Double Chocolate Popsicles

8 – 12

Prep Time
15 minutes

Cooking Time
15 minutes

Total Time
2 hours



– 400ml coconut cream
– 1 avocado (170g)
– 80 – 100ml liquid sweeter (I used agave)
– 45ml cacao powder
– 50g dark chocolate, roughly chopped
– 8 – 12 popsicle sticks/ skewers ( approximately 7cm long)

– toasted hazelnuts
– dark chocolate, chopped


1. Wet and line a baking tin with cling film and try to smooth the cling film out as best possible (I used a pastry brush and large gin & tonic to get the job done).
2. Place coconut cream, avocado, agave and cacao powder into a jug blender or nutribullet and blend until smooth, then fold in the chocolate.
3. Pour the mixture into the lined baking tin. Place the popsicle sticks into the mixture, making sure to space evenly.
4. Top with hazelnuts and chocolate, then place into the freezer to set for at least 2 hours.
5. Once set, remove from the baking tin, peel off the cling wrap and slice into popsicles with a hot knife.