Cacao and avocado popsicles

Why not try these cacao and avocado popsicles for your next dinner party?

Avocados are loaded with nutrients and antioxidants. They are packed with potassium, vitamin E and iron. These cacao and avocado popsicles are a revelation and great for a dinner party – sweet and rum-filled with little bites of cacao nibs for crunch. Experiment if you like… add your favourite dried fruit or chopped nuts for a delightful change.

Ingredients (makes 8)

250g avocado flesh

50g raw cacao powder

100ml maple syrup

300ml unsweetened almond milk

Seeds from 1 vanilla pod

125ml rum (I use Sailor Jerry)

25g cacao nibs

80g dark chocolate, nibbed pistachios and cacao nibs, to garnish

Equipment

High-speed blender or food processor

8-mould ice lolly tray and wooden popsicle sticks

Method

Place the avocado flesh, cacao, maple syrup, almond milk, vanilla seeds and rum into a high-speed blender and blend until smooth. Stir through the cacao nibs and pour the mixture into the moulds. Place the lids on and insert a popsicle stick into each. Freeze for a minimum of three hours or overnight.

If you want to keep the sugar out, eat them the way they are. But if you want to add a little chocolate into the mix, melt 80g dark chocolate and leave to cool. Remove each popsicle from their mould, place on a tray lined with baking parchment and drizzle with the melted dark chocolate. Sprinkle with some chopped pistachios and cacao nibs. Return to the freezer for 20 minutes or so to set. Serve when ready.

Recipe courtesy of The Healthy Hedonist by Nicole Herft (£9.99, Kyle Books)