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These Mexican hot chocolate popsicles (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.
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Mexican Hot Chocolate Popsicles

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon. 
Course Dessert
Cuisine Mexican
Diet Vegan
Prep Time 20 minutes
5 hours
Total Time 5 hours 20 minutes
Servings 6 popsicles
Calories 131kcal
Author Dora S.


  • 2 tablets (tablillas) Hernan Mexican chocolate
  • 2 cups Almond-coconut milk, unsweetened
  • ½ Avocado ripe, cut in half, flesh removed
  • 2 tbsp. Agave syrup


  • Bring the coconut-almond milk to a very low simmer over low heat. Add chocolate tablets and sugar, and stir with a whisk or molinillo.
  • Once the chocolate has dissolved pour it in a container and let it cool completely in the fridge or freezer.
  • Place the chocolate mixture, avocado, and agave syrup in the blender, and puree until smooth.
  • Pour into popsicle molds, snap on the lids, and freeze for at least 5 hours.


• The recipe calls for 1 tablilla per cup of milk, but if you really like dark chocolate I would use 1 1/2 tablillas per cup of milk.
• You can use any sweetener of choice, maple syrup would be really good with this though.
• Make sure your avocado is ripe.


Serving: 1popsicle | Calories: 131kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Sodium: 110mg | Potassium: 162mg | Fiber: 2g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 3.4mg | Calcium: 104mg | Iron: 0.2mg