Thick rich dreamy, deliciously creamy and smooth protein boosted sugar free fudgesticles with an additional protein boost! The perfect snack any time of the day! Truly awesome and incredibly satisfying!
I threw these popsicles together on a whim…after the success of the almond butter ones I was in need of another cool and creamy snack to have on hand in a hurry. Of a summer evening, despite it not being particularly warm here, I love nothing more than something cold and creamy. Preferably ice cream but unfortunately I’m still not in possession of an ice cream machine; I do plan on changing this VERY soon! Watch this space!
In the meantime these popsicles will most certainly be on repeat! Thicker and creamier than the almond butter banana ones, these melt with ease and are much more ice cream like. They’re so darn satisfying…always the sign of a winning recipe when I decide to hold on to each and everyone of them for myself. I just couldn’t bare to part with them!
I don’t have the greatest popsicle moulds in the world so they were decidedly trick to release; some silicon ones would be ideal! But once you get them out, freeze solid, cover them in raw cacao/chocolate and sprinkle with some quick almond butter toasted coconut “caramel” you wouldn’t know whether or not a few chunks were lost in the process. I say lost but in actual fact they made it to my tummy. Not a dribble of they’re melting gloriousness went to waste.
I ended up having one of these for breakfast on Sunday morning! I just couldn’t help myself! I’d actually managed to make 6 small ones and one didn’t make it out of its mould in one whole piece…I couldn’t possibly let it go in the bin and there was no way of salvaging it aesthetically…best breakfast EVER!
If you do one thing this summer…make these!! Seriously so delicious, you most certainly won’t regret it!
I used homemade chocolate hazelnut butter, this time sweetened with stevia. If you like you could use either store bought straight up plain almond butter or hazelnut butter, mixed up with the same ingredients.
And if you want to make it last I recommend a plate or a bowl! I’ve had them on repeat of an evening…my last one devoured last night in a bowl, a little more thawed than in the pictures, mashed up a little and topped with coconut cream! Heaven in a bowl!
What’s your favourite frozen treat? Do you ever make your own? I’m not an ice lolly fan, give me something creamy and I’m yours!
Paleo Protein Samoa Fudgesticles
Prep Time: 5 minutes + Overnight
Keywords: blender snack dessert gluten-free grain free low-carb paleo soy-free sugar-free almond butter coconut milk
Ingredients (4 – 5 popsicles)
- 2 scoops (1/2 cup, 50 – 60g) paleo protein; I used Berry Blast but orange would work too!
- 1/2 cup (120g) chocolate hazelnut butter sweetened with 3 tbsp powdered http://www.drcoys.ie/stevia-erylite)
- 1 cup (250ml) full fat coconut milk
- 1/2 cup (110g) coconut oil
- 1/4 cup (30g) raw cacao powder
- Additional 2-3 tbsp powdered stevia to taste
- 160g (3/4 cup) raw cacao paste
- 1 tbsp coconut oil
- Optional – 1-2 tbsp powdered stevia; but I prefer the bitter cacao taste!
- Pinch or three of flaked sea salt!
- 1/2 cup (40g) toasted coconut flakes
- 2 tbsp (30g) smooth almond butter or plain hazelnut butter
- 1 tbsp powdered http://www.drcoys.ie/stevia-erylite)
Blend all ingredients together for the popsicles in a food processor. Pour in to moulds, place stick in the centre and freeze overnight.
To release remove from the freezer for 10 minutes or dunk for about 20-30 seconds in a jug of hot water. Remove and place on a tray lined with parchment paper and return to the freezer.
Mix together almond/hazelnut butter with toasted coconut flakes and stevia. Set to one side.
Melt cacao paste and coconut oil together; sweetened if desired. Dunk each popsicle in to the melted chocolate.
Top each with 1-2 tsp of the coconut flake “caramel”, sprinkle with sea salt and return to the freezer until ready to eat. Remove five minutes before eating for ultimate gooey fudgy deliciousness!
Store in a seal tight bag or box covering the popsicles/layering them up with parchment paper in the freezer so they don’t stick together.