Like frozen candy bars, these pops get a little extra flavor and texture from a coating of toasted almonds. It's an easy garnish that's worth the extra step.
1/3 cup chopped almonds
1 cup unsweetened or vanilla almond milk
¼ cup sweetened cream of coconut
¼ cup thick chocolate syrup
½ cup sweetened shredded coconut
Preheat the oven to 350 degrees F. Spread the almond 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 milk, cream of coconut, and chocolate syrup. Blend until smooth. Stir in the coconut. Pour the mixture into pop molds. Add sticks and freeze for 6 to 8 hours.
To eat, spread the toasted almonds on a plate. Unmold the pops and let them sit at room temperature for 1 minute. Roll and press them into the nuts to coat the outside of the pops. Eat immediately or freeze again until needed.
Calories: 250; Fiber: 2 g; Fat: 14 g; Cholesterol: 0 mg; Sat Fat: 8 g; Sodium: 143 mg; Mono Fat: 4 g; Calcium: 148 mg; Poly Fat: 1 g; Magnesium: 46 mg; Protein: 4 g; Potassium: 183 mg; Carb: 29 g; Vitamin E: 6 mg*; Sugars: 22 g; Iron: 1 mg
* total alpha-tocopherol equivalents