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Please keep in mind that while I am a certified Health Coach, I am not a registered dietitian or doctor. This blog is not intended as medical or nutritional advice. My posts are based on my own research and personal experience. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Healthy Fudgsicles (Dairy-free, Soy-free)

These rich and creamy ice pops are deceptively healthy.

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Rather than relying on heavy dairy products, these pudding pops get their creamy texture from heart-healthy avocados!

Don’t worry if you’re not an avocado fan. The antioxidant-rich cacao powder will cover up any avocado taste, leaving you with a rich chocolate ice pop that tastes similar to a traditional fudgsicle! Just one avocado provides your body with vitamins A, C, E, K, B6, and potassium, along with all 18 essential amino acids necessary for the body to form a complete protein. You’ll also get a hefty boost of fiber with each bite!

Not bad for a frozen treat, right?

Healthy Fudgsicles (Dairy-free, Soy-free)
makes 4 ice pops

Adapted from this recipe

Ingredients:

1 ripe avocado
1/4 cup raw cacao powder
3 Tablespoons pure maple syrup
1 teaspoon vanilla extract
1/2 cup water, or more as needed for blending
pinch of sea salt

Directions:

Scoop the flesh of the ripe avocado into a blender, and combine with the rest of the ingredients. Blend well, and adjust the flavor to taste, keeping in mind that the final frozen ice pops will be slightly less-sweet in flavor. Because avocados can vary in taste, based on ripeness and variety, you may need to add more cocoa powder or maple syrup to create a rich, chocolate flavor that you enjoy. The resulting batter will be thick and pudding-like, but you can thin with additional liquid, if you prefer.

The beauty of making raw desserts is that you can taste as you go, so you’ll never have a recipe flop!

make pops

Transfer the chocolate batter to your ice pop mold (I use this one), insert the wooden popsicle sticks, and place in the freezer to set for at least 6 hours, or until frozen solid.

To remove the frozen ice pops, I like to fill my kitchen sink with hot water and submerge the molds for about 20 seconds to loosen. They should pop right out! Store in a sealed container in the freezer until ready to serve.

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5.0 from 4 reviews

Healthy Fudgsicles (Dairy-free, Soy-free)
Author: 
Prep time: 
Total time: 
Serves: 4
 
A rich and creamy chocolate ice pop, featuring heart-healthy avocados and antioxidant-rich cacao powder.
Ingredients
  • 1 ripe avocado
  • ¼ cup raw cacao powder
  • 3 Tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup water, or more as needed for blending
  • pinch of sea salt
Instructions
  1. Scoop the flesh of the ripe avocado into a blender, and combine with the rest of the ingredients.
  2. Blend well, and adjust the flavor to taste, keeping in mind that the frozen ice pops will be slightly less-sweet in flavor. Because avocados can vary in taste, based on ripeness and variety, you may need to add more cocoa powder or maple syrup to create a rich, chocolate flavor. The beauty of making raw desserts is that you can taste as you go, so you’ll never have a recipe flop!
  3. Transfer the chocolate batter to your ice pop mold, insert the wooden popsicle sticks, and place in the freezer to set for at least 6 hours, or until frozen solid.
  4. To remove the frozen ice pops, I like to fill my kitchen sink with hot water and submerge the molds for about 20 seconds to loosen. They should pop right out!
  5. Store in a sealed container in the freezer until ready to serve.

Substitution Notes:

  • For an extra-boost of fiber, try using several Medjool dates as a sweetener instead of maple syrup. (You’ll need a high-speed blender for a smooth texture, in this case.)
  • For a sugar-free option, try sweetening with liquid stevia instead of maple syrup, to taste.
  • Traditional cocoa powder can be used instead of raw cacao powder.
  • Almond milk, or another non-dairy milk of choice, can be used instead of water, for an even creamier texture.
  • For added flavor, try adding 1/2 teaspoon of cinnamon or a 3/4 cup of frozen cherries (like my favorite pudding!).

Enjoy!

Reader Feedback: Have you tried using avocado in creamy desserts before? I don’t even like avocados that much, but I can’t get enough of them in my Cherry Chocolate Pudding!

23 comments to Healthy Fudgsicles (Dairy-free, Soy-free)

  • Bobbi Kenow

    what’s the difference between raw cacao powder and cocoa powder? Just curious :)

    • Megan

      Raw cacao powder is thought to be less-processed, maintaining more of the minerals and antioxidants found in cacao beans. Dutch-process cocoa powder is made from cacao beans that have been washed with a potassium solution, to neutralize their acidity. Flavor-wise, they are pretty similar, which is why they can be used interchangeably in most recipes. (Except for certain baking recipes where you need a specific reaction with baking soda.)

    • angelica

      raw cacao butter has more of the nutritional benefits intact, it still contains all the good fats because it’s been minimally processed and no added ingredients. also, taste and texture are different. i’d try to find fair-trade, organic raw cacao powder.

  • N

    Hmmm.. I wonder if these would work subbing chocolate protein powder for the cacao? I’ll have to try it!

  • Heather McKay

    Any suggestions for avocado alternative. I find I’m sensitive to avocado and bananas…but this looks so good! :)

    • Megan

      I would suggest using bananas as a substitute, so avoiding both of those makes it difficult! Please let us know if you have any luck with a different fruit or vegetable puree…

      • Heather McKay

        That’s what I figured…: ) I will definitely let you know. I’ve loved everything I’ve made from your site…thanks for all you do and keep up the great work!

        • Debra

          Mashed sweet potato might work.

        • Dawn the Stylist

          Hey- I agree with the beans as a substitute, chick peas/garbanzo beans, and pintos are fairly low on flavor and would work. I was also thinking that boiled sweet potato may work as well. Just a thought! hope you find something, I can’t wait to go try these!

    • Erika DiPietro

      you might want to try something like black beans. It might sound disgusting, but I have made black bean brownies and they taste great.

    • Abbi*tarian

      Heather, I wonder, if a pumpkin puree or a nut butter would have a similar consistency? Of course they would change the flavor quite bit! I hope you find a good fit!

      Thank you, Megan, for this recipe; I’m sure it will be delicious! I agree with Heather – thank you for all you do!

  • Svetoslava Trifonova

    Hello,

    you may try with apricots or cantaloupe. If you are doing it with cantaloupe you don`t need to add water as it has enought, and maybe add some almond butter :)

  • Awesome! I got up and made this straight away – the unfrozen version tastes awesome – even my 17 y.o daughter thought so:) Can’t wait to try it tomorrow:) Thanks Megan.

  • What a great idea! I’ve long been a fan of avocado chocolate mousse, but freezing it will make the perfect summer treat! Thanks for the recipe!

  • I made these this afternoon and had one tonight — SOOOO delish! Thanks for a great recipe!

  • LOVE THIS SITE SEND ME YOUR NEWSLETTERS. WHERE CAN I BUY THOSE POPDICLE HOLDERS AND STICKS?

  • Corinne

    I just have to tell you that since I was introduced to your website, I’ve found some wonderful recipes for my 2 boys who have food allergies. This fudgsicle recipe is awesome. My boys rave over these and I love that they’re getting all those excellent nutrients from the avocado while eating something fun. I also recently tried the coconut whipped cream recipe and it was delish. My older son who has a dairy allergy was beside himself while eating his kosher brownie with WHIPPED CREAM!! It made me so happy to be able to give him something that he had been asking for for a while. :) I’m looking forward to trying more dairy free recipes here. Keep up the good work!

  • Susan

    Haven’t eaten them frozen yet but the batter was delicious! Was disappointed it only filled 3 molds, though.

  • Penny

    I ended up making these with 4 dates (should have used more aand let them soften in the milk longer, since they didn’t totally blend in), 1 tb raw honey, 1/2 avocado (they are huge!) and 1 cup home made almond milk. This is the first time that I found an avocado dessert appealing, so yay for progress!

  • Diane

    I’ve tried the avocado base for cocoa recipes twice now and don’t care for it the taste…any suggestions on an avocado sub that would make smoothies, ‘cheesecake’ and fudgsicles creamy?

  • Elizabeth

    Would agave nectar work instead of maple syrup?

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