Almond Butter & Rose Popsicles with Strawberry Jam

Ingredients

• 250 gNatural almond butter
• 200 gGreek yogurt or coconut yogurt
• 200 mlWhole milk or coconut milk
• 100 gHoney
• 2 tbspRose water
• 1 tspVanilla extract
• 0.5 tspGround cardamom
• 1 tspSalt
• 200 gStrawberry jam (homemade or quality store-bought)
• 50 gCrushed pistachios or toasted almonds (for garnish)

Instructions

1. 1

   Make almond base: Whisk together natural almond butter, Greek yogurt, whole milk, honey, rose water, vanilla extract, ground cardamom, and salt until smooth. Strain through a fine-mesh sieve if you prefer a super-smooth texture.

2. 2

   Fill halfway: Pour half of the almond mixture into popsicle molds, filling them about halfway.

3. 3

   Add jam layer: Spoon a thin layer of strawberry jam into each mold on top of the almond mixture.

4. 4

   Fill completely: Top with remaining almond mixture, filling almost to the top. Leave a tiny bit of space for expansion.

5. 5

   Freeze: Insert popsicle sticks and freeze for at least 6 hours or overnight until solid.

6. 6

   Unmold and garnish: Run warm water over the molds to loosen, then gently pull out the popsicles. Immediately roll the tops in crushed pistachios or toasted almonds if desired.

7. 7

   Serve: Serve immediately or keep wrapped in parchment in the freezer for up to 2 weeks.