Chocolate PB Crunch Popsicles! (Edit recipe)

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High protein creamy vanilla ice cream, coated in a smooth peanut butter, then crunchy decadent dark chocolate coating. Gluten, dairy, and refined sugar free! You can find the popsicle molds HERE

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

9

Serves: 6

Ingredients

1 cup Coconut Cream
0.25 cup Vanilla Protein Powder
2 Tbsp Flaxseed Meal
2 Tbsp Creamy Peanut Butter
.5 tsp Pure Vanilla Extract

Coatings

.5 cup Creamy Peanut Butter, *
.5 cup Dark Chocolate
3 Tbsp Quinoa, Puffed quinoa

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a blender or processor blending coconut cream (can also use greek yogurt for high protein), pb, protein powder, vanilla extract, and ground flaxseed
Pour into popsicle molds and freeze at least 3 hours
Dip each pop into creamy / drippy peanut butter then place on parchment paper and back into the freezer for 20min +
Melt dark chocolate and add in puffed quinoa for a crunchy chocolate
Dip the PB dipped pops into the chocolate coating, then back on parchment paper, then back in the freezer.
They should be fully hardened in just a few minutes
Enjoy!

Notes

Can use any sweetener- honey, syrup, or grnylad monkfruit to keep it lower sugar i added the seeds for nutritional benefit. You can omit them without affecting the texture you can use cashew butter or any other nut butter in place of peanut butter

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	424
Fat:	31 g
Carbohydrates:	22 g
Protein:	15 g
Cholesterol:	0 g
Sodium:	114 mg
Fiber:	6 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.