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Pine lime icy poles with Tasti Mango Coconut crunch

Friendssssss that EPIC time of year has arrived and so has my time for making the MOST DELICIOUS snacks and treats kicking off with this absolute cracker!!!! Still trying to find the best name (help me?!) for it but imagine if a Splice and a Gaytime danced together (two VERY iconic Aussie icy poles) and recreated a whole new groove 💃 THIS would be it.

It’s pine lime and coconut on the inside, dipped in crisp healthy chocolate and finished with an awesome CRUNCH factor which I’ve created with @tasti_australia NEW Mango Coconut Matcha Protein + Bars. I’ve been loving these bars for on the go snack but they are next level on this icy pole too. Want the recipe? Grab it below!. The bars are available from all major grocery stores now! Jacq

+This is a sponsored post with Tasti, all thoughts and opinions expressed are the authors own.

 

PINE LIME ICY POLES WITH TASTI MANGO COCONUT CRUNCH

Makes 6 icy poles

Gluten Free : Dairy Free : Vegetarian

ICY POLES:

300g fresh pineapple pieces

1 tablespoon fresh lime juice

1 teaspoon vanilla extract

1/2 cup organic coconut cream

1 tablespoon honey

CRUNCH:

3 TASTI PROTEIN+ Mango Coconut Bars

1/4 cup coconut oil

1/4 cup raw cacao powder

1 tablespoon maple syrup

To make the icy poles place all ingredients in a blender and blitz until creamy. Pour into 6 icy pole containers, pop the stick in the middle and place in freezer to set for 4 hours or overnight. Once set, make the outer crunch by finely chopping each TASTI PROTEIN+ Mango Coconut Bar into a crumb. Melt coconut oil on low heat in a small saucepan, remove from heat and whisk in cacao and maple syrup. Place a sheet of baking paper on a tray ready for the icy poles. Pop the crunch on a plate ready to dip the icy poles in. Pour melted chocolate onto a separate plate. Coat the narrow sides of the icy poles first then each of the larger sides in the melted chocolate. Repeat but immediately coat each side of the icy pole in the CRUNCH as you go to ensure the TASTI crunch sticks to the chocolate before it hardens. Place on the baking paper lined tray and pop back in freezer to set another hour.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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