Creamy coconut milk, almond butter, raw cacao butter blended and frozen into rich popsicles. Dipped in chocolate and topped with buttered almonds.
In a blender add all popsicle ingredients: coconut milk, almond butter, raw cacoa, pitted dates, salt, vanilla, and almond extract. Blend until smooth and creamy. About 1-2 minutes.
Pour into popsicle molds. Freeze for at least 4 hours
Meanwhile, coarsely chop almonds. Melt butter in a medium size skillet then add almonds. Stir over medium heat until the almonds are begin to brown. Sprinkle with a pinch of salt. Remove from heat and cool completely.
Before removing popsicles from the freezer and the molds, melt chocolate over barely simmering water. Add coconut oil and stir until smooth. If using coverture (the real stuff) chocolate, stir chocolate until cool to the touch. About 85F degrees.
Carefully remove fudge popsicles from molds. Dip into tempered chocolate and sprinkle with toasted almonds. Sprinkle with flakey sea salt, if desired. Return to freezer until completely frozen.
Makes 9 popsicles.