These are the perfect sweet treat to keep in your freezer. And with the LA weather still being 90 degrees every day, they never get old. My clients love them and they are also really quick and easy to make but are packed with anti oxidants and nutrients from the powerful mushroom adaptogens and cacao powder. They are also dairy free and made without refined sugar, so they are naturally much better for you and easier for your body to break down.
Get the recipe:
1 14oz can of organic coconut cream
2/3 cup organic unsweetened coconut yogurt (I like cocojune)
1 tbsp organic caco powder
1/4 cup organic maple syrup
1 tsp organic vanilla extract
2 tsp master blend adaptogen mushroom powder (I like the one by OM mushroom)
1 scoop Tejari Cacao + Greens protein powder (optional for added protein)
Pinch of sea salt (trust me)
Put it all in to a vitamix or nutribullet blender and blend until combined.
Pour in to ice Lolly moulds and put in the sticks. Then freeze for 3 hours or overnight.