Need a yummy homemade popsicle with a little more refinement? This isn’t just a frozen smoothie; this is a non-dairy, gluten-free, high protein sweet snack for any occasion. On a hot day or a cool one, you can enjoy a nutty butter and vanilla cream swirl taste.
This is a protein ice-cream bar I‘ll definitely make again in the future and I’ll bet you will too!
Total prep time: 25 minutes + the time to freeze
Vegan Nut Butter Protein Ice Cream Bar
Ingredients:
The pecan nut butter mix:
- 2 tablespoons pecan nut butter, raw organic
- 2 tablespoons fresh organic pecans crushed into chunks
- 1 scoop Warrior Blend vanilla protein powder
- 1/2 cup apple cinnamon butter sauce (homemade with organic cinnamon & all spice)
- 1 cup unsweetened coconut milk (vanilla flavor)
- 1/2 cup unsweetened coconut greek yogurt (vanilla)
- 1 teaspoon wheatgrass powder
- 1 teaspoon vanilla beans
The coconut cream mix:
- 1/2 cup unsweetened coconut milk (vanilla)
- 1/2 cup unsweetened coconut greek yogurt (vanilla)
- 1 teaspoon vanilla beans
The crunchy cookie crust:
- 2–3 pieces of gluten-free crunchy cookies (I used maple cookies)
Directions:
Blend together all the ingredients in the pecan nut butter mix, from the pecan nut butter to the first vanilla beans, until mostly smooth then set aside.
In a separate bowl, mix the coconut milk with coconut greek yogurt and vanilla beans until smooth.
Grab a popsicle mold and alternatively pour coconut cream mix and pecan nut butter mix in layers into the mold.
Crush the cookies and top each popsicle with a layer of crunchy cookie crumbles and place the mold in the freezer. Freeze overnight and enjoy it in the morning or as a post-workout cool-off snack! It’s always perfect for after those hot workout sessions!
