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Makes
8
Author Notes
I in actuality comprise a immense sweet enamel, but detest turning the oven on in the summer. Ingesting straight cookie dough sounds esteem a plausible resolution, till you bear in mind or now not it’s moreover bikini season. Nope. I made these cookie dough pops to salvage my sugar repair whereas staying chilly, and as an added bonus they’re vegan! You might perchance presumably perchance spend blanched almonds if peeling them sounds late. —amy (Wooden Spoon Baking)
Substances
3/4 cup
certified gluten-free oats
1/2 cup
almonds
4
colossal medjool dates, pitted and chopped
1
14-ounce can coconut milk
1 teaspoon
vanilla extract
1 tablespoon
agave syrup
1/4 teaspoon
salt
2 1/2 oz.
darkish chocolate, shaved into curls with a vegetable peeler (test the tag for dairy)
Instructions
- Acquire your popsicle mildew provocative and placement apart.
- Pour oats into a bowl and quilt with water. Create the identical with the almonds. Refrigerate both bowls a minimal of 4 hours or in a single day to permit oats and nuts to melt. Whereas you are provocative to blend, drain oats in a sieve and pour into your blender. (They’ll be somewhat gentle.)
- Drain almonds. (Skip this next step if utilizing blanched almonds.) Space a kettle on to boil and build almonds aid in their bowl. When water is boiling, pour over almonds and allow to stand 5 minutes till honest warm. Pores and skin almonds by breaking skin gently with your fingernail and squeezing out the nut.
- Add almonds, dates, coconut milk, vanilla, stevia, and salt to blender. Mix factors for 2 minutes till creamy, scraping down sides once in some time with a spatula. Pour in chocolate shavings and mix with a spatula to distribute evenly.
- Pour mixture into provocative molds. Push in sticks and freeze per manufacturer’s instructions. Invert mildew and bustle under or dip in warm water to loosen popsicles. Store in freezer for up to per week.
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