Description
These protein ice cream bars have a creamy chocolate filling that's dipped in dark chocolate. This recipe is dairy free, paleo, vegan and keto friendly.
Ingredients
Scale
Ice Cream Filling
- 1 cup coconut cream
- 1/4 cup dark chocolate chips
- 1/4 cup sunbutter (may sub any nut/seed butter)
- 1/4 cup maple syrup (maple flavored syrup for keto)
- 1 tsp vanilla extract
- 1/4 cup hemp protein powder (may sub any protein powder)
- 2 dropperfuls CBD oil (optional)
Chocolate Coating
- 1/2 cup dark chocolate chips
- 1 Tbsp coconut oil
- 2 dropperfuls CBD oil (optional)
Instructions
- Melt the coconut cream and dark chocolate in a small saucepan.
- Once melted, mix in the sunbutter, maple syrup, vanilla, hemp protein and CBD oil. Whisk until smooth.
- Pour the filling into silicone popsicle molds. Add popsicle sticks.
- Freeze the filling for at least 2 hours, or until firm.
- Melt the dark chocolate and coconut oil. Mix in CBD oil if desired.
- Remove the ice cream fillings from the popsicle mold and dip them into the melted chocolate.
- Lay the dipped bars on a baking sheet lined with parchment paper.
- You can add toppings such as flaked salt, sprinkles, bee pollen or chia seeds.
- Place the bars back in the freezer to solidify the chocolate shell, then enjoy!
- Store them in an airtight bag in the freezer and eat within two months.