Peaches and Cream Ice Pops

Place ice pop molds in the freezer 2 hours prior to filling them.

In a large bowl, whisk together almond milk, maple syrup, honey, vanilla bean paste, and salt until thoroughly combined.

Fill each mold halfway up with almond milk base. Divide half the peach chunks evenly into each mold, and top off with the rest of the base, leaving about 1/2 inch of space at the top. Divide remaining half of the peach chunks evenly among each mold.

Insert ice pop sticks and place in freezer. Freeze for at least 4 hours before serving. Vegan peaches and cream ice pops will keep in the freezer for about a month. Enjoy!