In a large pitcher, combine the AlmondBreeze Almondmilk Chocolate and peanut butter until well blended.
Pour even amounts into each ice pop mold.
Sprinkle about 1 teaspoon of mini chocolate chips into each mold.
Cap mold with ice pop handle and place molds in the freezer. Freeze for 4-6 hours.
Just before you're ready to remove the ice pops from the freezer, place 1/4 cup chocolate chips plus coconut oil in a small bowl and microwave in 30 second increments until melted together.
Place melted chocolate mixture into a small plastic ziplock bag with a small hole cut in one corner.
Remove ice pops from molds and place over wax paper.
Drizzle chocolate over each ice pop. The chocolate should harden within 1-2 minutes from the frozen ice pops.
Tip: to remove ice pops from mold, run the mold under warm water for about a minute. This will help loosen the ice pop mixture from the mold. Remove the handle gently and it should pop out of the mold intact!
Find the original recipe and more recipes, food, wine and travel tips at UrbanBlissLife.com