If you follow us on instagram, then you’re aware that we have BIG NEWS. SFG Diary has officially become BICOSTAL #SFGinNYC– I have left beautiful Los Angeles (for now), and have moved to NYC!!!! Well, technically I moved-in with my parents in the suburbs– but that’s only temporary– so NYC here I come!! It’s an exciting, but scary, change– but us SFG’s are fearless! This adventure is just getting started– but I already miss plenty about the west coast… the weather for instance– since I’ve gotten back to New York it’s only been extremely humid or extremely cold– it’s June, NY, get with it… While I continue to settle in, I decided to make a recipe that would inspire warm weather, satisfy my sweet tooth, and keep me California dreamin’ of palm springs and beach life! This chocolate protein popsicle is sweet and tart at the same time– This doesn’t taste like a normal, sweet chocolate popsicle– full of artificial flavor and tons of sugar– when you take a bite, you can immediately taste the chocolate protein powder, tart yogurt and pops of cinnamon and nutmeg; the complex flavors are rich yet subtle, and there’s nothing like a frozen pop in the heat of summer!
*use a regular table spoon to measure all of these ingredients– my stuff is still in boxes, so a kitchen tablespoon was my measurement tool! LOL… I’m so classy…
HERE’S WHAT YOU NEED:
- 1/2 scoop CHOCOLATE PROTEIN POWDER
- 4 heaping spoonfuls of GREEK YOGURT (tons of protein)
- 3 spoonfuls CACAO POWDER
- 2 spoonfuls VANILLA EXTRACT
- 2 dashes of NUTMEG
- 1/2 spoonful CINNAMON (rev up the metabolism)
- ALMOND MILK add until the mixture is smooth and soupy
- POPSICLE MOLDS… AND A FREEZER
- *optional– 1/2 cup of granola and a few tsps of coconut oil (enough oil to make the granola sticky!)
HERE’S WHAT YOU DO:
- combine all ingredients into a mixing bowl and mix together until fully combined–TIP: leave the almond milk for last and add in until the mixture has a soupy texture
- pour into the molds, add the popsicle sticks, and freeze for at least four hours
- *optional– after two hours, take the granola and place in a plastic bag– seal the bag, and then pound the granola (with your hand or a rolling pin) until it’s crushed– pour in the coconut oil and then layer the top of the popsicle molds with the mixture and then continue to freeze for another 2 hours
- carefully remove the popsicle from the molds and EAT!
Will you try this recipe this summer? Let us know SFGs!