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Buttered Almond Fudge Popsicles
4.67 from 3 votes

Buttered Almond Fudge Popsicles

Creamy coconut milk, almond butter, raw cacao butter blended and frozen into rich popsicles.  Dipped in chocolate and topped with buttered almonds.

Course Dessert
Cuisine American
Keyword coconut milk popsicles, popsicles
Prep Time 10 minutes
Cook Time 15 minutes
chill 4 hours 2 minutes
Total Time 25 minutes
Servings 9
Calories 322 kcal



  • 1 14 ounce organic coconut milk
  • 1/3 cup roasted almond butter
  • 1/3 cup raw cacao
  • 6 large dates pitted
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 teaspoon pure almond extract

Chocolate topping:

  • 1 1/2 cups chocolate
  • 1 teaspoon coconut oil
  • 1 cup almonds raw
  • 1 tablespoon butter or coconut oil
  • pinch salt
  • flakey sea salt Maldon's


  1. 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.

  2. Pour into popsicle molds.  Freeze for at least 4 hours

  3. 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.

  4. 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.  

  5. 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.  

  6. Makes 9 popsicles.

Recipe Notes

  1. I like using Native Forest brand coconut milk.  It can be purchased from WholeFoods or Amazon. 
  2. Raw Cacao can be purchased at most grocery stores. WholeFoods, Thrive market, and Amazon are good resources.
  3. I used 6 large dates.  8-10 can be used depending on sizeof dates and your personal sweetness level.
  4. I like using roasted almond butter.  I love the brand "Barney" almond butter because it's amazingly smooth.  
  5. Coconut milk freezes well, but the popsicles will soften if left out of freezer for a short amount of time.  
  6. Popsicles are best completely frozen.
  7. Chocolate chips can be used, but coconut oil is essential to make the melted chocolate smooth enough to drizzle or dip.
  8. Popsicles are 100% vegan if coconut oil is used in place of butter and if Vegan chocolate is used.  Trader Joes carries vegan chocolate chips.
  9. If popsicle molds are not available or if you don't want to purchase some, just use small paper cups.  Partially freeze the mixture before putting in a popsicle stick.  After the popsicle is completely frozen, just tear away the paper cut.  
Nutrition Facts
Buttered Almond Fudge Popsicles
Amount Per Serving (1 popsicle)
Calories 322 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g40%
Cholesterol 3mg1%
Sodium 49mg2%
Potassium 318mg9%
Carbohydrates 25g8%
Fiber 5g20%
Sugar 16g18%
Protein 7g14%
Vitamin A 40IU1%
Calcium 85mg9%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.