• 2 ripe avocados, peeled and pitted
  • 3/4 cup cold brew coffee
  • 1/2 cup pure cocoa powder
  • 3 tablespoons agave nectar
  • 1 14-ounce can of coconut cream or full-fat coconut milk
  • 1/4 teaspoon sea salt


  1. Use a food processor or a blender to blend the avocado until no chunks remain. Add the remaining ingredients and blend until smooth and creamy.
  2. Spoon the mixture into your popsicle molds to freeze, leaving a little room at the top for expansion.
  3. Freeze for at least 4 hours or until totally frozen, preferably overnight.
  4. To remove the popsicle, cup the mold in your hand to warm it (or run it under warm water briefly), then pull the stick gently.