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Avocado mint chocolate chip popsicle held in front of fresh avocado halves and scattered chocolate chips.
Creamy avocado and coconut cream popsicles sweetened with Medjool dates and finished with fresh mint and dark chocolate. They’re easy to blend, dairy-free when made with dairy-free chocolate chips, and perfect for keeping in the freezer!
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Prep Time: 15 minutes
Cook Time: 10 minutes
6 hours 15 minutes
Total Time: 6 hours 40 minutes
Course: Dessert, Snack
Keyword: avocado, chocolate chip, mint, popsicle
Servings: 10
Carbohydrates:

Ingredients

Medjool Date Paste

  • 6 pitted Medjool dates
  • 2 cups filtered water

Avocado Mint Chocolate Chip Popsicles

  • 2 medium ripe avocados pitted and peeled
  • 2 13.5- ounce cans coconut cream refrigerated overnight
  • 1 batch Medjool date paste
  • ⅓ ounce fresh mint leaves about ½ loosely packed cup
  • ½ teaspoon peppermint extract or 4 drops food-grade peppermint oil
  • ½ cup mini dark chocolate chips dairy-free if needed

Instructions

Prepare the Medjool Date Paste

  • Add the Medjool dates and water to a small saucepan. Cover and bring to a boil.
  • Boil for 10 minutes. Remove the saucepan from the heat and let the dates cool for 10 to 15 minutes.
  • Transfer the softened dates to a food processor with ¼ cup of the cooking liquid. Process until smooth, stopping to scrape down the sides as needed.

Make the Popsicles

  • Open the chilled cans of coconut cream. Scoop the thick cream into a high-powered blender or food processor, leaving the coconut water in the cans.
  • Add the avocados, date paste, mint leaves, and peppermint extract. Blend until completely smooth.
  • Fold in the chocolate chips by hand.
  • Divide the mixture among ten 3-ounce popsicle molds. Tap the molds against the counter to remove air pockets and insert the sticks.
  • Freeze for at least six hours or overnight.
  • Run the outside of each mold under warm water for about 10 seconds before gently removing the popsicle.

Notes

  • Use unsweetened coconut cream, not sweetened cream of coconut.
  • Food-grade peppermint oil is highly concentrated. Add no more than one extra drop at a time when adjusting the flavor.
  • Save the unused coconut water for smoothies, oatmeal, or chia pudding.
  • Popsicle molds vary in size, so your final yield may be different.
  • Store leftover date paste in a sealed container in the refrigerator for up to seven days.
  • Estimated nutrition per popsicle based on a yield of ten: 250 calories, 21 grams carbohydrate, 18 grams fat, 4 grams fiber, 3 grams protein, and 15 grams total sugar. Exact values depend on the brands used.
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