I love frozen and creamy almost as much as I love cake, so when I was coming up with this twist on a creamsicle, I knew just the ingredient to deliver the right texture. Using fresh mint and maple syrup brings some local, seasonal goodness to these creamy ‘sicles loaded with heart-healthy avocado. The pleasant bitterness of cacao nibs is a welcome crunch, but for those who need some more sweetness, use mini chocolate chips instead.
Creamy Cacao Mint Crunch 'Sicles
3 small avocados*
6 tablespoons coconut milk beverage
6 tablespoons pure maple syrup
1 1/2 cups packed mint leaves (got chocolate mint? Even better)
1/4 teaspoon vanilla extract
Pinch fine sea salt
1/4 cup unsweetened cacao nibs
Put the flesh from the avocados, coconut milk, maple syrup, mint leaves, vanilla extract, and salt in a food processor or blender. Process until smooth, scraping down the sides of the container if necessary. Stir in the cacao nibs.
Divide the mixture into the molds and freeze until solid. Unmold and serve. Store extras in a sealable container or plastic bag in the freezer.
*Once exposed to air, the avocados discolor quickly. Taste-wise, it won’t affect anything, but if this is an issue for you on the aesthetic-front, add 2 teaspoons lemon juice, though it will slightly affect the flavor. That’s why mine are ugly–but it doesn’t affect the taste.