kay's super vegan pecan protein ice cream cake bar

Name: Kay's Super Vegan Pecan Protein Ice Cream Cake Bar
Prep time: 30 min
Yield: 4
Cuisine: American
Ingredients: ## ~ THE NUTTY PECAN BUTTER PROTEIN CENTER; 2 tablespoon(s) of raw organic pecan nut butter; 2 tablespoon(s) of fresh organic pecans crushed into chunks; 1 scoop(s) of plant-based protein powder (vanilla flavor); 1/2 cup(s) of apple cinnamon butter sauce (homemade organic); 1/2 cup(s) of unsweetened coconut milk (vanilla flavor); 1 teaspoon(s) of wheatgrass powder; 1 teaspoon(s) of vanilla extract; ## ~ THE CREAMY VANILLA COCONUT MULTI-LAYER; 1/2 cup(s) of unsweetened coconut milk (vanilla); 1/2 cup(s) of unsweetened coconut greek yogurt (vanilla); 1 teaspoon(s) of vanilla beans; ## ~ THE CRUNCHY COOKIE CRUST; 2-3 ounce(s) of gluten-free crunchy cookies

24 Pinches 4 Photos

Kay Zakk

Updated on Aug 8, 2014

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.

Rate

prep time 30 Min

cook time

method Refrigerate/Freeze

yield 4 serving(s)

Ingredients

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

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

Step 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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