Coconut Raspberry Protein Popsicles

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Ingredients-

  • 40.5 oz can of coconut milk
  • 6-9 tablespoons maple syrup
  • 6 tablespoons Kashi GOLEAN Vanilla Vinyasa Powdered Shake
  • 90-105 raspberries
  • 1.5 cup semi-sweet chocolate chips
  • 4.5 tablespoons coconut oil
Method-
1. Mix coconut milk, maple syrup and Kashi GOLEAN Vanilla Vinyasa Powdered Shake in a blender or food processor.
2. Pulse till it’s all combined and mixture is totally smooth.
3. Pour the mixture into the popsicle molds, placing raspberries in between.


Cover and freeze for 30 minutes. After 30 minutes take out the popsicles and insert popsicle stick in each of the mold. Return the mold to the freezer and freeze overnight or until the popsicles are completely set. Once set, place the popsicle mold under warm water for 30-40 seconds and pull gently.

To dip these popsicles in chocolate, melt chocolate chips and coconut oil using a microwave or double-boiler method. Dip each popsicle into the melted chocolate and garnish with shredded coconut, if desired.

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