Fudgy Pudding Pops


Iain Bagwell; Styling: Mindi Shapiro


  • 2 1/2 cups unsweetened chocolate almond milk
  • 1/2 cup coconut sugar
  • 2 tablespoons unsweetened cocoa
  • 1 tablespoon cornstarch
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 ripe avocado, peeled and pitted
  • 1/2 tablespoon vanilla extract
  • Dash of salt


1. Combine milk, sugar, cocoa and cornstarch in a pan. Bring to a boil over medium-high heat, whisking. Cook until mixture thickens, about 1 minute. Remove from heat. Whisk in chocolate until melted. Fill a large bowl with ice. Place pan in ice; let cool, stirring, until mixture is cold, about 20 minutes.

2. Transfer mixture to a blender. Add avocado flesh, vanilla and salt; process until smooth. Divide mixture among 10 (½-cup) pop molds. Insert pop sticks and freeze until firm, about 3 hours.

  • Active:
  • Total:
  • Yield: Makes 10 pops

Nutritional Information

Calories per serving: 149
Fat per serving: 9g
Saturated fat per serving: 3g
Cholesterol per serving: 0mg
Fiber per serving: 3g
Protein per serving: 2g
Carbohydrate per serving: 22g
Sodium per serving: 81mg
Iron per serving: 1mg
Calcium per serving: 54mg

Good to Know

The surprise avocado in these pops adds nutrients and a silky texture.

This Recipe Is

Deb Wise