Cake pops are so popular, so we thought we would make our own healthier version with “cookie dough”. Try these at home and see if your friends (or kids!) can guess what the secret ingredient is! They definitely don’t taste healthy ;).
Add the dates to the boiling water and let sit for 5 minutes until the dates are softened. Drain the water.
In a food processor, combine the dates, white beans, coconut oil, vanilla, and oats. Mix until smooth.
Add the chocolate chips and pulse until combined.
Line a container or small baking sheet with foil or parchment paper. Form the dough into balls about 1 tablespoon in size and stick a candy stick into the centre. Place on baking sheet. If the dough is too sticky, refrigerate for 20 minutes before forming into balls Freeze until solid (about 2 hours).
Place 3 to 4 oz chocolate and coconut oil in a narrow cup. Microwave in 1 minute intervals, stirring after each minute until fully melted.
Dip the frozen cookie dough pops into the melted chocolate, rotating the cup to coat. Gently shake off any excess into the cup, and dip in the topping of your choice. Place on baking sheet to harden. Store in the fridge.
To make this recipe gluten free, make sure you are using gluten free rolled oats.
Do not let any water touch the melted chocolate or the chocolate will seize and be no longer usable.
Try to fully submerge the pops quickly when dipping in chocolate. The longer the cookie dough pop is in the melted chocolate, the thicker the coating will be.
