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

Serves: 6

Ingredients

1 cup Coconut Cream
0.25 cup Vanilla Protein Powder
2 Tbsp Flax Seed 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

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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:	290
Fat:	22 g
Carbohydrates:	12 g
Protein:	14 g
Cholesterol:	0 g
Sodium:	110 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.