In a blender, combine ripe avocados, cocoa powder, maple syrup, almond milk, and vanilla extract. Blend until creamy and smooth, ensuring no lumps remain.

Give your mixture a quick taste. Adjust sweetness with more maple syrup if desired.

Carefully pour the creamy chocolate avocado mixture into popsicle molds, filling them about ¾ full.

Place wooden sticks into each mold, ensuring they’re centered.

Pop the molds into the freezer and let them chill for at least 4-6 hours or until completely solid.

Once frozen, run warm water over the outside of the molds for a few seconds to loosen. Gently pull out each fudgesicle with a twist.