kay's super espresso chia & pecan ice cream pops
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.
yield
4 serving(s)
prep time
50 Min
method
Refrigerate/Freeze
Ingredients For kay's super espresso chia & pecan ice cream pops
- ~ CRUNCHY CHIA SEED ESPRESSO ICE CREAM LAYER
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3 Tbspof organic chia seeds
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2 Tbspof organic espresso powder
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1 cof unsweetened coconut milk (vanilla flavor)
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1 Tbspof stevia sweetener
- ~ CREAMY NUTTY VANILLA PECAN LAYER
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3 Tbspof raw organic pecan nut butter
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1 cof unsweetened coconut milk (vanilla flavor)
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1 scoopof plant-based protein powder (vanilla flavor)
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1 tspof vanilla extract
How To Make kay's super espresso chia & pecan ice cream pops
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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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Kay's Super Espresso Chia & Pecan Ice Cream Pops:
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