You may find it hard to believe but chocolate and avocado are a match made in heaven. The creamy richness of avocado plays very nicely with the deep bitter notes of cocoa powder. These flourless muffins are a perfect way to combine the two flavors. They’re incredibly healthy, gluten-free, nut-free and dairy-free. And they were a huge hit with my kids! Read more
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
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.