By Caitlin Gunther
With the sun shining and the mercury rising, just the thought of baking can seem ludicrous. What’s the lover of sweets to do? The answer: break out those ice pop molds. These sweet treats on a stick have endless flavor potential and are the perfect way to indulge your sweet tooth throughout the summer.
In celebration of Popsicle Week 2016, we’re sharing recipes for toasted-almond and coconut ice pops from In a Nutshell: Cooking and Baking with Nuts and Seeds, by ICE chefs Cara Tannenbaum and Andrea Tutunjian. They’re so tasty you’ll gobble them up before they have the chance to melt.
Read on to get the recipes for these sweet treats!