Kay's Super Espresso Chia & Pecan Ice Cream Pops

Kay Zakk

By
@kayzakk

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.


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Rating:

Serves:

4

Prep:

50 Min

Method:

Refrigerate/Freeze

Ingredients

~ 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(s)
of plant-based protein powder (vanilla flavor)
1 tsp
of vanilla extract

Directions Step-By-Step

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!

About this Recipe

Main Ingredient: Nuts
Regional Style: American