Almond Joysicles [Recipe]


Frozen treat

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These delicious, yet nutritious, frozen bars — courtesy of California Almonds — 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 Fahrenheit. 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.


Yields four 4-oz. pops


Nutritional Analysis

For 1 pop

Mikaela Reuben/Nutritional Info