Date Pops – The Healthy Cake Pop

Instructions

1. Linea baking sheet with a sheet of parchment paper and set aside.
2. In a food processor, add the oatmeal, chia seeds, ground flax seeds, and slivered almonds. Mix together for 30 seconds, or until an even, yet slightly coarse texture is achieved. Transfer this to a large mixing bowl when done.
3. Add the chopped dates and plant-based milk to the large mixing bowl and stir well.
4. In a microwave-safe container warm the almond butter and coconut oil on high for 30 seconds.
5. Add the maple syrup and optional extract to the butter and oil bowl and mix well.
6. Add the almond butter mixture to the oatmeal mixture and mix together well.
7. Use a 1" scoop to evenly portion the dough into balls.
8. When finished scooping all 20 balls, place them in the refrigerator for 20 minutes.
9. After the dough chills, remove the dough one by and roll between your palms until they are perfectly ball-shaped, set the finished ball on the parchment paper.
10. Using your paper straw, carefully push the end through the center of each pop until they are approximately 3/4 of the way through. Then remove.
11. Freeze for 10 minutes.

Chocolate Coating

1. While the pops are in the freezer you will need to prepare the chocolate.
2. Place the chocolate chips and coconut oil in a small microwaveable container, like a glass cup.
3. Microwave on high for seconds. Remove, stir, and return to the microwave for another 30 seconds.
4. Remove and stir, and if needed microwave for an additional 30 seconds.
5. Dip the end of each cake pop stick into the chocolate and place it in the hole you already made. Return each pop to the freezer for another 5 minutes.
6. Remove the pops from the freezer dip each one in the chocolate and gently twirl until the excess chocolate has dripped off.
7. Place in your foam board stand. If you're going to garnish your pops with anything, now is the time to do so. I used raw unsweetened coconut flakes, sprinkles, and my edible pink glitter sugar.
8. Enjoy!