Nutty Fudge Bars

These are super easy to make and fun to eat. Be sure to toast the almonds for a flavourful crunch. Recipe courtesy of California Almonds.

Serves: 4

Serving Size: 1 pop


½ cup (125 mL) slivered almonds

1/3 cup (80 mL) unsalted almond butter

½ cup (120 mL) unsweetened or
vanilla almond milk

½ cup (120 mL) thick chocolate syrup


Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast them for 8 to 10 minutes, until light brown. Set aside to cool.

In a blender, combine the almond butter, almond milk, and chocolate syrup. Blend until smooth.

Stir in the toasted almonds. Pour or funnel the mixture into pop molds and add sticks.

Freeze for 6 to 8 hours or overnight before unmolding.