These Avocado Fudge Popsicles are a game-changer for hot days. They're ridiculously creamy, intensely chocolatey, and secretly packed with avocado's good fats and fiber. You'll feel like you're eating a decadent dessert, but you're actually fueling your body.
Advertisements1
I've made these on countless trailheads and campouts. They're perfect for a post-hike cooldown or a sweet treat around the fire. The best part? They're dead simple to make – just blend, pour, freeze, and enjoy. No ice cream maker, no fuss.
If you're skeptical about avocado in dessert, trust me on this one. The avocado just adds creaminess and healthy fats, while the cocoa and maple syrup do the heavy lifting flavor-wise. You won't taste avocado at all – just pure, indulgent fudge.
Why You'll Love This Recipe
About the Ingredients
2 ripe avocados (about 200g flesh)
Use ripe but not overripe avocados for the smoothest texture. If they're too ripe, they can taste slightly fermented. Substitute with 1 cup of coconut cream for a similar texture.
1/2 cup (120ml) full-fat coconut milk
Full-fat coconut milk adds creaminess and richness. Light coconut milk will work but result in a thinner popsicle. You can also use any non-dairy milk like almond or oat.
1/2 cup (120ml) maple syrup
Maple syrup adds natural sweetness and a hint of caramel flavor. You can substitute with honey or agave nectar, but adjust quantity to taste.
1/4 cup (30g) unsweetened cocoa powder
Use high-quality Dutch-processed cocoa for a richer, less acidic flavor. Regular unsweetened cocoa works too. You can also use raw cacao powder for extra antioxidants.
1 teaspoon vanilla extract
Pure vanilla extract adds depth. You can use vanilla bean paste or the seeds from one vanilla bean for a more intense flavor.
1/4 teaspoon sea salt
A pinch of salt balances the sweetness and enhances the chocolate flavor. Use flaky sea salt for a subtle crunch if desired.
1/2 cup (60g) dark chocolate chips (optional, for melting)
Optional for a chocolate shell coating. Choose dairy-free chips if needed. You can also use chopped dark chocolate.
Tips & Tricks
Blend thoroughly
Make sure to blend the mixture until completely smooth, about 2 minutes, to avoid any avocado chunks. Scrape down the sides as needed.
Taste and adjust sweetness
Depending on your cocoa powder and avocado ripeness, you may need more or less maple syrup. Taste the mixture before freezing and adjust.
Use popsicle molds
If you don't have molds, use small paper cups with popsicle sticks. Just peel off the paper to eat.
Pro Tips
Step-by-Step Instructions
1. Prep avocados
Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor. Make sure they are ripe for the best texture.
2. Add remaining ingredients
Add the coconut milk, maple syrup, cocoa powder, vanilla extract, and sea salt to the blender. Blend on high for 2 minutes until completely smooth and creamy.
3. Taste and adjust
Taste the mixture and adjust sweetness or cocoa to your liking. It should be slightly sweeter than you want the final popsicle to be, as freezing dulls sweetness.
4. Pour into molds
Carefully pour the mixture into popsicle molds, leaving a little space at the top for expansion. If using sticks, insert them now.
5. Freeze solid
Place the molds on a flat surface in the freezer and freeze for at least 6 hours, or overnight, until completely solid.
6. Unmold and enjoy
To unmold, run the molds under warm water for a few seconds to loosen. Gently pull the popsicles out and enjoy immediately. Store any leftovers in an airtight container.
Delicious Variations
Peppermint fudge
Add 1/2 teaspoon peppermint extract and a few crushed candy canes for a festive twist.
Spicy chocolate
Add a pinch of cayenne pepper or chili powder for a subtle heat that pairs well with the chocolate.
Nut butter swirl
Swirl in 2 tablespoons of almond butter or peanut butter before freezing for a richer, nutty flavor.
How to Store Avocado Fudge Popsicles
Refrigerator
Not recommended; popsicles will melt at room temperature. If you need to store them short-term, keep them in the freezer.
Freezer
Store in an airtight container or zip-top bag in the freezer for up to 2 weeks. Keep separated with parchment paper to prevent sticking.
Reheating
No reheating needed. Just let them sit at room temperature for 2-3 minutes to soften slightly before eating.
Frequently Asked Questions
Q: Can I taste the avocado in these popsicles?
No, you won't taste the avocado at all. The cocoa and maple syrup completely mask the flavor, leaving only a rich, chocolatey taste with a creamy texture.
Q: Are these popsicles keto-friendly?
Traditional version is not keto due to maple syrup, but you can make a keto-friendly version by substituting maple syrup with a keto sweetener like erythritol or monk fruit, and using sugar-free chocolate chips.
Q: Can I use frozen avocado?
Yes, you can use frozen avocado. Just thaw it completely and drain any excess liquid before blending. This actually makes the popsicles extra cold and creamy.
Q: How long do they take to freeze?
They need at least 6 hours in the freezer to set completely. Overnight is best for a solid texture.
Q: Can I make these without popsicle molds?
Absolutely. Use small paper cups (like Dixie cups) and insert wooden sticks after filling. Once frozen, peel off the paper to eat.
Ready to cool down with a healthy treat? Whip up a batch of these Avocado Fudge Popsicles today. They're perfect for a family dessert or a post-workout recovery snack. Don't forget to share your creations on social media and tag me!
Avocado Fudge Popsicles
Avocado Fudge Popsicles: rich, creamy, dairy-free frozen treats that satisfy chocolate cravings with healthy fats and fiber.
🧂 Ingredients
- 2 ripe avocados (about 200g flesh)
- 1/2 cup (120ml) full-fat coconut milk
- 1/2 cup (120ml) maple syrup
- 1/4 cup (30g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup (60g) dark chocolate chips (optional, for melting)
📋 Instructions
- 1Prep avocados — Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor. Make sure they are ripe for the best texture.
- 2Add remaining ingredients — Add the coconut milk, maple syrup, cocoa powder, vanilla extract, and sea salt to the blender. Blend on high for 2 minutes until completely smooth and creamy.
- 3Taste and adjust — Taste the mixture and adjust sweetness or cocoa to your liking. It should be slightly sweeter than you want the final popsicle to be, as freezing dulls sweetness.
- 4Pour into molds — Carefully pour the mixture into popsicle molds, leaving a little space at the top for expansion. If using sticks, insert them now.
- 5Freeze solid — Place the molds on a flat surface in the freezer and freeze for at least 6 hours, or overnight, until completely solid.
- 6Unmold and enjoy — To unmold, run the molds under warm water for a few seconds to loosen. Gently pull the popsicles out and enjoy immediately. Store any leftovers in an airtight container.
Lars writes about outdoor adventure and minimalist gear, focusing on long-distance hiking and camping. He shares route planning tips, gear tests, and lessons from the trail, always emphasizing safety and leaving no trace. His writing is practical and seasoned, but he never claims to be an expert—just a passionate hiker.
