kay's super espresso chia & pecan ice cream pops

Name: Kay's Super Espresso Chia & Pecan Ice Cream Pops
Prep time: 50 min
Yield: 4
Cuisine: American
Ingredients: ## ~ CRUNCHY CHIA SEED ESPRESSO ICE CREAM LAYER; 3 tablespoon(s) of organic chia seeds; 2 tablespoon(s) of organic espresso powder; 1 cup(s) of unsweetened coconut milk (vanilla flavor); 1 tablespoon(s) of stevia sweetener; ## ~ CREAMY NUTTY VANILLA PECAN LAYER; 3 tablespoon(s) of raw organic pecan nut butter; 1 cup(s) of unsweetened coconut milk (vanilla flavor); 1 scoop(s) of plant-based protein powder (vanilla flavor); 1 teaspoon(s) of vanilla extract

23 Pinches 2 Photos

Kay Zakk

Updated on Aug 8, 2014

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.

Rate

prep time 50 Min

cook time

method Refrigerate/Freeze

yield 4 serving(s)

Ingredients

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

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

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!
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