I am officially obsessed with all things popsicle. My plan is to make one a week all summer long, but I have to admit that my freezer is packed full with my almost daily experiments. The ones I have been eating every day are these Vegan Coconut Avocado Fudgsicles.
I just had to use my ice cream cone popsicle molds again, they are the perfect size for a daily treat or for children.
These popsicles are rich and creamy from the avocado. I used a Reed variety of avocado that I got from Mimi Avocado. She has a farm full of different varieties of avocados and you can have her ship you some from her site, CaliforniaAvocadoDirect.com.
At Eat Write Retreat there was a food swap. Each of the participating bloggers brought some homemade goodies that they made to exchange. I made some eucalyptus mint body powder and I was lucky enough to exchange with Mimi. I got 3 gorgeous avocados from her.
One of those was a Reed. They are larger and the creamiest of them all. I spread some on toast and it was amazingly smooth. Using the rest in these fudgsicles was one of my best ideas, but you can use any ripe avocado you can find.
These pops are more than just avocado. The coconut and cocoa together reminds Cheryl of a Mounds candy bar. You could even stir in some coconut shreds, grated chocolate or minced toasted almonds to give your fudgsicle more texture.
- 1 14 ounce can light coconut milk
- 3/4 cup mashed avocado, I used 1/2 a large [url]Reed variety∞http://www.californiaavocadosdirect.com/[/url], but any kind will work
- 1/3 cups agave nectar, or sweetener of choice, to taste
- 4 tablespoons cacao or cocoa powder
- Add all the ingredients to your blender and puree until smooth.
- Fill up popsicle molds and freeze at least 8 hours. Run cold water over the molds to release the popsicles. Enjoy!
Amount Per Serving Calories 95Saturated Fat 1gSodium 3mgCarbohydrates 18gFiber 4gSugar 13gProtein 1g