Nutella Espresso Rum Popsicles

VegetarianDairy
Be the first to rate this recipe

Ingredients

  • 2 medium sized ripe bananas ⓘ
  • 1 cup full fat coconut milk
  • 1/4 cup espresso rum liqueur (like Grind Espresso liqueur or Kahlua) ⓘ
  • 1/4 cup chocolate hazelnut spread ⓘ

Instructions

  1. Combine all ingredients and process until smooth and creamy using a counter blender, food processor, or an immersion stick blender. Evenly distribute mixture in 8 (4 ounce) popsicle mold and insert sticks in middle of each.
  2. Freeze until firm for at least 4 hours. To remove, run warm water over the outside of popsicle mold for 30 seconds. Leftovers will last up to 1 week covered in freezer.

Nutrition & Diet Analysis (per serving)

215 kcal 11% DV
Protein Fat Carbs

Macronutrients

Protein 2.2g 4% DV
Total Fat 13.5g 17% DV
Carbs 22.7g 8% DV
Fiber 2.6g 9% DV
Sugar 17.4g 35% DV

Electrolytes

Sodium 14.3mg 1% DV
Potassium 257mg 5% DV

Vitamins & Minerals

Vitamin A 1mcg
Vitamin C 2.9mg 3% DV
Calcium 32.3mg 2% DV
Iron 1.6mg 9% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

chocolate-hazelnut spread full-fat coconut milk banana

You May Also Like

🥗

Icy Holiday Punch

VeganVegetarian
68 kcal 1.7g protein
🥗

Lemon Tonic

VeganVegetarian
98 kcal 2.1g protein
🥦

Jail House Biscuits

Vegetarian
385 kcal 12.6g protein
🥗

Stir-Fry Nappa (Chinese Cabbage) With Sweet-Sour Sauce

VeganVegetarian
233 kcal 0.5g protein
🥦

Rigatoni, Broccoli And Mozzarella Melt

VegetarianDairy
810 kcal 12.9g protein
🥦

Apple Date-Nut Bread

VegetarianDairy
1000 kcal 13.4g protein
Vegetarian recipes → Dairy recipes → All recipes →