These Avocado Mint Chocolate Chip Popsicles are a quick, easy and fun summer treat…or really for anytime! Enjoy this dairy free treat!
Allergen Information:
Free from all major allergens
Serving Size:
Approximately 3-4 popsicles
Ingredients:
2 ripe avocados
1 Cup coconut milk, unsweetened, (vanilla flavored)
1/4 Cup honey
1 tsp coconut oil
2-3 drops Peppermint Essential Oil OR approximately 1/4 tsp peppermint extract
Mini Dark Chocolate Chips, allergy-free
Directions:
Cut and pit avocados. Peel away skin. Place in food processor.
Add the rest of the ingredients, blending on high until all combined.
Scoop into pastry bag and pipe into instant pop maker or traditional popsicle molds. Wait until frozen, pop out and enjoy!
Notes:
If you do not have local, unpasteurized honey, you may opt for agave nectar or pure maple syrup. Artificial sweeteners, even natural varieties such as monk fruit or stevia will not freeze well and may leave an after taste in frozen products. To decrease the sugar content further in this recipe, you may try 3 TBSP of honey instead of the 4 (4 Tablespoons is equal to 1/4 Cup), however, I found it to be just a bit bland. In this instance, I felt the 1/4 Cup was definitely needed.
For easy prep and clean up pipe a pastry bag or use a Ziplock bag to fill your popsicle molds.
*Vitality Oil is labeled safe for human ingestion when used according to safety guidelines (not pictured here, but rather noted with a white label). Add a drop to your water, blend in your soup, or use in other recipes to enhance the flavor of your dishes!
Adapted from: eatingbirdfood.com
If you wish to duplicate this recipe, please provide credit to the original author, linking this website to your work. All rights reserved.