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Cookies & Cream Squarebar Pops

August 20, 2015

Summer treat coming your way. Chill out with these cookies & cream (Squarebar chunks for the cookies and coconut for the cream) frozen pops! Creation courtesy of @celine_squared.


  • 1 can of full fat coconut milk, unshaken, chilled in the refrigerator overnight
  • 1 1/2 c unsweetened plant based milk, (flax milk, almond, hemp...)
  • 2 Chocolate Coated Crunch Squarebars
  • optional, but yummy - a handful of chocolate chips


Open the can of coconut milk and scoop out the hard cream on top. Save the thin milk for something else (a smoothie, soup, or just to drink). Add the cream and the 1 1/2 cups of plant milk to a blender. Blend until smooth.

*the reason I don't advise to use the entire can of coconut milk, cream and all, is only because then you will have a coconut flavored pop. If that sounds good to you, then go for it! Use the whole can of coconut milk and just add 1/2 cup of water or another milk when you blend it instead of 1 1/2 cups of milk.*

Pour this mixture into popsicle molds, only filling 2/3 of the way full.

Throw in a few chocolate chips if using.

Crumble up your Squarebars and drop some into each mold.

Use a popsicle stick to push down the Squarebar chunks and give it a little mix into the milk.

Freeze overnight or for at least 8 hours.



Stock up with $75+ in Squares this Cyber