INDIANAPOLIS (WISH) — Here’s how to make Annessa’s creamy chocolate avocado pops from All Indiana.
- 2 medium ripe avocados
- 1 cup vanilla almond milk or coconut milk
- 1/2 cup cocoa powder
- 1/2 cup plain Greek yogurt
- 1/4 cup raw honey
- Blend or puree all ingredients in a food processor or blender until smooth.
- Pour into molds.
- Let freeze about four hours before serving.
After pops are frozen, melted dark chocolate can be drizzled over the top to create a crunchy outer layer, or dipped into melted dark chocolate and sprinkled with unsweetened coconut flakes or nuts.