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Choc Cookie-Dough Pops

Choc Cookie-Dough Pops
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 😉

Ingredients

  • 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 

Instructions

  1. Pulse cashews, maca powder and sea salt in your food processor until well broken-down into crumbs.
  2. Continue processing with the dates, vanilla and a splash of the plant-based milk until doughy.
  3. Lastly, pulse the cacao nibs (if using) into the dough to spread evenly, but not so much they break down.
  4. 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.
  5. Melt coconut oil and then add to a medium bowl with the maple syrup. Stir.
  6. Whisk the cacao powder into the wet mixture until smooth and slightly thick. Sprinkle with sea salt and mix well.
  7. When ready, remove cookie dough balls from the freezer. They should be nice and firm, but still able to insert paddle pop sticks in.
  8. Once stuck onto sticks, dip each pop into the chocolate sauce and cover well.
  9. 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.

Notes


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