Can I just say I am so giddy about these protein bars / pops. They turned out so good the first time I made them. They are super nutritious, healthy and taste so good.
I have been obsessed with finding these mini popsicle molds to make these and lo and behold I just went on Amazon and found them there. They make the the cutest mini popsicle and great for portion control.
My mind is already racing on how many cute things I can make with these molds. As I type I have some Halo Top mini popsicle hardening in the freezer already. Gah… its going to be super cute. Now back to these protein bar popsicles. They vegan, raw, dairy free and best of all high in protein. Recipe adapted from the Unconventional Baker Protein Power Bars.
CHOCOLATE PROTEIN BAR POPS
2 Cups raw cashews
1/4 Cup Chocolate Hemp Protein
1/4 Cup Almond Milk
6 Pitted Dates
1 Tablespoon MCT Oil or Coconut Oil
1 Teaspoon Vanilla Extract
1/4 Teaspoon Almond Extract
1/4 Teaspoon Himalayan Pink Salt
1 1/2 Cup Dark Chocolate
1 Tablespoon Coconut Oil or Coco Butter (Melted)
1 Teaspoon Maple Syrup
1/2 Teaspoon Vanilla Extract
Pinch of Himalayan Pink Salt
Dried Rose Petals
Mini Silicon Popcicle Mold
Place all filling ingredients into food processor and blitz until it forms a smooth paste. Use a spoon to scoop into the mold. Make sure you press down on the dough to make sure the mold is filled.
I only had one mold so I filled it and froze the filled tray for 2 hours and placed the remaining dough in the fridge. Once the molds are frozen pop them out and place in a tray in the freezer to harden. Then repeat again to make four more popsicles. Wait another 2 hours and pop them out of the mold and place in the tray with the rest of the popsicles. Freeze overnight to completely harden.
When you are ready to coat melt all the coating ingredients in a small pan over low heat. Watch the chocolate carefully as it can melt pretty fast.
Once the coating is ready prep your coating area. Make sure you have a tray out that is covered in parchment paper. Take out the protein bars and dip them one at a time in the chocolate coating. Use a spoon to spoon over the bars to ensure they are completely coated. Since the bars are frozen the chocolate coating with set pretty fast. Shake any excess chocolate and then place the finished bar on the clean tray. Repeat with the other bars.
To finish use the remaining chocolate and drizzle over the coated protein bars. You will need to work very fast to add the rose petals and coco nibs so that they stick to the chocolate.
All that is left to do is to enjoy these cuties. They taste so decadent that you can’t tell they are protein bars.
Note if you don’t have this particular mold you can use any silicon mold you have (even the one for ice cubes!) or just roll the dough into balls and dip them in chocolate.
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