You love coconut. You love chocolate. But eating that Almond Joy in the middle of a hot summer day just won’t do. You need to whip up a batch of these Almond Joysicles, created by the savvy peeps at (because they REALLY know almonds!). We promise you won’t regret it. Yields 4 servings.

You will need: 

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 F. Spread the almonds 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.

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Would you make these for yourself—we mean your family? Tell us in a comment below!