Spring has officially sprung which means warmer temps for many! With the degrees rising, my consumption of watermelon, iced coffee, and frozen espresso bars rises too. As a kid I loved to go to my cousins house because they always had fudgesicles. These espresso bars bring me right back to those warm summer days and are perfect for a family gathering, evening dessert, or post workout treat!

• 1 Can Full Fat Coconut Milk
• 6 Pitted Dates
• 2 Tsp Espresso Powder
• 2 Tsp Vanilla
• 1 Tbsp Cinnamon
• 2 Tbs Additional Espresso Beans:Optional

In a blender, blend all ingredients except additional espresso beans until smooth. Once mixed, add extra espresso beans and blend till they are chopped into tiny pieces. Pour mixture into a loaf pan or popsicle holders. Freeze for approximately 2-3 hours or until fully hardened. Remove from the freezer and set in room temperature for roughly 15 minutes before serving so the mixture can soften a bit. If making in a loaf pan, remove mixture from pan and cut into even slices.

I like to drizzle melted chocolate on mine! You could even add in coconut flakes or chocolate chips for a more decadent version. This recipe is the perfect sweet yet healthy treat!