Products used in this recipe
Avocado Paletas
Yield: 10 Servings (3 oz.)
Yield: 10 Servings (3 oz.)
Refreshing, cool, creamy and a little sweet. If you've never made your own paletas, you are in for a real treat.
Preparation Instructions:
Step 1
In a blender, purée the avocado pulp along with 12 fl. oz. coconut milk and agave syrup. Pour 2 1/2 fl. oz. of mixture into each of ten (3 oz.) popsicle molds. Top off each popsicle with 1/2 fl. oz. of the remaining coconut milk. Insert wooden sticks into the mold and freeze until solid, at least 3 hours.
Step 2
For the chocolate topping, melt the chocolate and coconut oil in a double boiler. Stir until smooth and remove from heat.
Step 3
Unmold the frozen popsicles. Dip each in melted chocolate and immediately sprinkle with chopped almonds. Store in freezer until ready to serve.
