Choc avocado raspberry pops

Jacqueline Alwill

Brown Paper Nutrition

You can’t taste the avocado though, so essentially just creamy, delicious, nourishing icy poles you can gobble up as a sweet treat, actually you know what bugger that – eat them for breakfast if you like!!! 😉

They’re so yum, healthy and a fab way to enjoy avocado beyond avo on toast, avo on eggs, avo guac, avo in smoothie, avo errrrrryday baby. 🥑

I think my mum instilled the love of avocado in me, each day after school when she wasn’t working we went home, she’d crack one open, squeeze it with lemon, salt and pepper and we’d have halfa each. I still love it like that, but I also love how creative you can get with avocado in sweet and savoury dishes too. 🙂



Makes 6

Gluten free : Dairy Free : Vegan

1 1/2 cups avocado flesh (approx 2-3 small avocado)
Choc layer:
3 tablespoons raw cacao powder
1 teaspoon cinnamon
2 tablespoons maple syrup
1/3 cup water

Berry layer:
1 cup berries (can be frozen and defrosted)
1/2 teaspoon cinnamon
1 tablespoon maple syrup
1/4 cup water

For the chocolate layer, blend 3/4 cup avocado with the chocolate ingredients and set aside.

For the berry layer, blend remaining 3/4 cup avocado with the berry ingredients.

Alternate layers in popsicle moulds, then freeze 6 hours or until set. 🌱