Plant-Based Protein Snickers Ice Cream Pops

Course Snacks, Sweet

Prep Time 20

Cook Time 40

Total Time 1 10

Servings 8 servings

Calories 300kcal

for the yogurt base: 1 cup thick coconut yogurt 1/4 cup protein powder (vanilla or chocolate flavor) 2 tbsp maple syrup 2 tbsp peanut butter for the peanut butter layer: 1/3 cup runny peanut butter 2 tbsp maple syrup 1/3 cup peanuts, roughly chopped for the chocolate drizzle: 1/2 cup chocolate chips 1 tsp coconut oil additional: 1 banana, sliced popsicle sticks

in a bowl, mix together the coconut yogurt, protein powder, maple syrup, and peanut butter until smooth.
line a baking sheet with parchment paper. using a small ice cream scoop or spoon, portion out the yogurt mixture onto the parchment paper, making small mounds.
place a banana slice on top of each mound and insert a popsicle stick into the center of each one.
freeze for at least 1 hour, or until firm. in a bowl, mix the runny peanut butter with the maple syrup until well combined. stir in the chopped peanuts.
once the yogurt pops are frozen, spread the peanut butter mixture on top of each pop.
return to the freezer for about 30 minutes to firm up. in a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals, stirring in between until smooth.
drizzle the melted chocolate over the frozen yogurt pops. freeze for a couple more hours, or until completely set.
in a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals, stirring in between until smooth.
drizzle the melted chocolate over the frozen yogurt pops. freeze for a couple more hours, or until completely set.
once fully frozen, store the ice cream pops in an airtight container in the freezer.