2 cups almonds, soaked overnight in water to cover
1/2 cup agave nectar
1/2 cup coconut oil
3 tablespoons lemon juice
1 1/2 teaspoons dried lavender
2 cups sliced peaches
cheesecloth; ice-pop molds
Drain the almonds. Combine the almonds and 4 cups of water in a blender and blend until smooth. Strain the mixture through cheesecloth into a large bowl.
Pour the fresh almond milk back into the blender and add the agave, coconut oil, lemon juice, salt and lavender. Blend until smooth. Loosely stack the peach slices into ice-pop molds. Pour the almond milk mixture into the molds, filling in all of the remaining space. Place the pops in the freezer until frozen solid, about 3 hours.