RECIPE: Chocolate Avocado Popsicles
2 large Hass avocados
1/2 cup plus 2 tablespoons sugar
1/4 cup plus 2 tablespoons raw cacao powder (or more to taste)
2 cups unsweetened coconut milk
Add all ingredients to blender.
Blend until completely smooth. Scrape down sides if necessary with a spatula.
Pour into popsicle molds, add sticks and freeze 8 hours or overnight.
To remove from mold, turn the mold sideways and run lukewarm water from the faucet over the tips of the popsicle molds for a minute. They should slide out easily without melting.
Adapted from The Other Side of The Tortilla