Almond Butter Espresso Pops

Even though summer doesn't officially end for a few weeks, fall recipes have been in full force!

My hubby is not giving in to the change of seasons and, to be fair, Virginia has not let up on the heat much.  He's been asking for popsicles on a regular basis.  I'm thinking about pumpkin pies and apple spice creations...and he wants a popsicle.

Go figure.

These were made especially for my husband; he loves coffee and almond butter.  Also, my father-in-law gave me some legit moonshine from Kentucky, which I infused with coffee beans.

These popsicles are boozy and delicious!

Ingredients:
1 1/4 c. brewed coffee, cooled
1/4 c. coffee-infused moonshine, or other liquor (learn more about infusing your own liquor!)
pinch of cinnamon
1/3 c. pure maple syrup
2-3 T. almond butter
1 c. almond milk, or other non-dairy milk

Directions:
In a high speed blender, combine the ingredients until smooth.

Pour the mixture into ice pop molds.  It should fill six standard molds.  Freeze for 4-6 hours.

This post is affiliated with Vegan Mofo.  Check out #VeganMoFo on social media for ideas and recipes during the month of September.