Recipe
Dessert
Raw Mint Chocolate Cookie Dough Pops
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. oats | ||
| ½ c. walnuts | ||
| ½ c. almonds | ||
| 1 c. chickpeas or white beans, rinsed and drained | ||
| ¼ c. Hy-Vee almond milk | ||
| 4 tbsp. agave nectar | ||
| 1 tsp. vanilla extract | ||
| 1 tsp. mint extract or 56 drops Sweet Leaf Peppermint Truvia Drops | ||
| ⅛ tsp. salt | ||
| 6 pitted dates, roughly chopped | ||
| 3 tbsp. oatmeal, flax seed or hemp seeds | ||
| 5 tbsp. carob powder | ||
| 2 oz. dark chocolate mint candy bar, broken into small rectangles |
Directions
- Add oats to food processor and process until ground finely into oat “flour.” Add nuts and process until nuts are powdery. Do not overprocess.
- Add remaining ingredients except for candy bar to food processor and blend until very smooth, scraping sides as needed.
- Roll 2 tablespoons of mixture into a ball shape. Place on parchment-lined baking sheet. Repeat with remaining mixture and chill for 15 minutes.
- Melt candy bar pieces in microwave at 30-second intervals, stirring in between each interval, until melted.
- Once pops have chilled slightly, dollop 1 teaspoon melted chocolate over each pop. Insert a popsicle stick into the middle of the dollop; the melted chocolate helps the sticks stay in the pops. Chill for at least 2 hours. Serve chilled. Store in refrigerator.