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ALMOND ROCA POPSICLES (VEGAN)

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. The hot summer days and my fond childhood memories inspired me to create this super delicious Almond Roca-inspired popsicle filled with the same flavours but in an icy cool and über healthy popsicle form.

 

Almonds are incredibly healthy (fibre, vitamin E, protein, magnesium and healthy fats), and using almond milk beverage as the base let me max out the almond : other ingredient ratio in this treat.

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!).

Making Homemade Popsicles

If you are looking to start making your own frozen treats this summer, I totally recommend buying a popsicle mould – this is the one I have. I use mine a lot; have fun with flavours and test out some healthy homemade popsicles this summer. Leftover smoothies make for the perfect cool healthy treat (and avoids the waste) – just pour them into the popsicle mould. For a fruity popsicle, our kids love this Strawberry Watermelon Creamsicle!

Any milk will work in this recipe but coconut milk or any plant based milk here is the easy answer to making these vegan. The flavours are incredible especially if leaning into the nut like this almond roca inspired recipe. I love using coconut milk paired with summery citrus fruits, it’s honestly better than cream (and is much richer than almond milk depending on what you’re looking for)! This Coconut Mango “Nice”Cream is a great example of this marriage in action.

Summer Dessert Recipes

Desserts in the summer are some of my favourites! I love making cold desserts to cap off a hot day in the sun. If you love peanut butter and chocolate then you HAVE to try this Peanut Butter Pie. Might be one of my greatest creations! This Lemon Granita is another easy and refreshing idea or this No-Bake Lemon Yogurt Cheesecake is perfect for summer (especially if you are looking to avoid using the oven!).

Almond Roca Popsicles (Vegan)

 Course Dessert
 Keyword almond, Chocolate, Dairy Free, Popsicle, vegan
 Prep Time 15 minutes
 Freezing time 7 hours
 Servings 6 -8 popsicles
 Author Fraîche

Ingredients

  • 1 ½ cups almond milk or coconut milk
  • 4 pitted Medjool dates
  • ½ cup almond or cashew butter
  • ¼ teaspoon cinnamon optional
  • 1/2 teaspoon vanilla
  • 1/2 cup dark chocolate chunks or chips
  • 2 teaspoons coconut oil
  • ½ cup toasted finely chopped almonds

Instructions

    1. Blend the almond milk, dates, nut butter, cinnamon and vanilla 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 6 hours or until frozen (best left overnight).

  1. 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.

  2. 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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