Creamy decadence at its best! These super-nostalgic fudge pops are reminiscent of the store bought “fudgesicles” we all grew up eating. This homemade version is equally as decadent, but made with real food ingredients. They get their delightful creaminess from avocado!! The true magic of these pops is the contrast of the creamy, fudgy pudding base with the crunch of the chocolates. They’re such fun, perfect for kids, and would be great for summer parties, BBQs, and July 4th celebrations, especially since they’re make-ahead friendly!
1 large, ripe avocado
¼ - ½ cup full-fat coconut milk
2 tbsp. cocoa powder
2 tbsp. maple syrup
¼ tsp. vanilla extract
12 MacNut Crunch chocolates (1 box)
You absolutely must have a ripe avocado for this recipe to work! An unripe avocado will not blend fully and you’ll be left with a chunky rather than smooth texture.
1.) In a blender, combine the avocado,¼ cup coconut milk, cocoa powder, maple syrup, and vanilla. Process until you achieve a thick, rich, completely homogeneous mousse, scraping down the sides as needed.
2.) Taste the pudding and adjust as you see fit; you can add a few more pinches of cocoa powder for additional chocolate flavor and/or another dash of maple syrup for additional sweetness. The amounts you need will depend on the size of your avocado, so feel free to tweak until you achieve a flavor you love.
3.) Add additional coconut milk, a tablespoon at a time, until you create a pudding that is thin enough to pour into popsicle molds, but just barely. It should be about the thickness of applesauce.
4.) Chop the MacNut Crunch chocolates into small pieces and stir them into your pudding.
5.) Scoop the pudding into 4 popsicle molds and insert sticks into the middles; the pudding will be thick enough to keep them upright. Freeze at least overnight, or up to several days.
6.) When you’re ready to enjoy the fudge pops, run some hot water over the outside of the popsicle molds to get the popsicles to release cleanly. Store any extra fudge pops in a sealed container in the freezer.
This recipe was developed and photographed by Lee of @TheRogueBrusselSprout. She spends each winter in Hawaii and is a huge macadamia nut lover.