Chocolate Almond
Vegan Ice Pops | Recipe

... only a few steps to the heaven of pleasure

Katharina Kuhlmann

Roberta Dall Alba

21 March 2019

We love chocolate ice cream. Especially ice cream pops are very popular with children, but also with all others who like to eat an ice cream to go. Our current variant is very creamy and also vegan due to the use of coconut milk. Dark almond chocolate and additional sliced almonds cover the ice cream pops – it cracks wonderfully, when biting into.


For 4 ice cream pops

For the filling:

80 g


60 g

coconut milk (from a tin)

0.5 tsp

vanilla extract

1 tsp

maple syrup

For the chocolate shell:

100 g

VIVANI Dark Almonds

1 tbsp

sliced almonds



small ice cream pop molds


waiting / cooling time
a couple of hours

level of difficulty


Soak the cashew nuts for at least 30 minutes or overnight.


In a food processor, blend cashews with coconut milk (if possible only the greasy, creamy part), vanilla extract and maple syrup.


Pour into the 4 molds and let chill in the freezer for a couple of hours until firm.


Chop the almond chocolate and melt it. Then add almond slices.


Coat each ice cream pop with an even layer of chocolate.


Allow to cool again until serving.

Thanks for this seductive ice cream pops to Roberta Dall Alba from the Italian food-blog Healthy Little Cravings. We also love her fantastic cinemagraphs – real eye candy!

VIVANI's organic an vegan Dark Chocolate with roasted almonds

Dark Almonds

55 % Santo Domingo Cocoa | vegan


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