Healthy Chocolate Fudge Pops
Ingredients
  • 1/4cup coconut oilliquified
  • 2 tablsoooon peanut butter
  • 1tsp vanilla extract
  • 2tbs maple syrup
  • 1/2cup almond meal
  • 70grams dark chocolate
  • 40grams buckwheat
  • 40grams buckwheat
Instructions
  1. First you will need to find something to stand your pops in to finish setting once they have been coated in chocolate and sprinkled with buckwheat. (I used a small wire basket). You could also lay on on a tray lined with baking paper.
  2. Add coconut oil, peanut butter, vanilla and maple syrup together and mix well to combine.
  3. Add almond meal and mix well.
  4. Add this stage you can either press mixture into silicone moulds and put in the fridge/freezer to set or if you wish to make balls you can set the bowl with the mixture in the fridge to set.
  5. If making balls
  6. Once set, remove mixture from fridge and, using a spoon, scrap mixture out and roll into 10 balls. Quickly insert skewers or lolly pop sticks and pop balls in the freezer for about 10 minutes to firm back up as the heat from your hands would have softened the mixture.
  7. When you are ready to coat in chocolate, melt chocolate using your preferred method.
  8. Using moulds
  9. Once set, pop mixture out of moulds, insert skewer or lolly pop stick then dip in melted chocolate then sprinkle with buckwheat. (The chocolate will set quite fast so try to be as quick as you can here)
  10. Making balls
  11. Remove skewered balls from freezer, then dip in melted chocolate then sprinkle with buckwheat. (The chocolate will set quite fast so try to be as quick as you can here)
  12. Place back in freezer or fridge to firm up and keep them stored there until you wish to eat them.
  13. Enjoy!
Recipe Notes

Recipe makes 10 pops

152 calories each

Print Recipe
Healthy Chocolate Fudge Pops
choc fudge pops
Course Kids, Snacks
Cuisine Chocolate
Servings
Ingredients
  • 1/4 cup coconut oil liquified
  • 2 tablsoooon peanut butter
  • 1 tsp vanilla extract
  • 2 tbs maple syrup
  • 1/2 cup almond meal
  • 70 grams dark chocolate
  • 40 grams buckwheat
  • 40 grams buckwheat
Course Kids, Snacks
Cuisine Chocolate
Servings
Ingredients
  • 1/4 cup coconut oil liquified
  • 2 tablsoooon peanut butter
  • 1 tsp vanilla extract
  • 2 tbs maple syrup
  • 1/2 cup almond meal
  • 70 grams dark chocolate
  • 40 grams buckwheat
  • 40 grams buckwheat
choc fudge pops
Instructions
  1. First you will need to find something to stand your pops in to finish setting once they have been coated in chocolate and sprinkled with buckwheat. (I used a small wire basket). You could also lay on on a tray lined with baking paper.
  2. Add coconut oil, peanut butter, vanilla and maple syrup together and mix well to combine.
  3. Add almond meal and mix well.
  4. Add this stage you can either press mixture into silicone moulds and put in the fridge/freezer to set or if you wish to make balls you can set the bowl with the mixture in the fridge to set.
  5. If making balls
  6. Once set, remove mixture from fridge and, using a spoon, scrap mixture out and roll into 10 balls. Quickly insert skewers or lolly pop sticks and pop balls in the freezer for about 10 minutes to firm back up as the heat from your hands would have softened the mixture.
  7. When you are ready to coat in chocolate, melt chocolate using your preferred method.
  8. Using moulds
  9. Once set, pop mixture out of moulds, insert skewer or lolly pop stick then dip in melted chocolate then sprinkle with buckwheat. (The chocolate will set quite fast so try to be as quick as you can here)
  10. Making balls
  11. Remove skewered balls from freezer, then dip in melted chocolate then sprinkle with buckwheat. (The chocolate will set quite fast so try to be as quick as you can here)
  12. Place back in freezer or fridge to firm up and keep them stored there until you wish to eat them.
  13. Enjoy!
Recipe Notes

Recipe makes 10 pops

152 calories each