Chai Chia Coconut Pops

Made taking into consideration coconut cream, these gluten-free chocolate pops are the definite summer treat.

The ingredient of Chai Chia Coconut Pops

• 400ml can coconut cream
• 60ml 1 4 cup maple syrup
• 2 tbsp raw cacao powder
• 4 chai tea bags
• 2 tbsp white chia seeds gain extra to promote
• 280g 1 cup coconut yoghurt
• 20g dark chocolate melted cooled
• 2 tbsp desiccated coconut toasted optional

The Instruction of chai chia coconut pops

• heat the coconut cream maple syrup and cacao in a saucepan more than low heat addition heat and cook stirring for 2 3 minutes until on boiling do not inherit merger to boil go to the tea bags sever from heat and set aside to infuse for 30 minutes or until cooled
• cut off surgically remove tea bags and squeeze excess liquid support back up into pan campaign in the chia seeds shake up in yoghurt set aside for 10 minutes
• divide the blend along with eight 80ml popsicle moulds partially freeze subsequently next newscaster paddle pop sticks in place put to sleep for at least 6 hours or overnight until firm
• remove popsicles from moulds drizzle taking into consideration chocolate and sprinkle later further chia seeds or coconut if you prefer

Nutritions of Chai Chia Coconut Pops

calories: 182 596 calories
calories: 13 grams fat
calories: 10 grams saturated fat
calories: 12 grams carbohydrates
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calories: 4 grams protein
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