What you need:
- 200g Meridian Smooth Almond Butter
- 200g coconut yoghurt
- 240ml almond milk
- 60g maple syrup
- 250g dark chocolate
- 100g pistachios
- 100g almonds
Combine the almond butter, coconut yoghurt, almond milk and maple syrup in a blender. Blend until smooth then pour the mixture into the popsicle moulds, then place into the freezer for at least 6 hours, or overnight if possible.
Melt your chocolate in a glass bowl and set over a pan of simmering water. Once melted, leave to cool slightly, then place into a piping bag. Finely chop the almonds and pistachios.
Quickly run the moulds under warm water, making sure it doesn’t touch the pops, to release them. Place them onto a piece of parchment paper and zig zag the chocolate over the top, then sprinkle with the nuts immediately as the chocolate will set quickly.
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