1. Place 1 1/2 cups of raspberries and 1 tablespoon of honey in a blender. Pulse until roughly chopped.

2. Scoop out raspberry mix evenly into the ice pop molds.

3. Pour in a splash of chocolate almond milk into each mold.

4. Next drop in the remaining 1/2 cup of raspberries. This is about 4-5 raspberries per mold, loosely filling the mold to the top.

5. Fill the remaining ice pop mold with chocolate almond milk.

6. Tap mold on counter to reduce air bubbles.

7. Freeze for 5-8 hours until solid!

8. Enjoy!