These rich and creamy ice pops are deceptively healthy.
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!
MY LATEST VIDEOSNot bad for a frozen treat, right?
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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!
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.
A rich and creamy chocolate ice pop, featuring heart-healthy avocados and antioxidant-rich cacao powder.
- 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
- 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 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!
- 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.
- 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.
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!
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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!
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!
Susan
I make a black bean brownie that is fantastic. Maybe try black beans.
Stacy Mundell
I’ve had good luck using pureed pumpkin.
Cla2090
Why not use a silky tofu, there are some in the Asian market that are in tubes due to the creamy consistency. I have used the tubes of tofu to put into lasagna, smoothies, etc. without anyone figuring it out in my family, or in others that the kids refused veggies, tofu, and the like.
Cla2090
Of course, adding tofu wrecks the “soy free” aspect of the recipe. Sorry. Maybe that’s one you can use? I hope so. Otherwise a “pudding” could be made, extra thick, to add in?I’d use almond milk, and whatever thickener agrees with you, such as organic non-gmo cornstarch, add in your sweetener to the pudding part prior to mixing the remainder of the ingredients.
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 🙂
Linda
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.
jodye @ chocolate and chou fleur
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!
Susan
I made these this afternoon and had one tonight — SOOOO delish! Thanks for a great recipe!
Kathleen Ann Quinlan
LOVE THIS SITE SEND ME YOUR NEWSLETTERS. WHERE CAN I BUY THOSE POPDICLE HOLDERS AND STICKS?
Megan
You can buy the popsicle mold and sticks here: http://amzn.to/19jG7su
And you can sign up for an email subscription to my website here: http://feedburner.google.com/fb/a/mailverify?uri=Detoxinista&loc=en_US
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?
Megan
I would try using cashews instead of avocado, like in my raw chocolate cheesecake– my sister-in-law has frozen this recipe into popsicles, and they taste amazing! https://detoxinista.com/2013/02/raw-chocolate-cheesecake/
Cla2090
Why not use a silky tofu, there are some in the Asian market that are in tubes due to the creamy consistency.
Elizabeth
Would agave nectar work instead of maple syrup?
Susan Younkin
Thank you for this recipe! We just made it with banana instead of avocado (slight intolerance in the family). It is so good!
Ellen
Thanks for the recipe. These are delicious!
Remy
Finally something without nuts, thank you!! I will try this recipe today!
Lisa | Mummy Made.It
You are so right! Avocado is the perfect sneaky ingredient! By boys love these…even when it’s not hot outside!
The Yummy Lounge
very very delicious and mouth watering…Thanks for sharing.
Paige
This is soooooo good!!! I did it exactly with the measurements that you said and they were spot on. Absolutely the right amount of creaminess and sweetness and wonderfulness. I was making chocolate mousse for my family so I went ahead and put it in the freezer but for short amount of time and it came out as this wonderful Rich pudding. I felt like the rest of my family was missing out
Bianca @ Sweet Dreaming
how many medjool dates would you recommend using if that’s the only sweetener?? can’t wait to try this out!!!
LL
Wow, these are so yummy! The recipe as written tastes like nice dark chocolate pudding – amazing.
On my second batch I was tweaking to taste and they ended up tasting exactly like chocolate ice cream!! I used unsweetened vanilla almond milk for the liquid, reduced the cocoa slightly, and added a bit of honey for extra sweetness. You can taste the avocado very slightly in the mix, but not at all once it’s frozen. Thanks for a great recipe – I can’t stop eating them!!:)
PoohBear11778
Hey Megan,
Your site is awesome. I’m loving all these healthy recipes.
Question-could I add peanut butter to these for a chocolate peanut butter taste?
Thank you!
Megan Gilmore
Sure!
Jaime
I finally made these and they were a hit with all three of my boys! I told them I wouldn’t tell them the ingredients until they tasted them first. My oldest said, “Mom, we love zucchini bread, so I think we can handle it. Tell us!” He doesn’t like avocado normally, but he (and the rest of us, too) loved it!
My molds might be smaller or my avocado bigger because I got 6 popsicles.
Thanks for another great recipe! I’ve loved every recipe I’ve made from you!
Nora
Hi Megan, these are good ! It only made three for me though. I love Diana’s Banana babies but they are expensive. This is a great healthy alternative. I’ll try the peanut butter ones next !
Danielle
hi! i used one banana instead of one avocado. it didnt produce much, i added one more banana and another 1/2 cup water, it still only produced four popsicles.
Any ideas?
Ruth
Hi Megan! I want to make these but was wondering if I could substitute some of the maple syrup with stevia? Was thinking of doing 1 tbsp maple syrup and sweeten to taste with stevia. Thoughts? Thanks!