Dessert for 22

Cookie Dough Fudge Pops

Name: Cookie Dough Fudge Pops
Total time: 35 min
Yield: 22 servings
Cuisine: American
Ingredients: 1/4 cup natural almond; 3 tbsp pure maple syrup; 1 1/2 tbsp virgin coconut oil; 1/2 tsp pure vanilla extract; 5 tbsp gluten-free oat flour; 5 tbsp almond flour; 1/8 tsp baking soda; 1/4 tsp fine sea salt; 1 1/2 tbsp mini vegan chocolate chips; 1 dark chocolate bar; 1 can (14 oz) full-fat coconut milk; 3 tbsp pure maple syrup; 1 tbsp unsweetened cocoa powder; 1 tsp pure vanilla extract; 1 pinch fine sea salt (optional)

Mini frozen pops combine chocolate cookie dough pieces with a smooth cocoa and coconut milk filling.

$0.16per serving $

35 minstart to table

22servings

American Vegetarian Dairy-free Kid-friendly Budget Desserts Summer

Ingredients

1/4 cup natural almond
3 tbsp pure maple syrup
1 1/2 tbsp virgin coconut oil
1/2 tsp pure vanilla extract
5 tbsp gluten-free oat flour
5 tbsp almond flour
1/8 tsp baking soda
1/4 tsp fine sea salt
1 1/2 tbsp mini vegan chocolate chips
1 dark chocolate bar
1 can (14 oz) full-fat coconut milk
3 tbsp pure maple syrup
1 tbsp unsweetened cocoa powder
1 tsp pure vanilla extract
1 pinch fine sea salt (optional)

Steps

Blend the almonds, maple syrup, coconut oil, and vanilla until smooth.
Stir in the oat flour, almond flour, baking soda, salt, and chocolate chips, then form tiny dough pieces.
Heat the coconut milk, maple syrup, cocoa powder, vanilla, and salt in a saucepan over low heat.
Add the chopped chocolate bar and stir until melted and smooth.
Fill small pop molds with the chocolate mixture, adding cookie dough pieces throughout.
Freeze the pops for 20 minutes, until firm enough to remove from the molds.