Meet my latest summer obsession: chocolate pudding pops. In the warmer months, I become an ice cream fiend. From May-August there is pretty much a guarantee that there will be a sweet frozen treat in my freezer.
Lately, these avocado pudding pops have been my frozen delight of choice! I can’t get enough of the rich chocolate flavor. They are decadent and creamy, sans dairy thanks to the avocado. Don’t worry, these do not taste like guacamole! The avocado flavor is neutral when blended up with cacao.
Other than creamy avocado and rich cacao, the rest of the ingredients are simple. Pure maple syrup to sweeten, non-dairy milk of choice, a dash of vanilla, and a pinch of salt. To make the pudding pops, you will need a popsicle mold. These are very easily found on the internet! Mine is silicon for easy fudge pop removal, but any mold will do!
I hope that you love this recipe as much as I do! If you make them, be sure to tag me on Instagram @wildlywholesome and tag #wildlymindful
Chocolate Avocado Pudding Pops
Creamy chocolate frozen treats made with California Avocados
- 2 ripe avocados
- 2 1/2 cups non-dairy milk of choice
- 1/2 cup maple syrup
- 1/4 cup cacao powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
In a blender, add in all the ingredients and blend until smooth and creamy.
Carefully pour the mixture into a popsicle mold until they are all filled.
Place the mold in the freezer and let it sit overnight or at least 9 hours. Enjoy!
This post was created in collaboration with a brand that I adore, California Avocados. As always, all opinions and text are my own. Thank you for supporting brands that help make it possible for me to create great content for Wildly Wholesome