Almond Milk Chocolate Dipped Chocolate

Cool and creamy, these Almond Milk Chocolate Dipped Chocolate are then rolled in chopped toasted almonds! Perfect for the warm summer days ahead and they won’t hurt a bit at 100 calories a bar.

Ingredients

 1-1/2 cups Almond Milk

 1 cup plain Greek yogurt

 1/2 cup creamy almond butter

 2 ripe bananas

 2 teaspoons pure vanilla extract

 12 ounces dark chocolate

 2 tablespoons coconut oil

 1 cup roasted almonds, finely ground in a food processor

Instructions

For the Popsicles

Add the ingredients to a blender or food processor and blend until smooth, stopping to scrape the sides down with a spatula as needed.

Divide the mixture into the popsicle molds, tapping gently to remove any air. 

Place the lid on the popsicle mold and insert the popsicle sticks.

Freeze 4-6 hours or until completely frozen.

To remove the popsicles from the molds,  run the plastic part of the mold under hot water for a few seconds.

Prepare chocolate sauce.

Toast almonds and process in a food processor.

Remove popsicles from molds.

Dip popsicles in chocolate sauce and then in roasted nuts.

After the chocolate solidifies,  lace dipped popsicles in freezer bags and put in the freezer.

For the Chocolate Sauce

Combine the chocolate and coconut oil in a saucepan over medium-low heat.  Stir frequently to keep from scorching.  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 ground nuts.  After chocolate solidifies, place in a freezer bag and return to the freezer.