In my last post I promised you another healthy makeover of a popular summertime treat and here it is. This recipe is an oldie, but a goodie. It’s one of the first dessert recipes I made when we transitioned back to veganism for good and one that we continue to enjoy regularly. These Healthy Vegan Avocado Fudge Pops are a real treat and kid approved.
When I was a kid I used to love those chocolaty, creamy fudgy popsicles that come in a yellow box, especially on a hot summer day. Of course, the ingredients in those pops are less than ideal with the obvious dairy, the various sweeteners including sugar, corn syrup, and high fructose corn syrup, and several unappealing additives. Fortunately, I know better now and have these Healthy Vegan Fudge Pops instead.
Like the many avocado pudding recipes out there, these fudge pops get their creamy base from the avocado too. Avocados are full of heart healthy fats and several B vitamins, as well as potassium, vitamins C, K, and E making them a healthy addition to your diet. Using them in these fudge pops is an easy way to get all those benefits, if like me, you’re not the biggest avocado fan.
You can add toppings or mix ins and really make these pops you own. My favorite way to eat them is with a magic shell coating. Just melt your favorite vegan chocolate and a couple of teaspoons of coconut oil together and mix well. Drizzle or dip popsicle and watch as the melted chocolate hardens to a delicious chocolate coating. You can also add toppings like cacao nibs, chocolate chips, sprinkles, shredded coconut, or anything else you can dream up. Be sure to sprinkle them on quickly before the chocolate hardens.
What’s your favorite way to cool down on a hot summer day?
And if you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 2 avocados, pitted and removed from peel
- ¼-1/2 cup maple syrup depending on desired sweetness. See below for sugar free option.
- ¼ cup cocoa powder
- ¾ cup non dairy milk. I used canned full fat coconut milk.
- 1 teaspoon vanilla extract
- shredded coconut
- cacao nibs
- chocolate chips
Blend avocado, ¼ maple syrup, cacao powder, non dairy milk, and vanilla until smooth and creamy.
Taste and add additional ¼ maple syrup if desired. Keep in mind that freezing will make foods not taste as sweet so you want the pre-frozen mixture to be a little too sweet.
Add mix ins, if desired.
Pour mixture into popsicle molds and gently tap each mold on a hard surface to get out air bubbles.
Freeze 4-6 hours until solid.
To remove popsicles from the mold easily, place mold in hot running water for about 20-30 seconds. The mold should easily slide off.
Sugar Free option: Use stevia drops instead of maple syrup. Start with 10-15 drops and adjust to suit your taste. For chocolate coating just melt a bit of your favorite vegan chocolate and a teaspoon or two of coconut oil. Drizzle chocolate sauce over popsicle and it will harden.
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