Ingredients
- 2½ cups full-fat coconut milk (canned)
- ½ cup dates (~ 8 large)
- ¼ cup coconut oil (melted)
- ½ ripe avocado
- ½ cup cacao or cocoa powder (unsweetened)
- 1 tbsp vanilla
- ¼ tsp sea salt
- 1 tbso maple syrup (optional for a little more sweetness)
Instructions
- Soak pitted dates in warm water for about 10 minutes to soften. Drain. 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, leaving 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).
- Run the molds under some warm water for a few seconds to loosen up before pulling the popsicle out. Enjoy!
Notes
*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.