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RECIPE
5 INGREDIENTS6 STEPS6hr 40min

ProYo Dark Chocolate and Vanilla Bean Fudge Pops with Chocolate Hazelnut Butter

5.0
1 Ratings
These ProYo Dark Chocolate and Vanilla Bean Fudge Pops with Chocolate Hazelnut are so easy to make, and even more delicious to eat + full of protein!
ProYo Dark Chocolate and Vanilla Bean Fudge Pops with Chocolate Hazelnut Butter Recipe | SideChef
These ProYo Dark Chocolate and Vanilla Bean Fudge Pops with Chocolate Hazelnut are so easy to make, and even more delicious to eat + full of protein!
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
6hr 40min
Total Time
10min
Active Time
$0.43
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1 cup
ProYo® High Protein Low Fat Dark Chocolate Toffee Ice Cream
1 cup
ProYo® High Protein Low Fat Vanilla Bean Ice Cream
1/2 cup
Almond Milk , divided
1/3 cup
All Natural Chocolate Hazelnut Butter
up to 1/2 cup
2 Tbsp
Chopped  Toasted Hazelnuts
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Nutrition Per Serving

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CALORIES
186
FAT
6.2 g
PROTEIN
9.6 g
CARBS
25.4 g

Author's Notes

The number of layers you're able to get may depend on the size of your popsicle molds, I was able to get four, but they did somewhat blend together, still so tasty!

Try running each mold under warm/hot water for 15-20 seconds to help the popsicle release from the mold easily.

Cooking Instructions

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Step 1
Remove ProYo High Protein Low Fat Ice Creams from the freezer and allow them to thaw on the counter for 10 minutes.
Step 2
Combine ProYo® High Protein Low Fat Dark Chocolate Toffee Ice Cream (1 cup) with Almond Milk (1/4 cup) in a food processor. Blend 5-7 seconds or until well combined. Use a spatula to transfer the ice cream/almond mixture to a separate bowl.
Step 3
Rinse the food processor bowl and add ProYo® High Protein Low Fat Vanilla Bean Ice Cream (1 cup) with Almond Milk (1/4 cup) to the food processor. Again, process 5-7 seconds or until well combined.
Step 4
Using half of ProYo Dark Chocolate Toffee and almond milk blend and add to the bottom of six popsicle molds. Put in freezer for 15-20 minutes to all mixture to firm some.
Step 5
Remove from freezer, add 1-2 tsp of All Natural Chocolate Hazelnut Butter (1/3 cup) to each popsicle mold, then using half of the ProYo Vanilla Bean mixture and divide equally into molds. Return to freezer another 15-20 minutes to allow the mixture to firm. Repeat layers, Dark Chocolate Toffee mixture, 1-2 tsp natural chocolate hazelnut butter, and finally top with ProYo Vanilla Bean Mixture.
Step 6
Sprinkle with Toasted Hazelnuts (2 Tbsp) , add popsicle sticks/tops, and return to freezer. Freeze for 6-8 hours or until fudge pops are frozen all the way through. Serve and enjoy!
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Nutrition Per Serving
Calories
186
% Daily Value*
Fat
6.2 g
8%
Saturated Fat
1.6 g
8%
Trans Fat
0.0 g
--
Cholesterol
17.8 mg
6%
Carbohydrates
25.4 g
9%
Fiber
3.1 g
11%
Sugars
16.2 g
--
Protein
9.6 g
19%
Sodium
72.3 mg
3%
Vitamin D
0.2 µg
1%
Calcium
140.4 mg
11%
Iron
0.3 mg
2%
Potassium
13.7 mg
0%
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