When I was a kid, I absolutely loved those iconic "fudgesicles". Remember the ones that were wrapped in white paper and came in the big box? The ones that were really decadent and creamy and also small enough to eat several of?? Gosh how I adored them. They're so nostalgic and immediately make me think of summer.
Although I remember them so fondly, I don't imagine I'd be so into the ingredients now. That's exactly why I decided it was time for a homemade version! These homemade fudge pops are even more delicious than I remember and I have to admit that I'm absolutely smitten with them. They come together in only about 15 minutes and are much better for the body than the store-bought version. Can you guess the secret ingredient that makes them so creamy and decadent??
Believe it or not, these decadent fudge pops get their wonderful texture from avocado. I know this sounds crazy, but please trust me and give it a try! Avocado has the most wonderful, indulgent, velvety texture and only a subtle taste. When hidden behind chocolate, the taste completely disappears. It's a wonderful way to end up with a rich, creamy chocolate dessert made from plants! It's also a really easy way, since you'll basically just blast everything in a blender.
If you're still skeptical, check out this Chocolate Avocado Mousse Cookie Tart too, which one of my absolute most delightful recipes. Clearly this is a favorite trick of mine! And while this chocolate avocado mousse/pudding idea works great in tarts, fudge pops, etc, it's also fabulous on its own and is a frequent dessert treat in our house.
Creamy + Crunchy
There's one other element that makes these fudge pops really unique: they're both creamy AND crunchy. I know, right?? It's the best of both worlds. While I love a good, creamy fudge pop, adding some crunch into the mix really takes them up a notch because the two textures highlight one another.
In this version, I'm achieving that crunch factor with Hawaiian Host MacNut Crunch. They're the cutest little bite-sized chocolate cups filled with crunchy macadamia bits. You'll just chop them up and fold them into the avocado pudding before pouring it into popsicle molds.
As I've mentioned before, I'm partnering with Hawaiian Host on a series of recipes. I'm so enamored with everything they make because I'm the world's biggest macadamia nut fan and a huge chocolate fan as well. You can find all our collaborative recipes on Hawaiian Host's Instagram feed, and some will be ending up here on my blog as well, including this dreamy Matcha Honey Swirl Freezer Fudge.
Let's Talk Ingredients
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Avocado. You absolutely must have a ripe avocado for this recipe to work! An unripe avocado will not blend fully and you’ll be left with a chunky rather than smooth texture.
Full-fat coconut milk. The kind in the can, not the coconut milk beverage.
Hawaiian Host MacNut Crunch chocolates. These are what will bring some crunch to your decadently creamy fudge pops!
Optional additional decorations. This is purely for show, but fun if you want to do it! Feel free to drizzle your fudge pops with chocolate, caramel, white chocolate, etc, and maybe even add some sprinkles or other toppings to stick to the drizzle.
Aren't these fudge pops the greatest thing ever? They're creamy but also crunchy, indulgent but also loaded with nourishing avocado, nostalgic but also novel. I can't get enough of them!
I hope you fall in love with this recipe as much as I have and make them again and again all summer long. My suggestion?? Make some right now and have them stashed away in the freezer for a hot evening when you need a special treat! Or perhaps even enjoy one as an afternoon snack... they're made with avocado, after all!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Disclosure: This recipe has been developed through a paid partnership with Hawaiian Host. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.
Eat Colorfully, Live Colorfully
Subscribe to my brand new newsletter!
It's much more than just food. Together we'll explore seasonal ingredients and healthy recipes. But we'll also delve into health and wellness topics, self care tips, books, podcasts, and the natural world. This newsletter is all about leading a more colorful, plant-filled, holistic, and intentional life.
In a blender, combine the avocado, 0.25 c coconut milk, cocoa powder, maple syrup, and vanilla. Process until you achieve a thick, rich, completely homogeneous pudding, scraping down the sides as needed.
Taste the pudding and adjust as you see fit; you can add a few more pinches of cocoa powder for additional chocolate flavor and/or another dash of maple syrup for additional sweetness. The amounts you need will depend on the size of your avocado, so feel free to tweak until you achieve a flavor you love.
Add additional coconut milk, a tablespoon at a time, until you create a pudding that is thin enough to pour into popsicle molds, but just barely. It should be about the thickness of applesauce.
Chop the MacNut Crunch chocolates into small pieces and stir them into your pudding.
Scoop the pudding into four popsicle molds and insert sticks into the middles; the pudding will be thick enough to keep the popsicle sticks upright. Freeze at least overnight, or up to several days.
When you’re ready to enjoy the fudge pops, run some hot water over the outside of the popsicle molds to get the popsicles to release cleanly. If desired, you can decorate their outsides with a drizzle of chocolate, sprinkles, etc.
Store any extra fudge pops in a sealed container in the freezer.