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.