Ingredients
Scale
- 3–1/4 cups chocolate almond milk
- 1/2 cup fresh or frozen raspberries
Instructions
- Divide the raspberries evenly between the popsicle molds. Slowly pour the almond milk on top, until just below the fill line. Freeze for 30 minutes, then insert the popsicle sticks, and continue freezing for 4 hours, or until firm.
Notes
Chocolate cashew or coconut milk would also be great substitutes for the almond milk.
To remove the popsicles, either let them sit out for 5-10 minutes until soft enough to pull out, or submerge the bottom of the popsicle mold (up to the edge of the top) in room-temperature water for 10-15 seconds, then gently pull to release.