Chocolate Nut Ice Pops

  • Level: Easy
  • Total: 6 hr 5 min (includes freezing time)
  • Active: 5 min
  • Yield: 10 ice pops
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2 1/4 cups almond milk

One 13-ounce container chocolate-hazelnut spread (about 1 heaping cup)  


Special equipment:
ten 3-ounce ice-pop molds
  1. Combine the almond milk and chocolate-hazelnut spread in a blender and blend on high until completely incorporated. Pour into ice-pop molds and freeze for 6 hours or overnight.
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