What’s chocolaty, thick and rich and tastes fab-u-lous on a hot evening? These babies:
Walker helped me pick out a ripe avocado at the store, and protecting it in a paper bag he snagged from the apple display. Which I never tire of, I love how he will go hunt down the paper bags, and carry the bags of produce through the store.
As soon as dinner was over, he ran to the freezer and dragged it open asking for one. We went outside to enjoy the evening, and Walker scarfed his down, with Alistaire hanging around me, the baby ate half of mine!
Ford ate his, I asked him what he thought of it. He said “It was pretty good”. Kirk piped up “Did you know it was mostly avocado?”, to which then the teen started in on how “he knew it tasted weird”. Uh-huh. All I can say about being a teen is I remember having totally pedestrian tastebuds at that age as well. I wanted nothing to do with healthy or natural food. All I wanted was a bag of Cool Ranch Doritos and a jug of pop. So I’ll cut him some slack I suppose. As long as he doesn’t know what is in a recipe he will eat it, and often enjoy it. The toddler and baby just go by taste thankfully 😉
- 1 ripe avocado
- ½ cup unsweetened coconut milk
- ¼ cup unsweetened cocoa powder
- ¼ cup pure maple syrup
- 1 tsp pure vanilla extract
- Pinch fine sea salt
Add the ingredients into a high speed blender, process until smooth. Scrape into popsicle molds, tap gently on counter to settle, insert tops and freeze.
To remove, run mold under warm water for a few seconds, pop out.
Makes 4 standrad sized fudgesicles or 6 smaller ones, depending on your mold size.