Vegan “Ice Cream” Poppers

Makes 12



12 Count Muffin Pan

3 Ripe Bananas

1 1/2 Cups of Almond Milk (Or Choice of “Milk”)

1 Cup of Crushed Cheerios

½ Cup of Your Choice of Nuts

½ Cup of Granola or Rolled Oats

1 TBL Spoon of Chia Seed

1 TBL Spoon of Flax Seed

1 Scoop of Vegan Chocolate Protein Powder (Optional)

½ Cup of Vegan Chocolate Chips

Agave Nectar



Cheerio Crust Dust:

This easy Cheerio mixture is substituting for Graham Crackers – this is especially targeted for those with a Gluten intolerance & quite fun to make!

Put your Cheerios in a heavy duty ziplock bag & add to taste a dust of dry ingredients using brown sugar & ground cinnamon. Make sure to close the bag & begin to manually crush up the mixture to a crust like substance!


The “Ice Cream”:

Place Bananas, Seeds, Nuts, Milk, Granola/Oats, Protein Powder, Chocolate Chips & a generous dash of Agave Nectar into your blender. I find that if you are using frozen bananas to start the blender at low-medium speed then proceed to medium-high. The mixture should come out chunky with some chocolate chips still whole.



Cover the bottom layer of the muffin pan with your Cheerio crust mix then spoon out the blended mixture to the top of each round.

Stick in the freezer til hard & enjoy!


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