This recipe uses one unusual ingredient - avocados. Don't be afraid, they work surprisingly well in desserts, especially when combined with chocolate. Even if you are a picky eater, you won't be able to tell the difference because of their neutral taste. I already used avocados to make other dairy-free recipes: Mint Chocolate Chip Ice-Cream and Creamy Key Lime Popsicles Avocados add a deliciuosly creamy texture, are high in potassium and are a great source of heart-healthy monounsaturated fatty acids.
Nutritional values (per serving):
|of which Saturated||11.9||grams|
|Magnesium||64||mg (16% RDA)|
|Potassium||388||mg (19% EMR)|
Macronutrient ratio: Calories from carbs (8.6%), protein (6.1%), fat (85.3%)
Ingredients (makes 8 servings):
Note: This recipe makes 8 popsicles - one popsicle is about ½ cup of the mixture. You can use almond milk instead of coconut milk but the result won't be as creamy and will contain less fat. Most coconut milk cans contain toxic BPAs - avoid them if you can. Keep in mind that a product has to be labeled "BPA-free", as manufacturers are not required to display if otherwise. I really like Aroy-D coconut milk - in my opinion, it is the best tasting and also BPA-free.
- Halve the avocados and remove the seeds. Scoop the soft pulp into a blender and add the coconut milk, cacao powder and Erythritol.
- Add the cinnamon and stevia - I used Chocolate Stevia.
- Pulse until you can't see any bits of avocado and the mixture is smooth...
- ... for about 5 minutes. I used my Kenwood mixer with a food processor attachment.
- Scoop the mixture into popsicle molds and add popsicle sticks.
Each popsicle I made is about ½ cup.
- Place in the freezer for 3-4 hours or until frozen.