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.
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.