These delicious goodies have a moist fudgy filling covered in a dark chocolate shell. Sold?
Serves 6-8
Sweetness 2/3
Difficulty 2/3
- 1 cup dried dates
- 1/2 cup almond meal
- 3 tablespoons organic cacao powder
- 1/4 cup pure maple syrup
- 1/4 cup extra virgin coconut oil, melted
- 6-8 ice pop sticks
| In a food processor, mix the almond meal, 2 tablespoons cacao, and dates. Once the dates are broken down, add 2 tablespoons maple syrup and blend again. Remove mixture and place on a plate in the freezer for 5-10 minutes to harden.
Remove from the freezer when no longer sticky. By rolling pieces of dough in the palm of your hand, form 6-8 balls. Place back in the freezer for another ten minutes. Once they have refroze, insert an ice pop stick into each one, and place back in the freezer. To make the chocolate coating, mix 1/4 cup coconut oil, 1/8 cup maple syrup, and 1 tablespoon cacao powder in a small bowl and mix well. Mixture should be a smooth liquid, but not too watery. If it is watery, place in the freezer for 30 seconds and remove. If it becomes too hard, put on very low heat on the stove for a few seconds. Take each cookie pop, and dip it into the chocolate. You can use the back of a spoon to smooth it out. Sprinkle immediately with your choice or crushed nuts, shredded coconut, or vegan candies. Allow to set for 30 seconds before putting back on the plate. Enjoy immediately, or serve frozen. A delish gluten free, soy free, and vegan recipe from one of our new favorite websites LookBook CookBook which combines fierce fashion, hip imagery, and gorgeous girls with vegan recipes. There is a god(dess.) Luckily, the doll behind the site has generously shared some genius recipes and images with us that we will be posting over the following weeks. Stay tuned for more! |