1 cup heavy whipping cream
½ cup unsweetened almond or hemp milk
⅓ cup powdered erythritol
¼ cup salted caramel collagen
2 tsp instant espresso powder
½ oz cocoa butter
In a blender, combine the cream, milk, sweetener, collagen, and 1 tsp of the espresso powder. Blend until smooth, and add remaining espresso if needed. Pour into popsicle molds and place in the freezer for 1 ½ to 2 hours.
Remove from freezer and press wooden sticks about ⅔ down into the popsicles and place back into the freezer until solid, another 4 to 6 hours.
In a heatproof bowl set over a pan of barely simmering water, combine the White Chocolate Chips and the cocoa butter. Stir until smooth. Do not walk away, as white chocolate can get overheated and seize.
Working with one popsicle at a time, dip the ends into the white chocolate and set on a waxed paper lined tray in the freezer to set.