Chocolate Pudding Pops 1

  • 1 large avocado, pitted and diced
  •  360ml (1½ cups) Califia Farms Chocolate Coconut Almondmilk
  •  115g (½ cup) soft pitted dates, roughly chopped
  • 35g (⅓ cup) cocoa powder
  •  ¼ tsp fine sea salt
  •  115g (4 oz) dark chocolate, finely chopped
  •  60ml (¼ cup) coconut oil


  • freeze-dried raspberries, hemp seeds, and shredded or flaked coconut.


  1. In a blender combine avocado, almond milk, dates, cocoa powder, and salt. Blend until completely smooth. Pour mixture into popsicle molds, place cover on mold, and insert popsicle sticks. Freeze solid, overnight.
  2. To remove popsicles from mold, submerge mold in cool water just until popsicles release. Place on a baking sheet and return to freezer for 15 minutes.
  3. In a microwave-safe bowl, combine chocolate and coconut oil. Microwave in 30-second increments, stirring after each one, until fully melted and smooth. Let cool slightly.
  4. Drizzle popsicles with chocolate (or transfer chocolate to a tall, narrow vessel and dip popsicles in chocolate). Sprinkle with desired toppings. Return to freezer to set chocolate.

Recipe and Images Courtesy of Califia Farms

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