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Chocolate peanut butter raspberry chia jam ice cream bars

My cupboards and fridge have been looking a bit bare since I’ve raided all the shelves and getting rid of hidden sugar and starchy carbs. There’s been such a noticeable difference with all of us! In fact, when my middle did “binge” on some juice and cake she totally swung into a mood and was really unsettled that day.

Making treats like these are so fun and my kids really love them! . Inspired by the talented christina, love her desserts

Raspberry chia:

  • 1 cup of raspberries.
  • 1 tsp of chia seeds.
  • 1 T of maple syrup.

bring maple and raspberries to a simmer in a pot. Leave for 5 minutes.
remove from heat and add chia seeds. Let it thicken. Approx 20 mins.

Peanut butter ice cream:

  • 1 can of coconut milk, cream only.
  • 1 T of protein powder @happywayau.
  • 1/4 cup of peanut butter.
  • 1 T of coconut sugar.
  • 1 T of cocoa powder.

blend together with a hand mixer.
dollop into your mould. Stick a popsicle stick in it and let it set for half hour in the freezer.
remove mould and dollop compote on top.
stick back into freezer and leave overnight.
melt some dairy free chocolate in a double boiler. Coat ice cream bars with melted chocolate quickly and place back into freezer. .

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