Peach Basil Popsicle

Ingredients (Serves 2 1/2 cups)

Preparation

1. Combine the ground coffee and filtered water, then cover. Steep in the refrigerator for 12 to 24 hours.
2. Place the almonds in a large container and add enough water to cover them. Seal the container with a lid or plastic wrap and let them soak for at least 8 hours or up to 48 hours.
3. Pour the cold-brewed coffee through a coffee filter or fine-mesh strainer. Drain and rinse the almonds.
4. Line the large strainer with the nut bag or cheesecloth and set it over a large bowl.
5. Add half of the almonds to a blender and pour in the cold-brewed coffee. Blend until the nuts are finely chopped. Pour them into the nut bag.
6. Repeat with the remaining almonds and 1 ½ cups of fresh water.
7. Strain the nut pulp and squeeze it to extract as much almond milk as possible.
8. Sweeten the almond milk coffee if desired. Cover and refrigerate the almond milk coffee and almond pulp. Save the pulp for other recipes.

Nutritional Info (Per Serving)

• Calories: 100
• Fiber: 1 g
• Fat: 1 g
• Cholesterol: 1 mg
• Saturated Fat: 0 mg
• Sodium: 31 mg
• Calcium: 89 mg
• Magnesium: 9 mg
• Protein: 1 g
• Potassium: 134 mg
• Carbohydrates: 24 g
• Vitamin E: 1 mg
• Sugars: 24 g

Notes

A refreshing blend of ripe peach, creamy yogurt, and almond milk with a hint of basil. Naturally sweetened with honey, these pops make a wholesome summer treat. Light, fruity, and nourishing; perfect for guilt-free snacking.