dipped popsicle over the melted chocolate until most drips have dripped off. Then lay the dipped popsicle on the cooking rack to harden.
- I normally dip three at at time, let them harden a few seconds, then return those dipped popsicles to the freezer cookie sheet.
- Once all pops are dipped and frozen, store them in an airtight container in the freezer. Ours have lasted a month without freezer burn.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and journalism. More about Dee Dine here.