When my brother and I were younger, our one and only goal in life was to catch the ice cream truck. We’d be playing outside in the yard with our friends all day (because that’s what parents did back then, kicked you literally to the curb for the entire day) until one of us would hear the distant tinkle of the most amazing/whose idea was that/best truck in the world and then we’d sit oh so quietly trying to figure out which direction the sound of The Entertainer was coming from. Once we figured out WHERE it was located we would spring into action like a well-oiled machine: I would run into the house to beg money from my mom, because let’s face it I was the cute one, while the rest would run after that truck like they would never see it again. You only have to be left behind by the ice cream truck once to inspire you to run like you’re trying to qualify for the Olympics.
We’d get to the truck sweaty and out of breath with red faces and breathlessly (literally) order the same things – my choice was always the Fudge-O bar while my brother would get the cone with the crushed nuts. On those occasions that we’d miss the truck we would walk home as slow as molasses, dragging our feet in despair while drooling at the thoughts of those missed sweet treats. We would have to resort to sub-par house ice cream or, on a GOOD day – pudding pops that were in the freezer all along. Mom never told us they were there or it would be like a cloud of locusts went through the box.
I hadn’t had a pudding pop in YEARS until I started making these last summer. As a slightly smarter adult and someone whose whole life is about teaching people to make better choices I can’t exactly tell my clients to eat pudding pops now can I? But what is life without pudding pops or ice cream? It’s empty, that’s what. I promise, these actually taste SO much better than any pre-packaged pop.
The recipe is a blend of avocados (which will get hidden), almond milk, chocolate, cacao powder, and the ingredient that really makes them rich & decadent – a few tablespoons of almond butter.
Makes: 10 pops
2 medium ripe avocados
¼ cup chocolate chips, melted* (see note)
3 tablespoons cacao powder
3 tablespoons maple syrup
3 tablespoons almond butter
1 teaspoon pure vanilla extract
2 cups vanilla almond milk
¼ teaspoon sea salt
½ cup chocolate chips + ½ teaspoon coconut oil
crushed nuts such as almonds or pistachios
Scoop the avocados into a blender along with the melted chocolate chips, cacao powder, maple syrup, almond butter, vanilla, almond milk, and sea salt. Blend until smooth. Pour into ice pop molds and freeze overnight, or for at least 9 hours.
To remove the pops, let them sit at room temperature for a few minutes until the pops are loose enough to pull out.
Optional topping: Melt the additional chocolate chips together with the coconut oil. Drizzle on the pops and sprinkle the crushed nuts on top.
Alternatively, you can enjoy this as pudding in non-pop form. After you blend the mixture, scoop it into a bowl, or individual bowls, and chill in the fridge for at least 4 hours. This is what I do because I like things fast and simple.
*if you have a really powerful blender (like a Vitamix), you do not need to melt the chocolate first.