“Almond Joy” Ice Pops

July 11, 2017

“Almond Joy” Ice Pops

SERVES

PREP TIME

30 min

COOK TIME

00 min

Ingredients

1/2 cup sliced almonds (about 2.1 oz.)

1/2 cup shredded unsweetened coconut (about 1.25 oz.)

1 13.5-oz. can full-fat coconut milk

1/2 cup unsweetened almond milk

1/3 cup maple syrup

1/2 tsp. vanilla extract

Pinch of salt

2 oz. dark chocolate (at least 70%), very finely chopped

Directions

Preheat oven to 350ºF. Spread almonds on a baking sheet and bake until fragrant and lightly toasted, about 5 to 8 minutes, shaking pan partway through. Transfer to a bowl to cool completely. Spread coconut on same baking sheet and bake until fragrant and toasted, about 3 to 5 minutes. Transfer to a bowl to cool completely.

In a bowl, whisk together coconut and almond milks, maple syrup, vanilla and salt until well combined.

Divide almonds, coconut and chocolate among 6 ice-pop molds. Pour coconut milk mixture evenly into ice pop molds. Use a chopstick or other long, thin instrument to stir well, distributing the nuts, coconut and chocolate evenly. Add sticks and freeze until firm, at least 4 hours.