Real Recipes From Real Home Cooks ®

kay's super espresso chia & pecan ice cream pops

Recipe by
Kay Zakk

Kay's Super Espresso Chia & Pecan Nut Protein Ice Cream Popsicles is a Non-Dairy Gluten-Free High Protein Snack Kick-Start Your Day. This is My First Attempt at Making Something Cool that Has Espresso, Protein, Chia Seeds & Creamy Nut Butter Layers in Every Popsicle.

yield 4 serving(s)
prep time 50 Min
method Refrigerate/Freeze

Ingredients For kay's super espresso chia & pecan ice cream pops

  • ~ CRUNCHY CHIA SEED ESPRESSO ICE CREAM LAYER
  • 3 Tbsp
    of organic chia seeds
  • 2 Tbsp
    of organic espresso powder
  • 1 c
    of unsweetened coconut milk (vanilla flavor)
  • 1 Tbsp
    of stevia sweetener
  • ~ CREAMY NUTTY VANILLA PECAN LAYER
  • 3 Tbsp
    of raw organic pecan nut butter
  • 1 c
    of unsweetened coconut milk (vanilla flavor)
  • 1 scoop
    of plant-based protein powder (vanilla flavor)
  • 1 tsp
    of vanilla extract

How To Make kay's super espresso chia & pecan ice cream pops

  • 1
    DIRECTIONS: 1. Mix Well Chia Seed Espresso with Coconut Milk and Stevia Powder in a Jar and Leave in Fridge over Night. 2. On the next day, mix Pecan Nut Butter with Coconut Milk and protein powder and Vanilla Extract In a separate bowl until blended smooth and set aside. 3. Pour Chia Seed Espresso Mix and Pecan Nut Butter Mix in Layers into a Popsicle Mold. 4. Freeze Over Night. Enjoy It in the Morning or As a Post-Workout Cool-Off Snack! Always Perfect for Those Hot Summer Sessions!
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