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When I was a child, there wasn’t much I liked better than making a trip to Dairy Queen. It’s hard to say which sweet treat was my favorite, but perhaps it was the Dilly Bar. It’s hard to beat the simplicity of creamy ice cream encased in a hard chocolate shell and stuck on a stick to make eating it easy. It makes my mouth water just to think of it.
But I’m older and wiser now, and I try to make better food choices. So although I still indulge in an occasional trip to Dairy Queen, I also make healthy sweet treats at home. Here’s one I particularly like. I melt dark chocolate to dip it in. Studies suggest chocolate is a heart-healthy choice. In fact, Mayo Clinic reported:
Chocolate and its main ingredient, cocoa, appear to reduce risk factors for heart disease. Flavanols in cocoa beans have antioxidant effects that reduce cell damage implicated in heart disease. Flavanols — which are more prevalent in dark chocolate than in milk chocolate — also help lower blood pressure and improve vascular function.
In addition, some research has linked chocolate consumption to reduced risks of diabetes, stroke and heart attack.
- 1 large ripe avocado, peeled, sliced and pitted
- 1 cup coconut milk
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 4 ounces dark chocolate, chopped
- Put avocado, coconut milk, honey and lemon juice in a blender and puree until smooth.
- Pour into frozen ice pop molds.
- Place filled molds in the freezer for 5 hours.
- After pops are frozen, microwave hot chocolate at half power in 30-second intervals until the chocolate is melted. Be careful not to overheat and burn the chocolate.
- Remove one frozen ice pop from the freezer and dip it in or drizzle it with melted chocolate. Hold the frozen ice pop for a minute or two until the chocolate hardens, then place it in the freezer on a piece of wax paper. Remove another frozen ice pop and repeat step 5 until each ice pop is ready to serve.