Mini Cookie Dough Fudge Pops
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These cookie-dough-studded dark chocolate fudge pops are deeply chocolaty, luxuriously creamy, and completely addictive (if you could only have seen how many of these babies I ate this past week!). The velvety texture of these mini pops is just like ice cream, and the chocolate chips from the cookie dough chunks provide a fantastic crunch. Be sure to chill your can of full-fat coconut milk for at least 24 hours before you begin this recipe as you’ll need to scoop out the solid coconut cream.
Yield
22 mini fudge pops
Prep Time
35 Minutes
Cook time
0 Minutes
Chill time
2 1/2 to 3 hours
Total Time
35 Minutes
Ingredients:
For the cookie dough:
- 1/4 cup (60 g) natural almond, sunflower, or peanut butter
- 3 tablespoons (45 mL) pure maple syrup
- 1 1/2 tablespoons (22.5 mL) virgin coconut oil, at room temperature
- 1/2 teaspoon pure vanilla extract
- 5 tablespoons (43 g) gluten-free oat flour
- 5 tablespoons (30 g) almond flour
- 1/8 teaspoon baking soda (for an authentic cookie dough flavour!)
- 1/4 teaspoon fine sea salt
- 1 1/2 tablespoons (17 g) mini vegan chocolate chips*
For the fudge pops:
- 1 (100g) dark chocolate bar (70%)**
- 1 (14-ounce/398 mL) can full-fat coconut milk, chilled***
- 3 tablespoons (45 mL) pure maple syrup
- 1 tablespoon (6 g) unsweetened cocoa powder
- 1 teaspoon (5 mL) pure vanilla extract
- Pinch fine sea salt, to taste
Directions:
- For the cookie dough: In a medium bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla until smooth. Now stir the oat flour, almond flour, baking soda, salt, and chocolate chips into the wet mixture until combined.
- Place the dough between two large sheets of parchment paper and use a rolling pin to roll the dough into a 1/4- to 1/2-inch-thick rectangle. Using the parchment paper to grip, lift the cookie dough onto a large plate. Transfer the plate to the freezer and freeze for 15 to 30 minutes until the slab is solid.
- For the fudge pops: Break the chocolate bar into chunks and melt in a small pot over low heat. Once two-thirds of the chocolate has melted, remove it from the heat and stir until smooth.
- Scoop the solid coconut cream from the top of the can (you should have about one cup) and place it in a high-speed blender. Save the coconut water for another use, such as a smoothie.
- Add the melted chocolate, maple syrup, cocoa powder, vanilla and salt to the coconut cream. Blend on high until smooth. Pour the liquid into a small bowl.
- Remove frozen cookie dough slab from freezer. Using a pizza slicer, slice the slab into small square chunks (about 1/4-inch wide).
- Grab a narrow teaspoon and spoon 1/2 to 1 teaspoon fudge pop liquid into the bottom of each mold. Top with 2 to 3 frozen cookie dough chunks. Spoon more liquid into the molds and add a couple more chunks on top, making sure the liquid fills to just below the top of the mold. Insert the sticks into each respective mold.
- Freeze the molds for 2 1/2 to 3 hours, or until solid. Store leftovers in the freezer (either directly in the popsicle mold or in a freezer-safe zip bag) for up to 2 weeks (any longer and they tend to get icy).
* I use Enjoy Life’s mini vegan chocolate chips for this recipe. If you’re using regular-sized chips or chocolate chunks, I recommend chopping them finely first.
** I love 70% dark chocolate in this recipe. If you’re using a sweeter variety (such as 55% cacao), you may need to reduce the maple syrup a bit. Conversely, if you use a darker chocolate (such as 85%), you may want to increase the maple syrup to 1/4 cup.
*** You will need about 1 cup of coconut cream to make the fudge pop base.