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Pudding Pops

Pudding Pops


  • Author: Kim Campbell
  • Total Time: 10 minutes
  • Yield: 4 servings

Description

Who says ice pops are just for kids? Adults love a rich chocolate treat, too! These plant-based pops are a delicious way to cool down—no ice cream maker required. Creamy avocado gives them a luscious, pudding-like texture, while deep chocolate flavor makes them feel indulgent yet wholesome. You can also freeze the mixture in a Ninja Creami pint container and spin it later for a decadent, plant-based chocolate ice cream. And if it never makes it to the freezer? It’s just as incredible eaten straight up as a rich, velvety pudding.


Ingredients

Units Scale
  • 2 ripe avocados, pitted and peeled
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup maple syrup
  • 1 cup unsweetened plant-based milk
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Combine all the ingredients in a high-speed blender and blend until smooth.  If you have difficulty getting everything to come together evenly, you can slowly add a little more milk by the tablespoon.  Divide the mixture among six ice pop molds and freeze until firm, 4 to 6 hours.

Hint:  You can serve this pudding in a parfait layered with berries and nuts.  No need to worry about freezing anything!

Ninja Creami

  1. Place the mixture into 1-2 pint size containers and place in the freezer for 12-15 hours.  You may want to double the batch in order to fill 2 pint sized containers.  Spin the mixture in your ninja creami and enjoy!
  • Prep Time: 10
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