Chocolate Pudding Pops
These creamy vegan chocolate pudding pops are perfect for chocolate lovers looking for a sweet treat to beat the heat.
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Servings: 1
Rating:
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- 1 1 large avocado (pitted and diced)
- 350 350 ml chocolate almond milk
- 90 90 g soft pitted dates (roughly chopped)
- 35 35 g cocoa powder
- 0.25 0.25 tsp teaspoon fine sea salt
- 115 115 g dark chocolate (finely chopped)
- 33 33 g coconut oil
Method
- In a blender combine avocado, almond milk, dates, cocoa powder, and salt. Blend until completely smooth. Pour mixture into popsicle molds, place cover on mold, and insert popsicle sticks. Freeze solid, overnight.
- To remove popsicles from mold, submerge mold in cool water just until popsicles release. Place on a baking sheet and return to freezer for 15 minutes.
- In a microwave-safe bowl, combine chocolate and coconut oil. Microwave in 30-second increments, stirring after each one, until fully melted and smooth. Let cool slightly.
- Drizzle popsicles with chocolate (or transfer chocolate to a tall, narrow vessel and dip popsicles in chocolate). Sprinkle with desired toppings. Return to freezer to set chocolate.
Feeling the heat? Cool down with the fresh and flavoursome vegan ice cream recipes.
