Food Blog

Healthy plant-based recipes full of good stuff whilst being free from refined sugars and wheat. The food blog is a space to kickstart your inner creativity!

Cookie dough pops...on ice!

Hello hello!! My first post on my new-look blog!

I'm still a little bit excitable, just because it's been such a long time coming and now it's finally here. Just a few little bits left to smooth out and of course any feedback from you guys very welcome. I hope you found me ok and have reconnected from where we left off :-)

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On to today's recipe...getting in on the summer act as it's been so hot these last few day (not that i'm complaining!) We have an Including Cake classic...chickpeas!! I've experimented with chickpeas in sweet things so many a time before… I've even experimented with cookie dough concoctions a long time ago back in the days of this blog... though my efforts (and photography) have come a long way since then!

More recently I came across this recipe for cookie dough fudge… It used chickpeas so of course I was immediately intrigued! Last weekend I had a quick go at whipping up a batch. It tasted okay but I just wasn't quite sold on it's texture, I think in part due to the fact that I found it tricky from the point at which you freeze and defrost to hit the spot for the right consistency- it was either a little bit too hard or too soft for that real fudgey feel.

However, I loved the idea so much I had a re-think. I worked with the texture and turned it from an issue into a opportunity! I added a little extra milk in the form of coconut milk for richness and and some agave syrup so that it was slightly more liquid than the original mix, then I froze it in mini muffin trays with lolly sticks to make my very own frozen 'cake' pops! Add in choc chunks, or nuts etc...turn them in to trail mix pops if you so fancy!

Result!! They have been the perfect nibbly chilled snack this last week! I generally let them thaw for 5 mins before eating for the perfect edge of creaminess.

 

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Recipe: cookie dough ice pops

Makes approx 8-10 pops

Ingredients: 

1 1/2 cups chickpeas

1/4 cup peanut butter (or nut butter of choice)

1/2 tsp cinnamon

1/2 cup coconut milk

3 tbs agave syrup

15 drops stevia

1 tsp vanilla and a pinch of salt

1/4 cup flax

2 tbs melted coconut oil

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1/3 cup dark chocolate chips or cacoa nibs (I used nibs) you could also use nuts/dried fruits

 

Method:

Blend all ingredients together until smooth adding chocolate chunks etc last to maintain their texture.

The mixture should be thick but creamy. Spoon/pour into ice pop moulds or silicone mini muffin cases and add a stick. 

Freeze until solid. I left mine in the muffin tray but once frozen you could remove and store as you wish in the freezer. Defrost for a few minutes prior to eating for optimum eating experience!

 

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