kay's super vegan pecan protein ice cream cake bar

a recipe by
Kay Zakk

Kay's Super Vegan Pecan Nut Protein Cake Bars is a Non-Dairy Gluten-Free High Protein Pecan Snack for any Occasion. It is also Excellent to have during the Summer Days after Long Jogs or Lawn Work under the Sun.

serves 4
prep time 30 Min
method Refrigerate/Freeze

Ingredients For kay's super vegan pecan protein ice cream cake bar

  • ~ THE NUTTY PECAN BUTTER PROTEIN CENTER
  • 2 Tbsp
    of raw organic pecan nut butter
  • 2 Tbsp
    of fresh organic pecans crushed into chunks
  • 1 scoop
    of plant-based protein powder (vanilla flavor)
  • 1/2 c
    of apple cinnamon butter sauce (homemade organic)
  • 1/2 c
    of unsweetened coconut milk (vanilla flavor)
  • 1 tsp
    of wheatgrass powder
  • 1 tsp
    of vanilla extract
  • ~ THE CREAMY VANILLA COCONUT MULTI-LAYER
  • 1/2 c
    of unsweetened coconut milk (vanilla)
  • 1/2 c
    of unsweetened coconut greek yogurt (vanilla)
  • 1 tsp
    of vanilla beans
  • ~ THE CRUNCHY COOKIE CRUST
  • 2-3 oz
    of gluten-free crunchy cookies

How To Make kay's super vegan pecan protein ice cream cake bar

  • 1
    DIRECTIONS: 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!
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