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. Edna from

    I need to try do this one 🙂

  2. I really like what you guys are regularly up too.

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  4. This looks amazing!!! Will certainly be trying this out this week! Thank you for sharing.

  5. Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look. My boys would devour them quickly.

  6. Awesome pudding pops! These had a great flavor and creamy, consistency. It’s been nice to have something sweet and cold in the freezer to satisfy the sweet tooth as a better “everyday” alternative to ice cream and the need for a snack.

  7. annie from

    What sweet memories! These pops look so luscious and creamy. I was totally off avocado based desserts for the past few summers, but I recently got back into them and I’m so pleased I did.

  8. Dorothy

    Oooh, yum yum! I’ll try it tomorrow 🙂 and By Jimmy looks great, thanks for sharing ! can’t wait until next posts !!

  9. Andy from

    I think you just made my childhood a little less exciting because believe it or not, I’ve never had a pudding pop in all my life. It’s never too late though. Gotta try this recipe for my demanding sweet tooth! 😉

  10. Carolyn

    Yum! If I used plain soy milk or almond milk instead of vanilla-flavored, could I just add a little more vanilla extract, or would that not even be necessary?

    • Jeanine Donofrio

      Hi Carolyn, plain will work just fine as-is!

      • Carolyn

        Thanks, good to know! 🙂

  11. These look absolutely incredible!! I love that you used almond milk and avocado to healthi-fy these bars right up!

  12. peach

    hi! these look great! can you recommend a brand of cocoa powder? thanks!

    • Jeanine Donofrio

      I really like the Divine brand, I get it at whole foods. Hope that helps!

  13. ReaderRita

    These sound absolutely delicious (and I’m going to make them tonight!), but your Rocket Pop tease has me on the edge of my seat (those were always my favorite on a hot summer day, too)!
    Not long ago, while knee-deep in a bout of nostalgia, I bought a Rocket Pop; sadly- they are not nearly as good as I remember. Now they taste mostly of chemicals, and I don’t remember that from my youth at all- I remember cool, refreshing, slightly tart fruit flavors. I wonder: was that due to my novice tastebuds, or have Rocket Pops really changed that much? I’d put folding money on the latter…

    • Jeanine Donofrio

      Ha, I’m pretty sure I’d feel the same way if I ate a rocket pop now 🙂

  14. Kim from

    Yum! These are such a great idea. I bet the avocado makes them so creamy! Definitely pinning to make!

  15. Sarah

    I lived too far out in the country to have ice cream trucks drive by in the neighborhood, but I share the childhood joy of eating a pudding pop! I love that these are made out of avocados. I will have to give them a try this summer!

    XO – Sarah

A food blog with fresh, zesty recipes.
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.