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Chocolate Mousse Pudding Pops

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Oooh chocolate mousse pudding pops!  These are devilishly yummy!  I have been making tons of Popsicle pops as of late, mostly because I had some fresh produce that just needed to be used.  I refuse to lose fresh food to the compost pile!  So last night as I was browsing through the fridge I found 2 avocados that were crying for some attention.  I held my breath as I took them out because I thought for sure they had been neglected for to long and I was going to have to trash them.  I grabbed my knife and I slid it around the avocado, slicing it in half.  As I pulled the two halves apart I was greeted with the perfect green flesh!  Shew!  They were gorgeous!  I was going to make the Chocolate Mousse recipe, which I did , but I reinvented it into a pudding pops!  After I made the mousse I spooned it into a piping bag to make it easier to get into 3 oz cups.  It worked perfectly except that I forgot to tap the cups to get the air pockets out, that is why you see little voids on the side.  They don’t freeze rock solid which is great because it makes an even more decadent, creamy pudding pop!

When I made these pops I used 3 oz plastic cups instead of the waxed Dixie cups and I have to share that I will be using the plastic cups from this point on.  It only took about 10 seconds of holding it in the warmth of my hand to release the pop.  I hope you enjoy these as much as we do.

Yields 2 cups of batter


  • 1 1/2 cup mashed avocados
  • 3/4 cup raw cacao powder
  • 1/2 cup Medjool dates, soaked
  • 1/2 cup maple syrup or agave nectar
  • 1 tsp vanilla extract
  • 1/2 cup water


  1. In your blender combine the dates, agave and vanilla until smooth.
  2. Add the mashed avocados and cacao powder.  Blend again until nice and smooth, stopping  every once in a while to scrape the sides down.
  3. Add the water and blend until nice and creamy.
  4. Using 3oz plastic cups filling them to the top, tapping them slightly to work out any air pockets.
  5. Poke in popsicle sticks and freeze.



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6 thoughts on “Chocolate-Mousse-Pudding-Pops

  1. jsuggs says:

    How long do you soak the dates? We are new to this kind of eating, but loving your website! Thanks for the inspiration.

    • amie-sue says:

      Hello Jsuggs, it depends on how dry or moist that they already are but a safe amount of time would be 15 minutes. They should be soft when using them in the recipe. Have a wonderful night, amie sue

  2. Reyna says:

    Hi Amie,
    What brilliance! To use paper/plastic cups in muffin pans with the popsicle sticks. Thank you.

    • amie-sue says:

      Thanks Reyna. I tend to use Dixie cups a lot for frozen treats like these… perfect portion control! Have a wonderful evening, amie sue

  3. Rhondy says:

    Hello Amie,

    I am all over the place on your site and am thankful so many wonderful options are available.

    May I ask one quick question? How long I should freeze these treats?

    Thanks for your reply.

    • amie-sue says:

      Hello Rhondy,

      Maybe I need to instal a google map within my site so people don’t get lost? hehe

      I would freeze them till solid. It can take 4+ hours depending on the temp that your freezer is set at, how full it is and how often you open it. :) Have a blessed day, amie sue

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