Chocolate Covered Brownie Cake Pops that are no bake? Just wait for the children to come running to your refrigerator! In fact, I bet children that aren’t even yours will mysteriously find these. I’m sorry if your fridge gets robbed. I can attest that these won’t last long and you should definitely consider doubling the recipe.
Chocolate Covered Brownie Cake Pops [Vegan, Raw, Gluten-Free]
- 2 cups walnuts, soaked
- 1 cup dates, soft-dried and pitted
- 1/4 cup cacao powder
- 1/4 tsp fleur de sel (or any salt you prefer)
- 1/2 tsp vanilla extract
- 0-2 tbsp coconut oil (0 tbsp for cakey, up to 2 tbsp for super soft ooey-gooey)
- 1 tsp lacuma (optional)
- 1/2 cup coconut oil, measured in the oil/ melted state
- 1/2 cup cacao powder
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1 tbsp coconut nectar
- 1 tsp lacuma (optional butterscotch flavoring)
- add a tsp of fleur de sel
- 1 tsp salt unless you are using salt as a topping, then omit
Purees (flavor option):
- 1/2 cup strawberries
- Himalayan or Sea Salt
- Goji Berries
- Coconut Flakes
- lollypop sticks
- Put all of the ingredients in a high-speed blender and blend until smooth. If you are using a food processor, use the full 2 tbsp of coconut oil to make it more smooth. If you want the strawberry flavor, add the strawberries in this step.
- Shape into round balls and put in the refrigerator while you make the frosting
- In a narrow container add all the ingredients and stir until smooth
- Prepare parchment paper on a plate or cookie sheet
- Put a stick in each of brownie balls and dip into the chocolate. Let the chocolate drip off before you set the chocolate.
- Refrigerate for 3 minutes or until the chocolate is tacky. Re-dip and repeat until desired frosting thickness.
- Take the cake pops out and roll or sprinkle toppings on each pop.
- Put back in the refrigerator and leave until you are ready to eat.
These taste best refrigerated, however, if you are displaying, they should be fine for about a half hour out of the fridge. I made these without the strawberry puree, but my friend and I thought strawberries would be tasty in it! Leftover chocolate? Put parchment paper down on a cookie sheet, pour the chocolate on the sheet, sprinkle the coconut and goji berry toppings (or whatever you like) then freeze or refrigerate. Break apart and you now have chocolate bark! Or use any of my other chocolate recipes listed in the cacao part of my post. In a hurry? Just make the brownie part and you have chocolate energy bites!