Go Back
In the quest for a refreshing and healthy dessert, frozen treats often come to mind. Among the myriad of options available, Frozen Raspberry Almond Fudge Pops stand out as a delightful choice that harmoniously blends rich chocolatey goodness with the tartness of fresh raspberries. Not only are these pops a feast for the senses, but they are also crafted using wholesome ingredients like almond milk and almond butter, making them a fantastic option for vegans and health-conscious individuals alike. This easy-to-follow recipe is designed to help you create these scrumptious pops that can be enjoyed by everyone, whether you're hosting a summer gathering or simply looking for a nutritious snack.

Frozen Raspberry Almond Fudge Pops

Savor the refreshing delight of Frozen Raspberry Almond Fudge Pops, a guilt-free dessert that beautifully combines rich chocolate and tart raspberries. Made with wholesome ingredients like almond milk and almond butter, these pops are perfect for vegans and health enthusiasts. Follow this easy recipe to create a heavenly treat that’s not only delicious but also packed with antioxidants and healthy fats. Perfect for summer gatherings or a wholesome snack, indulge in a sweet experience that's both nutritious and satisfying.
Print Recipe Pin Recipe

Ingredients
  

1 cup fresh raspberries (or use frozen raspberries, no need to thaw)

1 cup unsweetened almond milk

1/4 cup almond butter

1/4 cup unsweetened cocoa powder

1/4 cup maple syrup (substitute honey if not vegan)

1 teaspoon pure vanilla extract

1/4 teaspoon sea salt

2 tablespoons sliced almonds (for garnish)

Instructions
 

Prepare the Raspberry Mixture: If using fresh raspberries, rinse them under cool water and drain thoroughly. For frozen raspberries, you can use them straight from the freezer. Place the raspberries in a blender and blend until completely smooth. If you prefer a chunkier texture in your pops, blend for a shorter time. Set the raspberry mixture aside in a bowl.

    Make the Fudge Base: Rinse the blender and add the almond milk, almond butter, cocoa powder, maple syrup, vanilla extract, and sea salt. Blend these ingredients together on high speed until the mixture is ultra-smooth and creamy. Taste the fudge base and adjust the sweetness by adding more maple syrup if you prefer it sweeter.

      Combine the Mixtures: Gently fold the raspberry puree into the fudge base. Be careful to leave some visible raspberry streaks for a beautifully marbled appearance. Use a spatula to ensure the mixtures are well incorporated but retain those lovely swirls.

        Pour into Molds: Slowly pour the raspberry-fudge mixture into popsicle molds, filling each cavity about three-quarters full. This space will accommodate the expansion as the mixture freezes.

          Insert Sticks: If your popsicle molds have integrated stick holders, insert them as you fill each mold. If not, freeze the filled molds for about 1-2 hours until the mixture is slightly firm, then insert wooden sticks into the center of each pop.

            Freeze: Cover the molds with their lids or tightly seal with plastic wrap. Freeze the molds for at least 4-6 hours, or until the pops are completely solid and firm to the touch.

              Unmold and Garnish: To release the frozen pops, hold the molds under warm running water for a few seconds until they are loosened. Gently pull the pops out of the molds. For a delightful finish, sprinkle sliced almonds over the top of each pop for added crunch and visual appeal.

                Enjoy: Serve these scrumptious frozen treats right away, or for later enjoyment, store them in an airtight container in the freezer.

                  Prep Time, Total Time, Servings: 15 min | 6 hours | 6 pops