1 1/2 cups (355ml) unsweetened vanilla almond or hazelnut
milk
1 large ripe avocado, halved and pitted
1/3 cup (78ml) Grade A maple syrup
5 tablespoons (36g) cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Directions
Combine the milk, avocado, maple syrup, cocoa powder,
vanilla and cinnamon in a blender. Process until smooth, stopping once to
scrape down sides to make sure all the ingredients incorporate evenly.
Pour into 6 (1/2 cup/118ml-capacity) popsicle molds.
Freeze until solid, 4 hours. Unmold and enjoy immediately.