Almond Butter Blueberry Popsicles Dipped in Chocolate, Sesame Seeds and Almonds
By Meeta K. Wolff
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes Makes: 8 popsicles
For the popsicles
355 ml almond milk
245 g thick Greek yogurt
90 g creamy almond butter
2 ripe bananas
1 vanilla bean, seeds scraped put
100g fresh blueberries
For the chocolate dipping sauce
150 g dark chocolate
2 tablespoons coconut oil
150 g coarsely chopped almonds
1 tablespoons sesame seeds
To make the popsicles mix all ingredients (for the popsicles, except the blueberries, in a food processor and process until smooth and creamy. Drop a few blueberries in popsicle molds then carefully pour the milk mixture into the popsicle molds.
Place the molds in the freezer for about an hour then remove. Jiggle the wooden popsicles sticks into the molds. Then place back into the freezer and freeze for at least 4 to 6 hours.
To remove the popsicles from the molds, run the plastic part of the mold under hot water for a few seconds.
Roast the sesame seeds and almonds until golden. Set aside and allow to cool.
Combine the chocolate and coconut oil in a saucepan over medium-low heat. Stir frequently to keep from burning. When the chocolate has completely melted, remove from heat and set aside. Cool the chocolate completely before using.
Dip each popsicle in the melted chocolate then dip in the nuts sesame. Place on a tray lined with parchment paper and return to the freezer for a few minutes until chocolate has set.
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