The weather is starting to get warmer, soon enough we’ll be chowing down on fresh produce and sipping yummy smoothies! Some days, though; it just gets too hot. Being a cold weather lover, I know I’ll have to start preparing myself for the heat good and early. April sounds about right.
So what inspired these little popsicles? I actually bought a sack of hass avocados a few days ago, and they’re starting to get a bit too soft. I also ran out of cashew ice cream, and I can’t be caught without when the chocolate craving strikes. Also, Nutiva is hosting a recipe submission contest to win a Vitamix blender! To enter your own recipes, you can enter by clicking: Nutiva’s Superfood Recipe Giveaway. The link will take you to the giveaway page on facebook.
Pinterest has become something of a little bit of an obsession in recent months. I pick some ideas from a recipe here, another recipe there, and love to create these franken-recipes, this one included. We’ve all seen the banana-peanutbutter-chocolate banana ice cream, and we’ve all seen the avocado chocolate pudding. While I love both, the banana version doesn’t lend a creamy “dairy” feel, and the avocado version doesn’t hold it’s structure well enough to make a popsicle- which is where I found this middle ground. The avocado provides a creamy taste good enough to feed to your non-vegan friends, and the banana offers strength and structure in freezing- plus, it cuts down on the fat! This mixture creates a wonderful pudding which can be used in many different applications including just eating it from a bowl, using it in place of sour cream in a chocolate cake batter, you can add it to brownies, you can make ice cream, or you can make pudding popsicles!
- 1 small-medium ripe hass avocado, diced
- 1 small ripe banana, sliced
- 2 tbsp raw cane sugar
- 3 tbsp cocoa or cacao powder
- 1 tbsp of coconut oil
- 2 tbsp coconut butter/manna
- 1/3 cup of water
Get your blenders and popsicle molds ready! Just put all ingredients except for your water into a blender and blend until smooth. If your blender isn’t strong enough or your mix seems a little too chunky, add water a tablespoon at a time until it become a pudding consistency. If you coconut butter is too hard to blend smoothly, pop the jar in a hot water bath until it’s spreadable. Once you have your pudding, you can chill it then eat it as is, bake with it, or put it in popsicle molds.