So, I have to admit I am a chocolate lover! Dark chocolate lover to be exact. And I love creating recipes with chocolate…if you haven’t noticed by now. Luckily, chocolate can be a healthier treat! Depending on the quality, ingredients, amount and source of sugar used in the chocolate, it can definitely be nutritionist-approved. For this recipe, I used my favorite high-quality brand of dark chocolate chips.
This recipe came about for two reasons. One – I’ve been snacking on almond butter + chocolate chips lately for a mini dessert. This combo reminded me of cookie dough so then I thought I could try and create something that tastes even more like cookie dough by adding in a little unrefined sugar and oat flour plus additional flavorful ingredients. Two – Because it’s Valentine’s Day and instead of buying store-bought dark chocolate sea salt caramels {although honestly delicious and one of my favorite indulgences}, I thought it would be fun to make my own chocolate covered treat. That’s how the idea came to be! Then, of course, to make it even cuter, I added organic sprinkles, pink sea salt and extra mini dark chocolate chips.
I have to warn you though, making them into pops was a little more challenging than expected. At least for me! So, just a little heads up. If you find it’s easier to just make them as truffles instead of putting them on cake pop sticks, go right ahead! They will still taste amazing and look super cute.
I love these No-Bake Chocolate Cookie Dough Pops because there is no baking involved, they are gluten-free and vegan, they are high in protein and healthy fats, they are dipped in chocolate {a given!}, and have sprinkles!
Ingredients:
1 ½ cups pure almond butter {I make mine fresh at WholeFoods using the grinder in the bulk section}
1/4 cup coconut sugar
1/2 cup oat flour {you can make oat flour by blending rolled oats in blender}
2 tsp vanilla
1/4 tsp sea salt
1/2 tsp cinnamon
1/4 heaping cup dark chocolate chips {I use Enjoy Life chips that are vegan, dairy-free, gluten-free, and allergy-friendly}
1 bag mini dark chocolate chips for chocolate coating {again, Enjoy Life mini chips}
Toppings:
Pink sea salt
Mini dark chocolate chips
Organic sprinkles
Directions:
- In a large mixing bowl, mix together almond butter and coconut sugar.
- Then gradually add in flour and begin kneading everything together with your hands. I found it much easier to use my hands to really get everything mixed together thoroughly.
- Add in vanilla, sea salt, and cinnamon and mix well.
- Fold in chocolate chips.
- Cover and place dough in fridge for 2 hours to chill.
- When the dough has been chilling for almost two hours, begin to melt your chocolate. Using a double boiler, melt approximately half a bag of mini chocolate chips.
- Take dough out of fridge and spoon about a tablespoon of dough and roll together in between the palms of your hands to make your cookie dough balls.
- Once the chocolate is completely melted, take your cake pop stick and dip the tip into the chocolate. Place the chocolate-dipped tip into the ball and place on parchment paper and put back in the fridge.
- Do this for each of the cookie dough balls. Leave them in the fridge for about 15 minutes to allow the chocolate to harden so your cake pop is sturdy.
- Next, dip each pop into the melted chocolate. Using a spoon, scoop under the pop to transport it onto the parchment paper. {Using a spoon helps to make sure the cookie dough ball doesn’t detach from the stick.}
- Place chocolate dipped pop directly on parchment paper with the stick upright.
- Sprinkle on toppings. I used pink sea salt, mini chocolate chips and organic sprinkles.
- Leave in the fridge for at least an hour, better yet, overnight if possible. They taste amazing right out of the fridge!
- Share with a loved one & enjoy!
Happy Valentine’s Day little Baes!
xoxo
