Healthy Samoas Chocolate Lollipops (paleo)
Remember those Girl Scout cookies? This is my take and then turned into a no-bake chocolate lollipop! These Healthy Samoas Chocolate Lollipops are made with 6 whole-food ingredients, including the chocolate. The best part is the nougat center made with ingredients such as pumpkin seeds, dates, and coconut that you can eat off a stick. These chocolate cups are sugar-free, allergy-friendly, and only sweetened with fruit, and require no baking!
Servings: 16 lollipops
Equipment
- food processor
- microwave or double boiler
Ingredients
- 1 cup pumpkin seeds unsalted
- 22 whole medjool dates pitted
- ½ cup shredded unsweetened coconut
- ¼ teaspoon pink Himalayan salt or sea salt
- 4 bars dark chocolate bars gluten-free, dairy-free
- 1 tablespoon coconut oil for melting chocolate use ghee if you cannot have coconut
Instructions
- Ahead of time – pit and soak the pitted dates in warm/hot water for 1 hour at room temp)
- Once dates are ready, drain the water and add them to a food processor blending them until they form a soft mixture that will look like a nougat color. (2-3 minutes)
- Then in intervals add the pumpkin seeds, coconut, and sea salt into the food processor and blend until all ingredients are broken down and blended well. This will require you to open it up a few times and scrape the sides. You want a smooth texture, nothing too chunky.
- Scoop mixture into a container, cover, and freezer for a half-hour or hour. If the mixture is still too sticky to form into balls, freeze for a longer period of time.
- While the pops are freezing, melt the chocolate in a double boiler on low heat or microwave it in a custard cup at 1-minute intervals until melted. To thin the chocolate add 1-3 teaspoons of coconut oil to the chocolate and stir.
- Remove Samoas mixture from the freezer and roll portions of the mixture into balls. If it gets too sticky, dab your fingers in the water. Insert a lollipop stick into each ball and lay pops on parchment paper on a baking tray and put back in the freezer until they harden (approx ½ hour – 1 hour).
- Once the lollipops are set, dip the pops into the melted chocolate, and use a spoon to cover the areas that didn’t get covered. Cover and set aside on a cookie sheet lined with parchment paper. Do this for all lollipops.
- Freeze to set the outter chocolate shell. Serve chilled, and store in the freezer in a bag.
Notes
- Lollipops need to be kept frozen.
- Coconut oil is an option for thinning out the chocolate and reducing the number of bars you use. You can also use ghee if you have an allergy.
- Sprinkles are optional, and they sell gluten-free ones too.