Mini Cookie Dough Fudge Pops
Ingredients
Cookie Dough
-
¼
cup
natural almond, sunflower, or peanut butter
-
3
tablespoons
pure maple syrup
-
1½
tablespoons
virgin coconut oil
-
½
teaspoon
pure vanilla extract
-
5
tablespoons
gluten-free oat flour
-
5
tablespoons
almond flour
-
⅛
teaspoon
baking soda
-
¼
teaspoon
fine sea salt
-
1½
tablespoons
mini vegan chocolate chips
Fudge Pops
-
1
bar
dark chocolate (70%)
-
1
can
full-fat coconut milk (14-ounce)
-
3
tablespoons
pure maple syrup
-
1
tablespoon
unsweetened cocoa powder
-
1
teaspoon
pure vanilla extract
-
pinch
fine sea salt
Instructions
- Prepare the cookie dough by mixing almond butter, maple syrup, coconut oil, and vanilla until smooth.
- Add oat flour, almond flour, baking soda, salt, and chocolate chips to the wet mixture and combine.
- Roll the dough between parchment paper to form a rectangle and freeze until solid.
- Melt the dark chocolate in a pot over low heat and stir until smooth.
- Scoop the solid coconut cream from the chilled coconut milk and blend it with melted chocolate, maple syrup, cocoa powder, vanilla, and salt until smooth.
- Cut the frozen cookie dough into small chunks.
- Fill popsicle molds with fudge mixture, add cookie dough chunks, and repeat until molds are full.
- Insert sticks into the molds and freeze for 2½ to 3 hours until solid.
Nutrition Facts (estimated)
Servings
22 mini pops
Calories
120
Total fat
9g
Total carbohydrates
9g
Total protein
2g
Sodium
45mg
Cholesterol
0mg
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