Chocolate Pudding Pops

Cool off with this yummy pudding pop recipe! Creamy from avocado & almond butter, these healthy treats are perfect on hot summer days.

Chocolate Avocado Almond Pudding Pops

Today I’m sharing my new favorite summer treat: chocolate pudding pops! I got the idea to make a healthier version of the classic pudding pop from memories of hot summer days when I was growing up.

When my sister and I were younger, our goal in life was to catch the ice cream truck. We’d play outside in the yard with our neighbor friends all day until one of us yelled “sshhhhhhhh!!!!” and then we’d all run to opposite ends of the yard to figure out which direction that whimsical sound of The Entertainer was coming from. When we would close in on the truck’s direction, one of us would run I would make my sister run into the house to get money from mom while the rest of us kept a watchful ear to make sure that the winds didn’t carry our ice cream treats into another direction.

We’d get to the truck sweating and out of breath and would always order the same things – I’d get the red, white and blue rocket pop, my sister Karen would get the bar with the crushed nuts. Our neighbor friends would get that teenage mutant ninja turtle ice cream bar with the bubble gum eyes (gross, but to each their own).

More often than not, we’d miss the truck altogether and would have to resort to sub-par house ice cream or, on a GOOD day – pudding pops(!) that were in the freezer all along.

Pudding pop recipe ingredients

I hadn’t had a pudding pop in years until I started making these this summer, and boy did they bring back the memories. In my childhood, frozen things on sticks = life. Except, I promise, these taste SO much better than any pre-packaged pop.

Chocolate Pudding Pop Recipe Ingredients

To make the creamy base of these healthy pudding pops, I used several key ingredients to make a satisfying treat without any dairy.

  • Chocolate chips and cacao powder create a rich chocolate flavor.
  • Maple syrup adds natural sweetness.
  •  Almond milk gets the blender moving.
  • And – most important – avocado and almond butter make the creamy, rich base.

The avocado might make you skeptical, but don’t worry! Its flavor disappears completely, and it makes the pops wonderfully fudgy. Add a splash of vanilla and a sprinkle of salt, and you’re on your way to chocolate pudding pop heaven!

How to make pudding pops Chocolate Avocado Almond Pudding Pops in a mold

And if you’re trying to relive your 80’s childhood like I am, drizzle the finished pops with melted chocolate and sprinkle some crushed almonds or pistachios on top.

Rainbow rocket pops: another post??

Chocolate Pudding Pop recipe

If you love this pudding pop recipe…

Make a vegan milkshake, ice cream, or chocolate cake next!

4.8 from 11 reviews

Chocolate Avocado Pudding Pops

Prep time
Total time
This chocolate pudding pop recipe is a delicious summer dessert! It's totally vegan, as avocado and almond butter make the rich, creamy base.
Recipe type: Dessert
Serves: 10 pops
  • 2 medium ripe avocados
  • ¼ cup chocolate chips, melted* (see note)
  • 3 tablespoons cacao powder
  • 3 tablespoons maple syrup
  • 3 tablespoons almond butter
  • 1 teaspoon pure vanilla extract
  • 2 cups Almond Breeze Almondmilk Vanilla
  • ¼ teaspoon sea salt
Optional topping:
  • ½ cup chocolate chips + ½ teaspoon coconut oil
  • crushed nuts such as almonds or pistachios
  1. Scoop the avocados into a blender along with the melted chocolate chips, cacao powder, maple syrup, almond butter, vanilla, almond milk, and sea salt. Blend until smooth. Pour into ice pop molds and freeze overnight, or for at least 9 hours.
  2. To remove the pops, let them sit at room temperature for a few minutes until the pops are loose enough to pull out.
  3. Optional topping: Melt the additional chocolate chips together with the coconut oil. Drizzle on the pops and sprinkle the crushed nuts on top.
  4. Alternatively, you can enjoy this as pudding in non-pop form. After you blend the mixture, scoop it into a bowl, or individual bowls, and chill in the fridge for at least 4 hours.
*if you have a really powerful blender (like a Vitamix), you do not need to melt the chocolate first.



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Rate this recipe (after making it):  

  1. Katie

    Yum! These sound so good! With current inflation, avocados have become somewhat unaffordable in our household…any ideas on other ways to make something similar with a cheaper ingredient? Thanks for your always amazing recipes!

  2. Justine Thomas

    Wow! I love the idea of adding avocados to the recipe! The avocado enhances the smooth texture. Overall, this recipe sounds appealing to all ages. I’ll definitely be making these this summer to combat the heat and my sweet tooth.

  3. Lauren

    I love your ingredient photos, where you lay them all out! very nice. Also, I like how you describe the purpose of every ingredient.

  4. Mary

    I just made these. They are in the feeezer now, so I can’t comment on the final product. I also made some modifications:
    – adjusted quantities for 3/4 avocado
    – substituted medjool dates for maple syrup (5 dates)
    – substituted cow’s milk for almond milk and used more*
    *My blender had trouble with the thickness of this mixture (very puddingy), so I kept adding milk. I wonder if warming all the ingredients would help?
    The pudding was delicious before freezing!

  5. DaliTzerni

    I made these. I opted to double the cocoa powder which gave it a richer taste. I had a great time filling up my molds while I was filling up my stomach with the pudding concoction, I couldn’t resist!

  6. Sterling

    What popsicle mold do you use?

  7. Anaya from

    One of the most loveable dish and i really love it too. thanks you to share your secret recipe.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.