- 1 cup and 1 tbsp of yogurt (You can use dairy or dairy-free yogurt. Make sure it isn’t watery; if it is, you will need to add more nut butter)
- 1/2 cup coffee almond butter (stirred well to incorporate the oils, make sure it’s a thick consistency and not runny)
- 3/4 tsp vanilla extract
- 1 cup of dairy-free refined sugar-free chocolate baking chips (or any of your choice)
- 2 tablespoons of Nutiva Virgin Coconut Oil
- 5 popsicle sticks
In a bowl, combine yogurt, almond butter, and vanilla extract. Mix these together until a creamy consistency is met. At this point, if it is a watery consistency, add more nut butter.
Line a baking tray with parchment paper. Using a 2-inch cookie scoop place a large scoop of yogurt filling onto the parchment paper. Take a popsicle stick and gently press it into the middle. Using the back of a spoon, swirl the filling over the popsicle stick. Do this for all five popsicles.
Place the tray into the freezer for 3 to 4 hours until completely frozen.
Before removing from the freezer, combine chocolate and coconut oil in a small glass bowl. Heat this in 20-second increments stirring after each time. Stir well until all chocolate is melted. Be careful not to overheat. Once melted, dip the popsicle into the chocolate, shake off the excess chocolate, then lay it onto a parchment paper-lined tray. Freeze for an additional 10 minutes.
There will be some extra chocolate, which can be drizzled onto the chocolate shell if you want.