These yummy popsicles are filled with blueberries, creamy avocado, dates, a hint of lime and a secret surprise of almond butter. They’re so refreshing on these hot summer days! I experimented with two types of popsicle molds, plastic and silicon and prefer the silicon molds. Rather than submerging the mold in hot water to release the pops, you can simply peel back the silicone. The silicon molds come with 10 popsicle slots, bags for storage and wooden popsicles sticks. The mold has a lid with holes for the popsicle sticks to keep in place while the mixture freezes into these delicious ice pops. The step of adding the almond butter is optional. I made half the pops with the almond butter and half without.