📖 Instructions

1. Prep the Avocado: Halve the avocado, remove the pit, and scoop the flesh into a blender. Make sure it's ripe for the best texture and flavor!
2. Combine Wet Ingredients: Add the cocoa powder, maple syrup, almond milk (or any dairy-free milk of your choice), and a pinch of salt to the blender. Consider adding a teaspoon of vanilla extract here for an extra layer of flavor, if ya want.
3. Blend Until Smooth: Blend all the ingredients on high speed until the mixture is completely smooth and creamy. This might take a minute or two, depending on your blender. Scrape down the sides as needed to make sure everything is fully incorporated. The mixture should be rich and decadent.
4. Taste and Adjust: Give the mousse a taste and adjust the sweetness to your liking. Add more maple syrup if you prefer it sweeter, or a pinch more salt to enhance the chocolate flavor.
5. Pour into Molds: Carefully pour the chocolate avocado mousse into your ice pop molds, filling each one almost to the top. Leave a little room for expansion during freezing.
6. Insert Sticks: Insert ice pop sticks into the center of each mold. Make sure they are standing upright and centered so your pops are easy to hold later.
7. Freeze: Place the filled molds in the freezer and let them freeze for at least 4-6 hours, or preferably overnight, until they are solid. I know its hard to wait but its worth it!
8. Unmold: Once the pops are completely frozen, remove them from the molds. You can run the molds under warm water for a few seconds to loosen the pops, making them easier to remove. Be patient and gentle to avoid breaking them.
9. Enjoy: Serve immediately and enjoy your delicious, healthy, and dairy-free Chocolate Avocado Mousse Pops! These are great on a hot day or as a guilt-free dessert any time of year.