Healthy Fudgesicles/Chocolate Pudding

 

I figure it is pretty par for the course that we are having a major heat wave...the very first of the summer....right when we start back to school!  I was beginning to think that we were going to get through a whole summer with no 90+ days, but alas, I was wrong!   As any normal northwesterner, when the mercury climbs, we think longingly of ways to cool off, and icy treats are the order of the day.  I stumbled upon these reusable silicone push pops on a link a friend sent me....and I had to have a set!!  I have always found the plastic molds I have annoying...hard to clean, hard to get your popsicle out, etc.  After a two batches....I have to say these molds are FANTABULOUS!! (I know that is not a word, but I really love these things!)  Pulling from an idea I found in The Sneaky Chef cookbook and Whole Life Nutrition blog, I set to work creating a luscious version of avocado chocolate pudding.  Perfect for eating as is, or filling into your popsicle molds for some divine fudgesicles.  Trust me...you will have NO idea there is avocado in there, and neither will your kids.  The avocado sets the creaminess factor over the top....you will love every creamy bite!

Makes about 4 popsicles

1 cup coconut milk (I have used regular and light with no discernible difference)
6 tablespoons unsweetened cocoa powder (I love Dagoba)
2 fresh, ripe avocados
1/4 cup agave or honey, to taste
dash of salt

Puree the whole mixture in your blender until creamy and smooth.  Feel free to add more of any the ingredients to suit your tastes.  Fill your molds, freeze!

NOTE:  Don't be tempted to use old avocados with brown flesh instead of green... they leave a weird smokey aftertaste not intended or pleasant!

NOTE II: I have also made this with Medjool dates, and less agave (about 8 with only 4T agave).  If you want a very thick pudding, cut back on the coconut milk.