Go Back Print

Mango Coconut Protein Nice Cream Klondike Bars (V)

Prep: 8h 10 min
Cook: 20 min
Total: 8h 30 min

Ingredients

Batter
  • 3 cups (24oz) frozen or fresh mango
  • 1 can (14oz) full fat coconut milk
    • can lite coconut milk
  • 1/2 cup unsweetened shredded coconut (divided into 2 parts) *
  • 3 scoops (69g) vegan vanilla protein powder
  • juice from 1 orange
  • juice from 1 lime *
  • 2 teaspoons vanilla bean paste or extract *
  • 1 tablespoon maple syrup
  • pinch of salt
Coating
  • 12oz white chocolate chip, melted
    • ⚠️ This adds 180 calories and 20g carbs per serving.
  • 2 tablespoons coconut oil
    • ⚠️ This adds 20 calories and 3g fat
Garnish (optional
  • 1/4 cup crushed pistachios *
  • 1/4 cup crushed macadamia nuts *

Steps

Step 1

Blend batter ingredients until smooth. NOTE: add ONLY half of the shredded coconut.

Step 2

Add remaining ¼ cup shredded coconut and pulse blend to gently distribute.

Step 3

Let mixture sit 10 minutes for protein to hydrate. Then pour into an ice-cream or bread loaf pan, or into ice, candy bar, or popsicle molds, whatever you have on hand and prefer. Evenly divide the batter (about 1/2 cup per serving).

Step 4

Freeze for at least 2 hours, then insert the popsicle sticks.  Immediately freeze again for 2 hours or overnight.

Step 5

Melt white chocolate with coconut oil in the microwave or on the stove. Make sure the chocolate is thin enough to be able to dip the bars in the chocolate.

If desired, roll in mixed nuts (and remember to account for the added calories).
Freeze for at least 15 – 20 minutes to set the coating. Enjoy!