“Almond Joy” Ice Pops

Almond joy ice pops

Updated Aug 9, 2017 @ 6:28 pm

“Almond Joy” Ice Pops

  • Serves: 6
  • Prep Time:
  • PRINT Print This Recipe


  • 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


  1. 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.
  2. In a bowl, whisk together coconut and almond milks, maple syrup, vanilla and salt until well combined.
  3. 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.
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