Here at My Little Cupcake we get a lot of requests for allergy-safe pops!Would you believe these delectable looking pops are not only a very healthy snack but are also vegan, gluten free AND if you leave off the super healthy organic dipping chocolate,they are also completely RAW!!
The original recipe ingredients are very simple;
1 Cup Oats
1/2 cup Madjool Dates
1/2 cup Raisins
Pinch of Cinnamon.
It doesn’t get much easier than that…There aren’t really set amounts on the oats as you just keep mixing in more oats until you have the texture you are looking for.Add more or less dates for moisture, and raisins and cinnamon to taste…The recipe made 12 Pops.Using those 4 ingredients only, the cookies are 100% raw, vegan and gluten-free. We have included some optional ingredients such as cacao nibs (also raw) for crunch or dusting, shredded coconut (optional raw) and non-raw but organic vegan/gluten-free chocolate for dipping.Even with the addition of these “indulgent” ingredients the pops remain vegan and gluten free.
The cookies were so easy to make and no tools were required!The madjool dates were simply pitted and torn into smaller bits by hand right into the mixing bowl.
What a beautiful bowl of healthy ingredients…We used whole oats in order to stick with our theme of easy and not get out any gadgets for these cookies but in the future I would suggest popping them into the food processor first in order to produce a better shape and cleaner ridges from the cupcake mold. (You could also add optional cacao nibs to the mix for crunch here as well.)
These pops actually hold together so nicely there is no need to refrigerate between dipping the bottoms and decorating the tops.I have to be honest-the pops don’t even need chocolate they are so tasty on their own.But since we like to decorate here at My Little Cupcake and jazz things up, we simply drizzled the sun-melted chocolate on the tops of the pops for a swirled look. Angela couldn’t drizzle so I took over…we’ll work on it!A few light shakes of coconut dust and these healthy pops were ready to eat!We used organic shredded coconut but you could also buy or make your own raw coconut shreds as well. You could also decorate with some raisins on top.It turns out Angela couldn’t dip or drizzle, but she could shake the coconut on perfectly.We’ll keep her☺The pops are ready to serve but you could also put them in the fridge and they will firm up a bit and be perfect to travel in the car and arrive at just the right temperature for serving. Because of the dates I would recommend refrigerating if you do not intend to eat them within a couple of hours.These healthy pops were so amazing that I put some together to bring to the gym with me in the morning…yes you heard me right…cakepops to the GYM!!However, they didn’t last long enough to make the trip but I did make sure to tell everyone about them.No one could believe that it was possible to make something so beautiful and delicious from only a handful of easy ingredients…But here at My Little Cupcake… our recipes have to pass the roughest bunch of taste testers.
A Big Thank You to Ani Phyo. Thanks for the original recipe and letting us post it on our blog to share with all our readers. This is a wonderful book by the way and has lots more amazing recipes in it!And of course a Big Thank You to Angela for sharing your idea with me and coming over and spending the afternoon with me playing in the kitchen. We had so much fun.Now you can finally say you have had one of our Cupcake Pops!Here’s to healthy eating for everyone!
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