Almond Chocolate-Dipped Popsicles (vegan)

Dessert, Snacks, Vegan

Almond Roca chocolate vegan dipped popsicles using almond beverage by Tori Wesszer Fraiche Nutrition

Growing up, Almond Roca was one of my all-time favourite treats.  My grandparents ALWAYS had a tub of it kicking around the house and to this day it carries big sentimental value.  Fast-forward to the adult me, and I still love the treat…but it’s clearly a ‘sometimes food’!

The hot summer days ahead and my fond childhood memories inspired me to create this super-delicous Almond Roca-inspired popsicle filled with the same flavours but in an icy cool and über healthy popsicle form.  Almonds are incredibly healthy, and using Almond Breeze beverage as the base let me max out the almond:other ingredient ratio in this treat.  Almond Breeze is low in fat but fortified with Vitamin D and calcium for healthy bones, and the addition of the nut butter along with the chopped almonds gives this treat an extra boost of fibre, protein and Vitamin E.

Quite frankly I’d eat these for breakfast with zero guilt (this may or may not have happened already). Charlie ‘helped’ me dip these and roll them in the almonds, what a little angel.  The cleanup was worth seeing him have so much fun and enjoy them as much as he did (and there was a LOT to clean up let me tell you, evidence is in the pictures below!).

Would love to hear your thoughts on how you like these!

Makes 6-7 popsicles

 

Ingredients:

  • 1 ½ c. Almond Breeze, vanilla flavour
  • 4 pitted Medjool dates
  • ½ c. almond or cashew butter
  • ¼ tsp. cinnamon (optional)
  • 3/4 c. dark chocolate chunks
  • 2 tsp. coconut oil
  • ½ c. toasted finely chopped almonds

 

Directions:

  1. Blend the Almond Breeze, dates, nut butter and cinnamon together in a good blender for 1-2 minutes until completely smooth.
  2. Pour the mixture into a popsicle form (this one is my favourite) and freeze until solid, approximately 5 hours or overnight.
  3. Once the popsicles are frozen, prepare a baking sheet lined with parchment paper and melt the chocolate and the coconut oil in a small saucepan or in the microwave by heating for 20 seconds at a time and stirring in between each 20 second interval until melted.  You can pour the melted chocolate in a taller glass for easier dipping or just leave it in the bowl or saucepan and use a spoon to drizzle it on (I preferred this look and it was easier).  Place the chopped almonds in a shallow bowl.
  4. Remove each popsicle from the mold one at a time, dip/drizzle the chocolate on the popsicle and immediately roll each popsicle in the almonds to coat.  Place the dipped popsicle on the baking sheet and repeat with each popsicle until done.  Freeze them immediately on the baking sheet until you are ready to serve them.

 

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Thank you to Almond Breeze for sponsoring this post!  All opinions are my own.

 

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7 Comments on “Almond Chocolate-Dipped Popsicles (vegan)”

  1. Marie Hunter

    Made these used unsweetened almond milk they were delicious next time I’m going to try sweetened almond coconut!

  2. Pingback: Roasted Strawberry with Greek Yogurt Popsicles - Zest Nutrition

  3. Siona Hutchings

    Making these right now!
    That posicle mold is 👌🏻 got it on Amazon Prime!

    Excited for your cookbook!

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