These look and sound fancier than they are! A seriously delicious and simple dessert that kids and adults can both delight in. Cashews + dates + maca powder = serious cookie dough vibes, and the cacao nibs through give it that chocolate-chip texture. It’s a no-brainer, make ’em 😉
- 2 cup raw cashews
- 12 medjool datess pitted
- 2 tbsp. cacao nibs (optional)
- 1 tbsp. coconut/almond milk
- 1 tsp. maca powder
- 1 tsp. vanilla extract
- Pinch sea salt
Chocolate Outer Layer
- 1/2 cup extra virgin coconut oil (just shy of 1/2 cup, approx 1 tbsp less)
- 1/3 cup raw cacao powder
- 1.5 tbsp. maple syrup
- Pinch sea salt
- Pulse cashews, maca powder and sea salt in your food processor until well broken-down into crumbs.
- Continue processing with the dates, vanilla and a splash of the plant-based milk until doughy.
- Lastly, pulse the cacao nibs (if using) into the dough to spread evenly, but not so much they break down.
- Roll into approx 14 balls (slightly smaller than ping-pong ball sized) and place in a large food storage container in the freezer for at least 60 mins, whilst you prepare the sauce.
- Melt coconut oil and then add to a medium bowl with the maple syrup. Stir.
- Whisk the cacao powder into the wet mixture until smooth and slightly thick. Sprinkle with sea salt and mix well.
- When ready, remove cookie dough balls from the freezer. They should be nice and firm, but still able to insert paddle pop sticks in.
- Once stuck onto sticks, dip each pop into the chocolate sauce and cover well.
- Set on a plate or back in the Tupperware (no lid, for sticks to fit) and place in the fridge or freezer until ready to serve.