It’s #popsicleweek friends and this year we are not missing it! Last year I didn’t realize I missed it until late July. I don’t really blame myself, I think I was going through this “early motherhood” phase when you sleep 4 hours a day and never wash your hair. Suddenly, remembering this makes me so grateful for time, it really is the best thing, cause it gives you the best perspective. Ok, enough philosophy, let’s go back to popsicles.

Last year’s popsicles were amazing; they were beautifully refreshing, tangy and sweet. This year, I chose to be a little bit naughtier and go for an incredibly creamy popsicle. I mean, approximately half of each popsicle is made of almond butter, can’t do silkier and more comforting than that, right? I added a bit of almond extract and rose water for fragrance and also because Morocco and flowers!

So I am going to be honest; shooting these babies was totally painful. I probably shouldn’t have chosen to shoot them on what was probably one of the hottest days of the year but it really felt like I was racing against time. As soon as I would pop the popsicles out of their mold, they would start melting like crazy. It was annoying because 1. I couldn’t really take all the shots I planned to and 2. a melted popsicle ends up in the sink and not in my belly and this my friends, is really sad. Anywho, I managed to salvage some of them, I am actually planning on taking one out of the freezer as soon as I finish this post. Ok I am done. Happy popsicle week, take a look at what everyone is making with the hashtag #popsicleweek and/or on Billy’s blog! 

Almond and rose popsicles with strawberry jam

Makes 10 popsicles

INGREDIENTS

• 200 gr crunchy almond butter
• 250 gr Greek yogurt
• 120ml almond milk
• 100 gr clear honey
• ½ teaspoon rose water
• ¼ teaspoon almond extract

Optional topping

• Melted dark chocolate and dried rose petals

METHOD

• In a blender, transfer the almond butter, yogurt, almond milk, honey, rose water and almond extract. Blend until smooth and there are no lumps.

• Fill each popsicle mold a third of the way up. Transfer one tablespoon of strawberry jam in each mold. Using a knife or a chopstick, swirl the liquids together in each mold in order to obtain a swirled effect.

• Freeze for at least 6 hours. To serve, run each popsicle mold under hot water and gently remove the popsicle from of the mold. Using a fork, drizzle melted dark chocolate on top of each popsicle and top with dried rose petals. (optional)

Notes

• Directions to melt chocolate. Chop the chocolate. Place the chocolate and a few drops of water in a microwave-safe bowl stopping and stirring at 15 seconds intervals until smooth and creamy.