Chocolate Coconut Cream Popsicles

You know when you buy a kitchen gadget and tell yourself (or your significant other) that you’re going to use it “ALL THE TIME”? Flash to me buying a popsicle mold off Amazon a couple years ago, convinced that I would basically be operating a small ice cream stand out of my kitchen. You might be wondering how many times I’ve since used said mold; I would estimate a whopping three. The rest of the time it’s been a lovely statue in my freezer.

Well, I’m writing this post to officially declare that this is the summer of the popsicle! I will be busting out every flavor combination possible and if I have you over for dinner, you’re expected to eat at least two for dessert. First up, my take on a classic chocolate fudgsicle– which wouldn’t be complete without coconut and some hidden avocado, obviously. They’re so simple, very low in sugar, and can be made quickly with a high-power blender or food processor.

You’ll even benefit from the ingredients:

Coconut Milk: Hydration/Healthy Fats/Lowers Cholesterol

Coconut Oil: Anti-bacterial/Anti-fungal

Cacao Powder: Antioxidants/ Magnesium/Calcium/Iron

Avocado: Healthy Fats/Fiber

Dates: Fiber/Minerals/Vitamins

Sea Salt: Trace Minerals/Balances Fluids

Vanilla: Reduces Inflammation

In short, they’re seriously delicious (think creamy, rich, and perfect) and you have nothing to feel bad about afterwards so please make them asap. You can use any popsicle mold (mine is this one), or even small paper cups if need be! I also used raw cacao powder as it’s the most natural, unprocessed form of chocolate. Feel free to use cocoa powder as long as it’s not sweetened.

INGREDIENTS:

2.5 cups full-fat coconut milk (around 1.5 cans)
8 dates (around 1/2 packed cup)
1/4 cup coconut oil
1/2 ripe avocado
1/2 cup raw cacao powder (or any kind, unsweetened only)
1 TBSP vanilla
1/4 TSP sea salt

Optional: 1 TBSP maple syrup (if you like things a little more sweet/less bitter)

TO MAKE:

Soak pitted dates in warm water for about 10 minutes to soften. Combine coconut milk, dates, coconut oil, vanilla and sea salt into a high-powered blender or food processor. Run for about a minute to fully combine.

Pour out about 1/2 cup and set aside. (You can skip this step completely and add all ingredients if you don’t care about the cute white layer.)

Add in the avocado, cacao powder and maple syrup (if including). Run again for another 15 seconds to combine fully.

Pour mixture into popsicle molds, leaving about an inch at the top for the white layer. Put into the freezer to set (about 20 minutes).

Take out of the freezer and top off with the white coconut mixture. Still leave about 1/4 of an inch at the top as they will expand when frozen.

Place back into the freezer and remove to place popsicle sticks into the molds after about 2 hours. Then continue to freeze over night (or at least for 6 hours total).

*If you have a different kind of mold you may not need to wait for it to set before placing the sticks in. It just helps them to stay in place.

Run the molds under some warm water for a few seconds to loosen up before pulling the popsicle out. Enjoy!