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

  • 1DIRECTIONS:
    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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