Raw Mint Chocolate Cookie Dough Pops


Raw Mint Chocolate Cookie Dough Pops

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    Servings and Ingredients

    1 c. oats
    ½ c. walnuts
    ½ c. almonds
    1 c. chickpeas or white beans, rinsed and drained
    ¼ c. Hy-Vee almond milk
    4 tbsp. agave nectar
    1 tsp. vanilla extract
    1 tsp. mint extract or 56 drops Sweet Leaf Peppermint Truvia Drops
    ⅛ tsp. salt
    6 pitted dates, roughly chopped
    3 tbsp. oatmeal, flax seed or hemp seeds
    5 tbsp. carob powder
    2 oz. dark chocolate mint candy bar, broken into small rectangles


    1. Add oats to food processor and process until ground finely into oat “flour.” Add nuts and process until nuts are powdery. Do not overprocess.
    2. Add remaining ingredients except for candy bar to food processor and blend until very smooth, scraping sides as needed.
    3. Roll 2 tablespoons of mixture into a ball shape. Place on parchment-lined baking sheet. Repeat with remaining mixture and chill for 15 minutes.
    4. Melt candy bar pieces in microwave at 30-second intervals, stirring in between each interval, until melted.
    5. Once pops have chilled slightly, dollop 1 teaspoon melted chocolate over each pop. Insert a popsicle stick into the middle of the dollop; the melted chocolate helps the sticks stay in the pops. Chill for at least 2 hours. Serve chilled. Store in refrigerator.