Kay's Super Espresso Chia & Pecan Ice Cream Pops

2
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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
50 Min
Method:
Refrigerate/Freeze

Ingredients

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  • ~ 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

How to Make Kay's Super Espresso Chia & Pecan Ice Cream Pops

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!

Printable Recipe Card

About Kay's Super Espresso Chia & Pecan Ice Cream Pops

Main Ingredient: Nuts
Regional Style: American




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