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!
15 pitted Dates
3 tbs Pumpkin Spiced Donut Coconut Butter
1 tbs Maple Syrup
1/2 tsp Vanilla
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)
-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!