Serves: 10 popsicles
Coconut avocado popsicles
- 2 large ripe avocados, or 3 small/medium sized
- 400ml canned coconut milk, full-fat, well shaken
- 3 tbsp honey, or agave syrup
- 250g 70% dark chocolate, chopped
- 1/2 cup coconut oil
- 1/3 cup candied pecans, chopped, optional
In a blender or food processor, puree avocado, coconut milk, and honey. Taste mixture. If it is not sweet enough to your liking, add additional honey as needed.
Pour mixture into popsicle molds until almost full. Place a layer of foil over the popsicle mold, followed by the popsicle mold over. Insert wooden sticks into the mold.
Place filled molds in the freezer for at least 3 hours, or until the popsicles are solid.
Chocolate Topping: Over a double boiler (bain-marie), melt together chopped chocolate and coconut oil until smooth.
Unmold frozen popsicles. Dip coconut avocado popsicles in melted chocolate. Immediately sprinkle chopped pecans. If desired, drizzle additional melted chocolate over popsicles. Enjoy immediately, or store in the freezer until ready to serve.
Images and full recipe source: The Little Epicurean