So Good Fudge Pops (with Avocado!)

Treat the kids to the creamiest homemade Fudge Pops that are one of the best frozen desserts I’ve ever made. Seriously, these might be packed with nutritious ingredients, but the texture is identical to a classic pudding pop and they are SO darn good. The only hard part of this recipe is waiting for them to freeze!

Fudge Pops

You may know this about me, but if not: I love Popsicles. I love them for snacks, desserts, and every eating opportunity in between. I find that they are a fun way to serve up ingredients the kids may not otherwise want to eat—which is where this recipe comes in!

After I shared my Chocolate Avocado Pudding recipe, a few people told me on Instagram that they were great as pudding pops. I finally got around to trying it myself and WOAH, they were so right! They are an easy homemade option when you’re craving a pudding pop or fudgsicle.

These creamy fudge popsicles are crazy easy to make—there’s no cooking or need to simmer, so they are very fast to whip up—and they freeze into the most delish popsicles. They are a delicious chocolate dessert that is packed with healthy fats, protein, and the creamiest texture without even using cream.

Ingredients You Need

To make these homemade fudgesicles, you’ll need the following ingredients:

• Avocado: You’ll want this to be ripe and just soft to the touch as it’s the primary source of creaminess in the recipe.
• Plain whole milk yogurt: You can use regular or Greek yogurt here. It adds additional creaminess in the popsicle recipe.
• Cocoa powder: I use Hershey’s special dark, but any unsweetened cocoa powder will work.
• Vanilla extract: A little vanilla balances the flavor of the cocoa powder nicely.
• Maple syrup or honey: This balances out the flavors in the cocoa powder and avocado with a little sweetness. (Avoid honey for babies under 1 year.) If you prefer to avoid added sugars, you can add a small ripe banana.
• Optional: almond butter: I like to add the almond butter since it makes them just a little creamier, especially if I’m using regular yogurt, but you can omit it if you use Greek yogurt.

Step-by-Step Instructions

Here’s a look at the process of making this recipe. Scroll to the end of the post for the specifics.

1. Add the ingredients to the blender.
2. Blend smooth, stopping to scrape down the sides of the blender if needed.
3. Spoon into popsicle molds.
4. Freeze until firm, then enjoy!

TIP: These need to freeze for at least 4-6 hours, so either make them in the morning of the day you want to serve them or the day before.

Best Popsicle Molds

I like the Zoku popsicle molds best since they are durable, reliably easy to get out of the molds, and are easy to clean. We like this classic mold shown throughout this post and these mini ones. (This recipe is a little decadent, so the smaller molds would be a great option!)

TIP: Find my full list of favorite Popsicle Molds so you can choose the best one for your family.

Frequently Asked Questions

How to Store

Transfer frozen popsicles to a zip-top freezer bag and store in the freezer for up to 6 months.

Best Tips for Success

• Use ripe avocado that’s just soft to the touch. You can also use slightly thawed frozen avocado.
• Use regular plain whole milk yogurt or Greek style.
• To make these dairy-free, use a Greek-style dairy-free yogurt.
• If you use regular plain whole milk yogurt, I like to add the optional almond butter to ensure ultimate creaminess.
• You can use vanilla yogurt to make them slightly sweeter. Or, you can omit added sugar by skipping the maple syrup or honey and adding a small very ripe banana.
• Taste the mixture before you spoon it into the molds and add more sweetener as needed. (Some cocoa powder is more bitter than others.)
• You can use popsicle molds, ice pops molds, or small disposable 3-ounce cups and popsicle sticks.

I’d love to hear your feedback on this recipe if you try it. I love hearing what your kids think of my recipes, so please comment below to share!

• Add all ingredients to a blender. Blend on low speed until combined, increasing the speed a little to make a smooth pudding. Stop and scrape down the sides of the blender if needed.

• Taste the mixture and add a little additional sweetener if needed.

• Spoon into popsicle molds.

• Freeze for 4-6 hours or overnight until firm.

• Remove from molds and serve cold. (You can let them sit at room temperature for a few minutes so they soften just slightly before serving if desired.)

• Use ripe avocado that’s just soft to the touch.
• You can also use slightly thawed frozen avocado.
• Use regular plain whole milk yogurt or Greek style.
• If you use regular plain whole milk yogurt, I like to add the optional almond butter to ensure ultimate creaminess.
• Dairy-free, use a Greek-style dairy-free yogurt.
• You can use vanilla yogurt to make them slightly sweeter.
• Taste the mixture before you spoon it into the molds and add more sweetener as needed. (Some cocoa powder is more bitter than others.)
• You can use popsicle molds or small disposable bathroom cups and popsicle sticks.
• Run the molds under hot water for a few seconds to help remove the popsicles.

Calories: 87kcal, Carbohydrates: 9g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 9mg, Potassium: 227mg, Fiber: 3g, Sugar: 5g, Vitamin A: 50IU, Vitamin C: 3mg, Calcium: 32mg, Iron: 1mg

This post was first published May 2020.