Course Dessert
Keyword almond butter pops, chocolate bars, fudge, fudge-pops, ice cream
Prep Time 25 minutes
Total Time 25 minutes


Almond Butter Fudge-Pops

  • 1 1/4 cups canned coconut milk
  • 1/3 cup Nut Up Almond Butter
  • 6 large Medjool dates (pitted)
  • 1/3 cup cacao powder
  • 1/2 tsp vanilla extract

Chocolate Drizzle

  • 3 tbs chocolate chips
  • 1/4 tsp coconut oil (melted)


  • 1 tbs Nut Up Roasted CHOPPED Almonds


Almond Butter Fudge-Pops

  1. Set up 6 popsicle molds, you c an use any kind for this.

  2. Add coconut milk, cashew butter, pitted Medjool dates, cacao powder and vanilla extract to high powered blender or food processor. Turn blender on medium speed for about 10 seconds before blending on high for about 1 minute, or until mixture is completely smooth. Scrap down the sides of blender or processor bowl as needed

  3. Carefully pour mixture into molds, filling about almost to the top. Place wooden popsicle sticks in the middle of the molds after freezing for 1 hour (this helps them stay in place). Freeze for at least four hours.

  4. To remove fudge pops from molds, you can let the molds sit out at room temperature for about 10 minutes, or run under hot water for about 20 seconds and gently apply pressure around mold to loosen before removing. Enjoy!!