1 tbsp Foodie’s Matcha Tea
1 small avocado
1/4 cup coconut manna/butter (not oil)
1/4 cup + 2 tbsp water
3 tbsp coconut syrup
3 tbsp yacon syrup (or 6 tbsp any sweetener)
1 tbsp vanilla powder + 2 tbsp lime juice
1. Blend all ingredients in a blender until smooth.
2. Pour into popsicle moulds and freeze 8 – 12 hours.
Dip creamsicles in white chocolate sauce made with cacao butter, coconut syrup, vanilla and matcha, then dip in toasted coconut chips and return to freezer for 5 – 10 minutes.
This awesome Shawna Barker treat was a huge hit at the 2015 Quest Nutrition event in Vancouver, Canada.