Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.
This is one of those kind of recipes where I just wing it. I throw in a little of this and a little of that, tasting as I go. For you, I took some measurements this time but they’re really just a guideline. Don’t be afraid to switch things up to your own tastes.
I’ve made these fudgesicles every summer for a year or two. I think the first time I decided to make them, it was mostly out of curiosity. A frozen pop made out of avocado and cocoa? Could that taste good? Would I be able to detect the flavour of avocado in this frozen treat?
They really do taste good. You can’t detect the taste of the avocado unless you know it’s in there and you are really looking for it. There are some members of my family who love the creamy chocolate taste of these treats. I was afraid they would stop eating themwhen I fessed up and told them there was avocado in them. Now, they say they can taste the avocado but I’ve noticed they still run to the freezer for these Avocado Fudgesicles.
It wasn’t on my own that I came up with the idea of using avocado in homemade fudgesicles. I can’t remember where the original idea came from but I think credit should go to one of these lovely bloggers…
- Recipes To Nourish Homemade Fudgesicles with ingredients much like mine, maybe that’s where I originally got the idea?
- Nourishing Meals has this recipe for Avocado Fudgesicles. It includes the use of dates as a sweetener. I love the sweetness and softness of dates and I’ve been thinking about introducing new flavours. Banana Date Fudgsicles anyone?
- Diet Desserts and Dogs has a recipe for Chocolate Covered Fudgesicles. If I’m going to get into adding new flavours, how about Chocolate Covered Raspberry Fudgesicles?
This will be one tasty summer with a good variety of frozen pop treats to try!
Recipe: Avocado Fudgesicles
Summary: A creamy chocolate frozen pop treat you must try. Surprisingly, they don’t taste at all like avocado.
Gluten Free | Grain Free | Vegetarian | Vegan | Sugar Free | Dairy Free | Egg Free
- 1 avocado, barely ripe, peeled, pit removed
- 1/4 Cup cocoa or cacao powder
- 1 Tbsp good quality vanilla
- 3 – 4 Tbsp honey or sweetener of choice
- 2 – 2 1/2 Cups almond milk or milk substitute of choice
- pinch of sea salt
- The above measurements are just a suggestion. I go mostly by intuition and taste, adding ingredients as needed. You want something with a thickish pudding like consistency that tastes good.
- Place all the ingredients in a blender or food processor. Blend until smooth with a pudding like consistency. Taste, add more cocoa and/or sweetener as needed, blend to incorporate. There should not be any avocado pieces or flecks remaining. Strain through a strainer if needed.
- Pour mixture into individual Popsicle molds. If you don’t have Popsicle molds, you can use any kind of small containers along with Popsicle or Lollipop sticks, as long as they are food safe and freezer safe. For example, I wouldn’t use plastic cups and sticks from a craft store unless they were clearly marked as “food safe”.
- Freeze for several hours until solidly frozen. Run under water to release the popsicle from the molds.
- Makes about 3 – 4 Cups, depending on the size of the avocado and amount of liquid added. I usually get about 6 – 8 Popsicles plus a bit extra that I freeze in ice-cube trays for our little grandson. Coffee stir sticks stuck in the middle of the mixture serve quite well as a handle for his little hands.
One of the secrets to enhancing the chocolate flavour and taming the avocado taste, is to use an avocado that is not overly ripe. An overly ripe avocado has a stronger flavour than one that is barely ripe.
Recipe by Laureen.
Preparation time: 5 minute(s)
Diet type: Vegetarian | Vegan
Diet tags: Gluten Free | Grain Free | Sugar Free | Dairy Free | Egg Free
Number of servings (yield): 6 – 8
This posting is linked to the following events:
It’s a Keeper Thursday hosted by Christina at It’s a Keeper
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