Ingredients
- 32 Graham cracker squares I used once again organic gluten free
- Coconut cool whip I like SoDelicious. Or you can use 1 batch of my homemade whipped cream! Linked in the notes
- 2 scoops Chocolate or chocolate peppermint protein powder See notes**
- 1/2 tsp peppermint extract if using plain chocolate protein
Ganache
- 1/2 cup dark chocolate
- 1/4 cup coconut cream just the thick part
- crushed dye-free candy canes yum earth brand
Instructions
- Line a 9x9 square pan with parchment paper
- Line your graham cracker squares to fill the bottom of the pan (I used 16 squares)
- Melt your chocolate, and combine with your coconut cream
- Pour overtop your graham cracker base, then sprinkle with crushed candy canes
- Place in the freezer
- Stir your chocolate or chocolate peppermint protein powder with your tub of coconut whipped cream
- Spread overtop your firm chocolate base
- Top with more graham cracker squares
- Freeze for 3 hours, slice, and enjoy!
- Enjoy straight from the freezer
- Keep stored in the freezer for up to 2 months
Notes
- To keep it fully vegan you can use Ora Organic Plant Based Protein Powder in Chocolate - use code COLLEEN to save 30%
- For Chocolate Peppermint Protein Powder check out Just Ingredients 100% grass fed whey (also offers bone broth protein powder in this flavor). Use code colleenF10 to save site wide!
- Feel free to use homemade whipped cream instead of store bought! You can find it in THIS recipe here!