I’m no stranger to using avocado in sweet desserts. I’ve made a lot of chocolate avocado mousses, avocado ganaches & frostings. However, an avocado popsicle was a new one for me. I saw a creamy green popsicle dipped in dark chocolate and I stared to drool. I’m not exactly sure what I googled to come across her blog, but Maryanne at The Little Epicurean got my tastebuds jumping. I was thinking of doing an avocado mousse with a matcha coconut whip but this was much less complicated and quite possibly more delicious.
How lucky could I have been to have three ripe avocados too?! Exactly what the recipe called for. I veganized the recipe as well. It originally called for sweetened condensed milk and regular milk but I subbed coconut oil, maple syrup, soy milk and a bit of vanilla bean seeds.
- 2-3 ripe avocados, about 1 heaped cup of flesh
- 1 1/2 c milk (soy or any nut milk works fine – I recommend canned coconut milk for the absolute creamiest popsicles)
- 3 T maple syrup or other liquid sweetener of your choice
- 1/4 t vanilla bean seeds or paste
- 1/2 t matcha green tea powder (optional)
- 1 T coconut oil (optional)
- melted dark chocolate for dipping or raw chocolate sauce! (Equal parts coconut oil & raw cacao powder with enough maple syrup to sweeten)
Blend all ingredients until smooth.
Taste and adjust sweetness if necessary. Don’t skimp on the sweetener! Make sure it tastes sweet enough, otherwise you won’t be happy when you go to eat them later. There’s a very fine line between sweet & savory when using avocado in desserts.
Pour into popsicle molds.
Freeze for at least 6 hours before popping out and eating.
If you want to dip these in chocolate, I suggest melting the chocolate with a teaspoon of coconut oil to prevent it from hardening too quick and making it a bit thinner.
Pour the melted chocolate into a cup (wide enough to fit the popsicle) and dip the popsicle in OR use a spoon to drip the chocolate over the pop. Have a piece of parchment paper ready to lay the popsicles on to dry. I left them out until the chocolate set up before wrapping them individually and putting them back in the freezer.