Avocado Crunch Popsicles
There are 3 things I can't seem to say no to: 1) avocado milkshakes and toast 2) chocolate coated anything 3) sneaking in extra nutrients to my food, especially nutrients for my skin! So I had to find some way to mix all those 3 together.
If you're from Indonesia, you'd know how delicious avocado milkshake made this way is!! I've realized that this smoothie combo is an Indonesian thing and have not seen it elsewhere! I looove anything with a hardened chocolate coating, from milkshakes to soft serve sundaes to ice creams (you know, like magnums) and can eat them all day, everyday (though it's not very good for your skin, nor your waist..) they are my absolute guilty pleasure. This avo crunch pops is a mash-up of that avocado milkshake and chocolate crunch ice cream, without overdoing on the chocolate so I don't go into a sugar coma!
What I love about this popsicle is a little creamier than most fruit/coconut water based popsicle, thanks to avocados (i.e. you can bite it and not have your teeth screaming in pain)! If you can, get ahold of a higher fat content almond milk or even coconut milk to make it extra creamy.
Popsicles are always so fast and simple to make and when done right, they can taste so good! This avo crunch pops is perfect for when I'm rushing out and don't have time to make breakfast or when I come home and crave (read: need) ice cream a.s.a.p so I don't reach out for those magnums. It's packed with green tea, avocado and cacao a.k.a what I like to call skin food.
The good news is, blending herbilogy green tea & coffee in this pops helps me keep off those magnum cravings and I don't crave magnums anymore! :D YAY!
Avocado Crunch Popsicle
Makes 5-6 popsicles
Ingredients
Avocado Popsicle
1 avocado
4 tbsp honey
1/4 cup almond milk
1/2 tsp vanilla extract
Chocolate Crunch Coating
30 grams (12 squares) dark chocolate
2 tsp coconut oil
Method
1. Scoop the flesh out of a ripe avocado and blend it with honey, almond milk, green tea and vanilla extract.
2. Pour into popsicle moulds and freeze overnight.
3. The next day, melt your dark chocolate on a double boiler. When the chocolate starts to melt, stir in coconut oil and green coffee extract with a spoon until well combined.
4. Take out the frozen popsicles out of the freezer and line them on top of a baking tray or plate, then quickly drizzle the melted chocolate on top, flip the popsicle and drizzle again.
5. The chocolate shell will harden instantly and is ready to eat! Don't forget to store the popsicles you're not eating back in the freezer! (Unless you plan on eating them all..)
