Summertime temperatures are here, which means I’m regularly looking for ways to cool down, stopping just short of sticking my head in the freezer on the hottest days. Frozen treats seem like a far better option, particularly when they’re made with creamy, nutrient dense California Avocados. These are perfect for serving at summertime barbecues and get-togethers.
If you’re looking for a vegan dessert or something a little lighter than store-bought options, these frozen pops fit the bill. Cream and milk are swapped out and substituted with fresh, California Avocados and light coconut milk. Sugar is replaced by agave nectar or honey (agave for vegan) and the chocolate flavor is achieved with a few tablespoons of unsweetened cocoa powder.
Start by placing the avocado in a blender, along with the coconut milk and agave nectar. Puree until the mixture is smooth, scraping down the sides as needed. The mixture will be quite thick. If you find that your blender is seizing up, add another tablespoon or two of coconut milk.
The next step turn is to turn that creamy mixture into rich chocolate indulgence. Add a few tablespoons of unsweetened cocoa powder, a drizzle of pure vanilla extract and a pinch of salt. Puree again to combine the mixture.
Don’t skip this step! Unplug the blender for safety reasons and taste the mixture. If you prefer your pops to be a little sweeter or more chocolate-y, this is the time to add another teaspoon or two of agave nectar or cocoa powder. Testing the mixture at this stage ensures that you’ll love the taste of the pops once they are frozen.
Finally, transfer the avocado mixture into the pops molds by either pouring or spooning it in. My molds each hold just over 1/3 cup, leaving about ¼ inch of room at the top. If yours are bigger or smaller, adjust the amount of the avocado mixture for each mold accordingly. Use additional molds if you have avocado mixture left over. Freeze the pops overnight.
This mixture is easily doubled or even tripled if you would like to make more than four pops. When you’re ready to serve them, run the molds under warm water, then pull the pops out of the molds. Perfect for cooling down on a hot day!
California Avocado Chocolate Frozen Pops Recipe
Prep time: 8 hours or overnight
Cook time: N/A
Total time: Up to 1 day
- 1 ½ California Avocados
- ¾ cup lite coconut milk, well shaken
- ¼ cup agave nectar
- 3 Tbsp. unsweetened cocoa powder
- ¾ tsp pure vanilla extract
- 1/8 tsp. salt
- In a blender, combine the avocados, coconut milk and agave nectar. Puree until smooth, scraping down the sides as necessary.
- Add the cocoa powder, vanilla extract and salt. Puree until combined.
- Pour or spoon the avocado mixture into molds. Tap lightly on the counter to remove any air bubbles.
- Freeze overnight or up to 8 hours.
- When ready to serve, run the outside of the molds under warm water to release the pops.