No summertime treat is as iconic as the fudge pop! I’ve teamed up with California Avocados to remake a classic that packs a nutrient-dense punch. Your kiddos will love these sweet treats as much as you will! Make these—you are basically a health coach now!
Makes 6-8 pops, depending on the size of your popsicle mold.
1 15 oz. can full-fat coconut milk
1/4 cup unsweetened cocoa powder
2-3 Tbsp. honey
Pinch of sea salt
1 large, ripe California avocado, pitted and skin removed
1/2 cup chopped, toasted hazelnuts
1/2 cup fudge sauce for garnish
Place all ingredients into your blender. Blend on high speed for 2-3 minutes to fully incorporate the cocoa into the coconut milk. Pour from the blender into your molds with about 1 inch headspace. Liquid expands when freezing. Place popsicle sticks into the pops and freeze overnight. You may un-mold them at 4 hours but I found the best result after freezing overnight. To serve simply drizzle pops with fudge and sprinkle the tops with chopped toasted hazelnuts.
