Mixed Berry Hazelnut Crunch Cream Pops
Mixed Berry Hazelnut Crunch Cream Pops is a dessert that serves 9. One serving contains 166 calories, 2g of protein, and 15g of fat. For 65 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up chia seeds, hazelnuts, maple syrup, and a few other things to make it today. 102 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 10 minutes. It is brought to you by Lexi's Clean Kitchen. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. With a spoonacular score of 47%, this dish is good. Users who liked this recipe also liked Ice Cream and Mixed-Berry Pops, Mixed-Berry Butter Crunch Parfaits, and Fan Favorite Triple Berry Cheesecake Cupcakes with Sour Cream Glaze, Mixed Berry Compote, Fresh Whipped Cream, Graham Cracker Crust.
Servings: 9
Preparation duration: 10 minutes
Ingredients:
1 teaspoon chia seeds
1/4 cup shaved chocolate
1 can full-fat coconut milk
1/2 cup hazelnuts, toasted
1 1/2 tablespoon maple syrup
1 cup Driscoll's Organic Strawberries, diced
Equipment:
blender
frying pan
popsicle molds
popsicle sticks
Cooking instruction summary:
In a high-speed blender, blend coconut milk, chia seeds, and maple syrup.Toast hazelnuts: placed peeled hazelnuts into a small skillet and toast, stirring often, until golden brown, about 5 minutes. Let cool then chop hazelnuts.Place a few strawberries into the bottom of your into popsicle molds. Add in a few hazelnuts.Pour in about 1 tablespoon of coconut base into molds.Add in a few blueberries, chocolate shavings, and hazelnuts.Fill the rest of the way with coconut base.Top with hazelnuts and chocolate shavings.Add in your popsicle sticks. Place in freezer for 6 hours or overnight.
Step by step:
1. In a high-speed blender, blend coconut milk, chia seeds, and maple syrup.Toast hazelnuts: placed peeled hazelnuts into a small skillet and toast, stirring often, until golden brown, about 5 minutes.
2. Let cool then chop hazelnuts.
3. Place a few strawberries into the bottom of your into popsicle molds.
4. Add in a few hazelnuts.
5. Pour in about 1 tablespoon of coconut base into molds.
6. Add in a few blueberries, chocolate shavings, and hazelnuts.Fill the rest of the way with coconut base.Top with hazelnuts and chocolate shavings.
7. Add in your popsicle sticks.
8. Place in freezer for 6 hours or overnight.
Nutrition Information:
covered percent of daily need
