The welcome surprise of avocado adds rich nutrients and a dreamy, silky texture.
2 1/2 cups unsweetened chocolate almond milk
1/2 cup coconut sugar
2 tablespoons unsweetened cocoa
1 tablespoon cornstarch
4 ounces bittersweet chocolate, finely chopped
1 ripe avocado, peeled and pitted
1/2 teaspoon vanilla extract
Dash of salt
How to Make It
Combine milk, sugar, cocoa and cornstarch in a pan. Bring to a boil over medium-high heat, whisking. Cook until mixture thickens, about 1 minute. Remove from heat. Whisk in chocolate until melted. Fill a large bowl with ice. Place pan in ice; let cool, stirring, until mixture is cold, about 20 minutes.
Transfer mixture to a blender. Add avocado flesh, vanilla and salt; process until smooth. Divide mixture among 10 (1/2-cup) pop molds. Insert pop sticks and freeze until firm, about 3 hours.