Kay's Super Vegan Pecan Protein Ice Cream Cake Bar
It is also Excellent to have during the Summer Days after Long Jogs or Lawn Work under the Sun.
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~ THE NUTTY PECAN BUTTER PROTEIN CENTER
2 Tbspof raw organic pecan nut butter
2 Tbspof fresh organic pecans crushed into chunks
1 scoop(s)of plant-based protein powder (vanilla flavor)
1/2 cof apple cinnamon butter sauce (homemade organic)
1/2 cof unsweetened coconut milk (vanilla flavor)
1 tspof wheatgrass powder
1 tspof vanilla extract
~ THE CREAMY VANILLA COCONUT MULTI-LAYER
1/2 cof unsweetened coconut milk (vanilla)
1/2 cof unsweetened coconut greek yogurt (vanilla)
1 tspof vanilla beans
~ THE CRUNCHY COOKIE CRUST
2-3 ozof gluten-free crunchy cookies
How to Make Kay's Super Vegan Pecan Protein Ice Cream Cake Bar
1. Blend Pecan Nut Butter with Apple Cinnamon Butter Sauce and Coconut Milk and Vanilla Extract until somewhat smooth to chunky then set aside.
2. In a separate bowl, mix Coconut Milk with Coconut Greek Yogurt and Vanilla Beans and Protein Powder until blended smooth and set aside.
3. Pour Coconut Creme Mix and Pecan Nut Butter Mix in Layers into a Popsicle Mold.
4. Top the Base with a Layer of Crunchy Cookie Crumbles and place mold in Freezer.
5. Freeze Over Night.
Enjoy It in the Morning or As a Post-Workout Cool-Off Snack!
Always Perfect for Those Hot Summer Sessions!