Just when you think there can’t possibly be a better way to get your Almond Joy fix than from the classic candy bar (or a homemade version), along come Almond Joysicles. Yes, Almond Joy Popsicles that you can easily make at home!
I’m an ice cream lover—and that’s all year long—so this recipe from California Almonds is made for me. I’m guessing that most of you would not turn down one of these Almond Joysicles either.
Not only is this recipe naturally gluten free, but it can also be made dairy free very easily by using a dairy-free chocolate syrup. I even think you can reduce the sugar or make this recipe refined sugar free by trying a few tweaks (see my notes in the recipe).
Make these Almond Joysicles before you go to bed or first thing in the morning so you can enjoy one for your afternoon snack or evening dessert at the end of the day!
- 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.
- Before eating, 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.
Use a dairy-free chocolate syrup to make these popsicles dairy free.
Makes four 4-oz. pops