Ingredients
- 1 whole Coconut Cream 1 can
- 1 whole 70% Cacao Organic Vegan Dark Chocolate Bar - Pascha Chocolate Co.
- 1/4 cup Almond Milk
- 2 Tbsp Medjool Date Syrup Or maple
- 1 whole Chocolate Protein Powder 1 scoop
For coating
- 1 cup White Chocolate
- 1 cup Double Chocolate Crunchy Cookies - Simple Mills **
Instructions
- Heat coconut cream, dark chocolate, and milk over stove top until chocolate is melted.
- Stir in date syrup and protein powder
- Pour into popsicle molds (I got 5 worth)
- Freeze for at least 4 hours, or overnight
- Remove popsicles from containers, dip in melted white chocolate, and immediately roll in crushed cookies coating all sides
- The white chocolate will freeze immediately to the popsicles so you can enjoy right away or place back in the freezer until ready to enjoy!
Notes
I used made good foods crushed vanilla and crushed chocolate cookies. Too 9 allergen free, but great taste and made for the perfect crunchy coating you can use any vanilla and chocolate cookies you wish