Instructions

1. In a bowl or pitcher (preferably with a spout) add chocolate hazelnut spread. Pour in about 1/2 cup of the chocolate almond milk and whisk carefully until combined.
2. Add in remaining chocolate almond milk, mix well, and pour into ice pop molds.
3. Freeze for about an hour and once mixture has thickened but not froze insert wooden popsicle sticks.
4. Freeze until solid (another 3 hours or so).
5. Remove popsicles from molds by running mold under warm water for about 20 seconds, and then gently wiggle the wooden sticks to pull the pops out.
6. Enjoy immediately or put in sandwich bags and freeze for later.