Almond Butter Popsicles
Prep time
Cook time
Total time
Creamy almond butter popsicles made with Greek yogurt, dark chocolate and crushed pistachios.
Serves: 10 popsicles
  • 1 cup crunchy almond butter
  • 1 cup Greek yogurt
  • 1 cup almond milk
  • ¼ cup honey or agave
  • 8 ounces dark chocolate, melted
  • ¼ cup pistachios, crushed
  1. In a blender, combine the almond butter, yogurt, almond milk and honey or agave. Blend until smooth. Pour the mixture into your popsicle molds, then freeze for at least 6 hours or overnight.
  2. The easiest way I've found to loosen the popsicles from the molds is to quickly run the molds under warm water without allowing the water to touch the actual popsicles. Have your chocolate ready and melted and your pistachios crushed, then release the popsicles and place them on a pan lined with waxed paper or parchment paper.
  3. Use a spoon to drizzle the dark chocolate over the popsicles, one at a time, and quickly sprinkle the crushed pistachios over each popsicle before the chocolate freezes and hardens again. You can place the popsicles back in the freezer, covered with plastic wrap, to serve at a later date, or enjoy immediately
Recipe by The Crepes of Wrath at