ALMOND ESPRESSO POPSICLES

Every afternoon, throughout the summer, I find myself looking for something icy cold, with just a little kick, and of course… healthy!

These Almond Popsicles have become my summer afternoon treat. Lots of crushed almonds, a few dates to sweeten, (instead of sugar) a splash of espresso, and what-the-heck, throw in a scoop of cacao! Freeze these sweeties and you’ve got yourself the best afternoon treat all summer!

Ingredients

Makes 8 large

  • Whole Almonds – 1 cup, soaked in 3 cups of water for an hour
  • Dates – 5 (pitted)
  • Espresso – ¼ cup, strongly brewed
  • Cacao – 1 tablespoon
  • Vanilla extract – ½ teaspoon
  • Salt – a pinch
  • Chocolate chips – ½ cup (optional)
  • Popsicle molds

Procedure

  • After the almonds have soaked in water for one hour, place the water and the almonds into the blender. Add remainder ingredients and puree until liquified.
  • Transfer mixture into popsicle molds and freeze for at least 6 hours or over night
  • Store in the freezer in the popsicle molds or remove from the mold and store in a zip baggie for quick access!
  • If you are choosing the addition of chocolate, (and why wouldn’t you!) after pops are frozen and removed from their molds, simply melt chocolate chips, and with a fork drizzle quickly across the pops and store in the freezer until already to serve.

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