Ingredients
Coconut Milk Base
- 1 Can Lite Coconut Milk
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Vanilla Bean Paste
- ⅓ Cup Vanilla Protein Powder
Cookie Dough
- ¾ Cup Almond Flour
- 1 Tablespoon Coconut Oil (melted and cooled)
- 3 Tablespoons Maple Syrup
- 2 Teaspoons Vanilla Bean Paste
- ½ Cup Mini Chocolate Chips
Instructions
- Prepare the coconut base: Add the lite coconut milk, 2 tablespoons of maple syrup, 1 teaspoon of vanilla bean paste, and ⅓ cup of vanilla protein powder to a small blender. Blend the mixture until it becomes fully smooth and creamy. Set this mixture aside for later use.
- Make the cookie dough: In a small bowl, combine ¾ cup almond flour, 1 tablespoon melted and cooled coconut oil, 3 tablespoons of maple syrup, and 2 teaspoons of vanilla bean paste. Stir well until the ingredients are fully combined. Fold in ½ cup mini chocolate chips evenly into the dough.
- Assemble the bars: Place small dollops of the cookie dough into the bottom of each popsicle mold. Then carefully pour the blended coconut base mixture on top, filling each mold to the top.
- Freeze the bars: Insert popsicle sticks into each mold and transfer the molds to the freezer. Freeze the bars overnight or until completely solid. Once frozen, pop them out of the molds and enjoy a creamy, dairy-free cookie dough ice cream bar.
Notes
- Use light coconut milk to keep the bars creamy but lower in fat.
- Make sure the coconut oil is melted but cooled to room temperature before mixing to prevent cooking the almond flour.
- You can substitute maple syrup with agave nectar or honey if not strict vegan.
- For a nut-free version, swap almond flour with sunflower seed flour.
- These bars should be stored in the freezer and consumed within one week for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Dairy Free, Gluten Free, Vegetarian, Low Lactose
