This chocolate pudding pop

 This chocolate pudding pop

 recipe is a heavenly summer dessert! It's absolutely vegetarian, as avocado and almond margarine make the rich, smooth base


• 2 medium ready avocados

• ¼ cup chocolate chips, melted* (see note)

• 3 tablespoons cacao powder

• 3 tablespoons maple syrup

• 3 tablespoons almond margarine

• 1 teaspoon unadulterated vanilla concentrate

• 2 cups Almond Breeze Almondmilk Vanilla

• ¼ teaspoon ocean salt

Discretionary garnish:

• ½ cup chocolate chips + ½ teaspoon coconut oil

• squashed nuts like almonds or pistachios

How to prepare 

Scoop the avocados into a blender alongside the softened chocolate chips, cacao powder, maple syrup, almond margarine, vanilla, almond milk, and ocean salt. Mix until smooth. Fill ice pop shape and freeze for the time being, or for somewhere around 9 hours.

• To eliminate the pops, let them sit at room temperature for a couple of moments until the pops are sufficiently free to pull out.

• Discretionary fixing: Liquefy the extra chocolate chips along with the coconut oil. Shower on the pops and sprinkle the squashed nuts on top.

• On the other hand, you can partake in this as pudding in non-pop structure. After you mix the combination, scoop it into a bowl, or individual dishes, and chill in the cooler for something like 4 hours.

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