Healthy Chocolate Pudding Pops – These healthier treats are a delicious way to enjoy the classic! Made with avocado, which provides the rich and creamy base.
It’s hot and sticky here in Tucson, and whenever that happens, we bust out the popsicle molds!
Anything that you can’t get a kid to eat, my recommendation is to blend it up and make it a pop!
Leftover smoothie? Fruit going bad? Blend it and freeze it!
No one wants their broccoli??…You’re on your own. There are limits, ya know.
Like most tiny humans, my kids love chocolate and popsicles.
I’m always searching for a good recipe that combines the two. Most that I’ve found have had either too much sugar or some other ingredient that I’ve found disagreeable for our allergy issues.
Ergo, as with most things, I decided to make my own!
Adding avocado to pudding pops
The key ingredient here, folks, is the sneaky avocado.
By now I’m sure you’re hip to the idea of avo in more than just your guacamole. I’ve used it in more than one dessert recipe as well as my Banana-Free Chocolate Milkshake.
Its subtle flavor and high fat content make a great replacement for milk and/or cream in recipes like these pudding pops.
The cocoa powder and maple syrup both take center stage, taste-wise, and the avocado merely serves as the rich and creamy factor.
These are always a big hit with my kids, and they’re easy to make!
Healthy Chocolate Pudding Pops
- 1 large ripe avocado about 100 grams in weight
- 1/4 cup cocoa powder
- 3/4 cup milk of your choice
- 2 Tbsp maple syrup or honey
- 1 tsp vanilla
- dash sea salt
- stevia to taste
- Process all the ingredients until very smooth, adding stevia as desired. I add in about 10 drops of stevia.
- Pour into popsicle molds and freeze until solid (4-6 hours). (I got six pudding pops, but it will depend on how big your molds are.)
My Homemade Coconut Milk is a great choice for this recipe. It adds a subtle coconut flavor that pairs nicely with the cocoa.
Some of the items I use to make this recipe include: