Recipe Swap: Chocolate Avocado Chipotle Tequila Popsicles

After taking a month off from the Recipe Swap, we are back in full force to kick off the first weekend of summer with our individual remakes of a Chocolate Mint Pie.

My first inclination was to make an inside out pie in the form of a crunchy mint truffle using the homemade creme de menthe left over from my shamrock shake adventure. Days before this post was due I received an invitation to a Top Chef Drink party ... being held at my house!

Visions of glasses smudged from smoldering rosemary, concoctions bubbling with pop rock inventions and deconstructed cocktails swirled in my head. The only thing I knew for sure was that I didn't have a lot of time to create the winning drink AND prepare for the party.

I toyed with chocolate and mint in a drink but I couldn't get past the girly martini stigma surrounding those flavors. A frozen cocktail felt a bit better, but it needed a savory edge, something almost spicy. And it needed a filler. The obvious choice was a Greek yogurt until I remembered a chocolate avocado shake I once made. Avocados are green and so is mint, seemed like a fair swap.


Truth be told, this chocolate popsicle became the party favor as guest walked through the door, to help set the mood of the evening. My final entry into the drink contest was a caprese cocktail with a basil-infused vodka followed by a tomato granita. Turns out I won first place, but was disqualified for knoodling with one of the judges!

There's no reason to wait for a cocktail challenge to make these fun popsicles; they are a fat and happy pick me up every day of the week!



Fat and Happy Food Blog Tips and Techniques: This popsicle can be made without the avocado, it becomes a fudgier treat. But the addition of the fat gives this body and a healthy kick.

 Spicy Chocolate Tequila Popsicles

 with Avocado and Chipotle

1/2 cup Raw Cacao

1/2 cup sugar
1 cup water

1 ripe California avocado

1/4 cup tequila

1 cup Chipotle Simple Syrup (recipe below)

Heat 1/2 cup of  water and mix in the cocao and sugar. Cool. Place the chocolate mixture in a blender, add in the avocado, the Chipotle Syrup and the tequila.  Blend until mixed, adding in additional water as need to help the mixture blend smooth.

Once frozen, the heat from the chipotle becomes slightly stifled; so don't be afraid to mix the pudding with more heat than you want the final product to be.

Fill mini paper cups and place in the freezer. Add the toothpicks when the pops are firm enough to hold the toothpicks upright. Enjoy once the popsicles are frozen.

Yield: about 20 mini popsicles

Chipotle Simple Syrup

1 cup water

1 cup sugar

3 Chipotle peppers, canned with juices

Add all ingredients to a small sauce pan, heat just to dissolve the sugar, allow to cool. Let the chipotle syrup steep for a couple of hour, the remove or strain out the peppers. Use as directed above.

Bonus recipe: Orange Amaretto Popsicle

1 cup Greek yogurt
1 orange
2 -4 tbls amaretto

Juice the orange, ideally you should have about 1 cup of fresh juice. Stir together all the ingredients. Fill mini paper cups and place in the freezer. Add the toothpicks when the pops are firm enough to hold the toothpicks upright. Enjoy once the Orange Amaretto Popsicles are frozen.

The orange popsicles freezes more solid than the chocolate; both are fantastic, they just react differently.

Join Dine & Dish and Cookin’ Canuck for 

the California Avocado 4th of July Blast, 

sponsored by the California Avocado Commission.