Vegan Avocado Fudgesicles might sound like austere health food, but one lick and you’ll be a convert. Luscious, velvety, and intensely chocolatey, they melt on your tongue like a truffle disguised as a popsicle.
You’d never guess the secret ingredient hidden within, lending richness and body without a trace of green flavor.
Whole Food Plant-Based Sweetened Avocado Fudgesicles
Sweetened with maple syrup and deepened with a touch of vanilla and sea salt, these are the kinds of treats that feel both nostalgic and elevated, to suit the young and young-at-heart with equal success.
Variations for your Creamy Vegan Avocado Fudgesicles
If you think it can’t get any better than this, just wait. Try dunking or drizzling the frozen pops with a bit of melted dark chocolate and let it re-freeze. It sets up as a shatteringly crisp shell, almost like a frozen chocolate truffle. It sets very quickly but you can also sprinkle the chocolate with cacao nibs or chopped nuts for some extra crunch while it’s still liquid.
Vegan Fudgesicle Mix-In Ideas
It’s hard to beat classic, pure chocolate, but when you want to switch things up, consider the following simple flavor variations:
- Mint chocolate: Add ½ teaspoon peppermint extract
- Mocha: Add 2 teaspoons instant coffee powder
- Mexican hot chocolate: Add ¼ teaspoon chili powder, ¼ teaspoon ground cinnamon, and ⅛ teaspoon cayenne pepper
Other whole food plant-based recipes you might like:
- Healthy Vegan Lemon Bliss Bars
- Vegan Matcha Shamrock Shake
- Vegan Stuffed Dark Chocolate Dipped Strawberries
- Vegan Double Chocolate Chip Cookies (WFPB, OIl Free, Refined Sugar Free)
- 5 Minute Vegan Chocolate Hummus (5 Ingredient & Oil Free)
Creamy Vegan Avocado Fudgesicles
Ingredients
- 2 medium avocados
- 1/2 cup Dutch-processed cocoa powder
- 1/2 cup maple syrup or date syrup
- 1/2 cup plain, unsweetened non-dairy milk
- 1/2 teaspoon pure vanilla extract
- pinch salt optional
Instructions
- Add all the ingredients for the fudgesicles to a food processor or blender and puree until completely smooth. You may need to stop and scrape the sides of the canister with a spatula to make sure everything is incorporated and homogenous.
- Spoon the fudgesicle mixture into your popsicle molds, distributing it evenly between each indentation. Tap the molds gently on the counter to release any air bubbles and even out the top.
- Insert sticks and lightly cover. Carefully move the molds to a flat surface in the freeze and let stand for at least 3 hours, and ideally 6, until completely firm and frozen all the way through.
- When ready to enjoy, thaw the popsicles on the counter for 3 – 5 minutes or run the outsides of the mold under hot water for just a minute, in case they aren’t coming out easily. Extra pops can be wrapped individually in plastic or stashed small zip top bags for easy access.
Notes
- Mint chocolate: Add ½ teaspoon peppermint extract
- Mocha: Add 2 teaspoons instant coffee powder
- Mexican hot chocolate: Add ¼ teaspoon chili powder, ¼ teaspoon ground cinnamon, and ⅛ teaspoon cayenne pepper
Nutrition
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Looking forward to getting your materials! Sounds amazing!!!
Enjoy!
I’m going to try making this with carab since I’m allergic to chocolates caffeine! I can’t wait!
Great! We hope you enjoy it.
Can I just freeze this recipe in an ice cream container in the freezer and enjoy it that way?
That seems like it would work!