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These creamy vegan chocolate pudding pops are perfect for chocolate lovers looking for a sweet treat to beat the heat.
Vegan Chocolate Pudding Pops
These creamy vegan chocolate pudding pops are perfect for chocolate lovers looking for a sweet treat to beat the heat.
- 1 large avocado (pitted and diced)
- 350 ml chocolate almond milk
- 90 g soft pitted dates (roughly chopped)
- 35 g cocoa powder
- ¼ teaspoon fine sea salt
- 115 g dark chocolate (finely chopped)
- 33 g coconut oil
- 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.
