serves
6
prep time
20 minutes
protein
14g
fat
31g
carbs
54g
calories
538
| 1 1/2 cups | Greek or Coconut Yoghurt |
| 1/2 cup | Frozen Raspberries |
| 1/2 cup | Freeze Dried Raspberries (or add more frozen) |
| 1-2 scoops | Macro Mike Vanilla Buttercream Almond Protein |
| 1 can | Full Fat Coconut Milk (use the solid cream + 1/4 cup milk chilled for an hour) |
| 3-4 tbsp | Maple Syrup or Honey |
| Coating | |
|---|---|
| 1 1/2 cups | White Chocolate Chips |
| 1 tbsp | Coconut Oil |
| 1/2 bag | Shortbread or your favourite Cookie |
-
Blend all yogurt pop ingredients until smooth.
-
Scoop the coconut cream from the can and add 1/4 cup of the liquid milk. Adjust sweetness to taste.
-
Pour into popsicle moulds and freeze 3–4 hours or overnight until completely firm.
-
To coat, melt chocolate and coconut oil in the microwave (30-second bursts) or using a double boiler. Stir in crushed cookies.
- Dip each frozen pop, then place on parchment or back into the mould (handle-side down) to set. Freeze again until chocolate hardens.
- Let sit for 10 minutes before eating for the creamiest texture! Enjoy!
Featured in this recipe
Vanilla Buttercream Premium Almond Protein (400g Bag)
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Vanilla Buttercream
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