These Date Pops are way better and less sweeter than the Cake Pops we're accustomed to tasting at parties! Making a gluten free version that was not as sweet was definitely a difficult task, but we were happy to take on the challenge and we love the outcome! These Date Pops were a hit at our last gathering so we knew we had to share this one!

Ingredients:

15 pitted Dates

3 tbs Pumpkin Spiced Donut Coconut Butter

1 tbs Maple Syrup

1/2 tsp Vanilla

Salt

1/2 Cup Dark Chocolate Chips or Baker's Dark Chocolate for melting plus 1/4 Cup Dark Chocolate Chips for the filling

(Makes about 10 pops)

Directions:

-Make space in your freezer for date pops with the sticks attached. 

-In a food processor, add dates and process until they are somewhat pureed.

-Add coconut butter, vanilla, and salt and process again.

-Lastly, add the maple syrup to the mix and process for 10 seconds at most. This helps bind the date pops together.

-Pour mixture into a medium mixing bowl and fold in 1/4 cup of dark chocolate chips.

-Scoop out the mixture with an ice cream scoop and form little one inch balls with your hands. Place on parchment lined tray or dish.

-Freeze for 20 minutes.

-Melt dark chocolate in a saucepan on low heat and dip the end of the stick to cover 1/4 inch and insert that end into the date ball. This will allow the date pop to stick better and not fall of the stick. 

-Freeze for another 20 minutes.

-Dip date pop into the melted chocolate covering the entire surface.

-Refrigerate for 30 minutes and then enjoy with friends, family or some lucky trick-or-treaters!