Chocolate Avocado Pudding Pops

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Chocolate Avocado Pudding Pops

I am usually not a huge fan of tricking my kids into eating their vegetables by hiding them in desserts. I like to encourage them to eat healthfully without resorting to such measures. But I made an exception this time because only one of them will willingly eat avocado and I feel like the other two are missing out on all the good healthy fats. These rich low carb Chocolate Avocado Pudding Pops appeal to both kids and adults alike!


2 ripe avocados

6 tbsp almond or coconut milk (unsweetened)

1/4 cup powdered Swerve Sweetener

2 tbsp cocoa powder

1/2 tsp vanilla extract

1/4 tsp stevia extract

Pinch salt

2 ounces unsweetened chocolate, chopped

2 tbsp coconut oil


Add avocado to a food processor (or a good blender) and puree on low until smooth, 3 to 4 minutes, scraping down sides with a rubber spatula as needed. 

Add in almond or coconut milk, sweetener, cocoa powered, vanilla, stevia extract and salt. Continue to process on low until well combined, scraping down sides as needed.

In a microwave safe bowl, melt chocolate with coconut oil in 30 second increments on high, stirring until smooth.

With processor running on low, pour chocolate mixture through pour spout and continue to process until well combined, scraping down sides as needed. 

Spoon half of the mixture into popsicle molds and tap molds several times on counter to release air bubbles. Spoon remaining mixture into popsicle molds and tap again.

Press wooden popsicle sticks about 2/3 into molds and freeze for at least 3 hours.

To release popsicles, run molds under hot water for about 30 seconds, then twist gently to release.

Serves: 8 small popsicles
Nutrition Info: 153 Calories; 15g Fat (80.0% calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 48mg Sodium.
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Comments (7)

  1. Nadine at

    I agree with you on not tricking kids into eating vegetables.  They do need to know what’s good for them.  They also need to know how they taste.  I started with just a spoonful of something new, 2 bites each time a new dish was served.  They all love their veggies and fruits.  I’m the one not crazy about avocados, I try them, but not won over yet.  These look wonderful and I will make them.  Thank you for sharing.

  2. Cecelia at

    Do you need to use both the swerve sweetner and the stevia extract?
    Also the stevia extract, is that liquid?

  3. vanessa at

    Could Erythritol be used instead of swerve?

  4. Judy at

    Do you have any idea how much (cup wise) are 2 avocados?  I think I would love these.  I already love avocado chocolate pudding and chocolate avocado cookies.  See a theme here in chocolate? haha

  5. Meenie at

    Is the nutrition info for one pop or for the whole recipe?

  6. Deobrah at

    These were wonderful. Very rich, very yummy. I think they might need a bit more vanilla in them though, and plan to put in 1 tsp instead of just 1/2 the next time I make them.

    I think I get a better flavor profile with less bitterness with a combo of Splenda and erythritol/Serve, and have a big jar with a 50/50 blend already mixed up. Having said that, I think you could use any sugar substitute you want. And the nice thing about this raw mixture is that it has no eggs and you can taste away to get what you want before you freeze it. I had some left over that would not fit in my popsicle molds, and just served it in a nice glass goblet with a dap of whipped cream and treated myself to a lovely serving of chocolate mousse. This is great stuff. Thinking next time it would be great as a chocolate mint pop.

  7. jen at

    people why so many questions? you dont have to follow the recipe word for word

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