Chocolate-Dipped Nicecream Pops

2 pints Banana Nicecream
6 ounces dark chocolate chocolate chips
3 Tbsp coconut oil, liquid
1/2 cup chopped almonds

1. Let the Nicecream pints soften (either by letting them sit out or microwave for 30 seconds) and place into popsicle molds. Freeze for at least 30 mins.
2. Meanwhile, melt the chocolate with coconut oil in a microwave safe dish (checking every 30 seconds) or in a bowl over a half full pot of simmering water. Stir until smooth.
3. Dip each Nicecream Pop in the chocolate, then sprinkle with almonds.
4. Freeze the Pops for at least 30 minutes. Serve or store in an airtight container in the freezer for up to 2 weeks.

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