Popsicle Recipes
Toasted Marshmallow-Chocolate Frozen Pops
Yield: 8 servings
Ingredients
- 1 1/2 cups mini-marshmallows, divided
- 2 California Avocados, pitted and peeled*
- 1/2 cup cocoa powder
- 1/2 cup water
- 1/2 cup ice
- 1 1/2 tablespoons granulated sugar
Instructions
- Heat broiler to HIGH.
- Place marshmallows on a large baking sheet lined with parchment paper. Space marshmallows so few are touching each other. Broil marshmallows on HIGH for 2 minutes or until they reach desired toasty-ness. (Do not step away… these suckers brown fast!)
- Place 1 cup toasted marshmallows in a blender or food processor. Add avocados and remaining ingredients. Pulse until completely smooth.
- Stir in remaining 1/2 cup toasted marshmallows. Transfer mixture to a frozen pop mold; insert wooden sticks, cover, and freeze.
Notes
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Attribution
Recipe and photo used with permission from:
California Avocado Board
Recipe from: Gretchen Brown