Raw Ginger Brownie Pops
Raw Ginger Brownie Pops
Makes about 20
Brownie:
3/4 cup soft medjool dates, pitted (if not soft, soak them for 30 minutes in filtered water and drain well)
2 cups finely shredded dried coconut
1/2 cup raw sprouted oat flour or sprouted buckwheat flour
1/2 cup ground flax seed
1/2 cup raw cacao powder
1/2 tsp sea salt
1 inch chunk raw ginger
2 Tbsp raw beet, chopped
1 tsp pure vanilla extract
Chocolate:
3/4 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar, or maple syrup
a pinch sea salt
White chocolate:
2 Tbsp raw coconut butter, warmed to liquid
1 tsp raw coconut nectar, or maple syrup
1/4 tsp dried ginger
filtered water as needed
For the brownie, combine the dates, coconut, flour, flaxseed, and cacao powder in the food processor and process until well blended and the consistency of flour. Add the sea salt, ginger, beet, and vanilla and process until smooth and starting to hold together when squeezed (if it doesn't add a little more agave nectar). Roll into balls about 1 1/2 inches round. Stick a popsicle stick into each one and freeze for 30 minutes.
Remove the brownies from the freezer, set the chocolate bowl next to them. If you have a piece of foam, or a cooling rack with small holes (set over a bowl), set that next to it (so you can stick the sticks into it to allow for cleaner looking pops when they cool, but if you do not have these, you can set them on foil, one side will just not look as pretty). Dip each brownie into the chocolate, allowing the excess to all drain off, then stick them into the Styrofoam to set or the cooling rack or foil. Once the brownies have all been dipped, place them in the freezer to harden (just about 3-5 minutes). Whisk together the white chocolate ingredients except water, then add the water by the tsp, just until it is smooth, and the consistency of glaze (but not too runny, and if it gets too runny, just add a little more coconut butter). Drizzle the glaze over the pops, then place back into the freezer for a few minutes to set. Enjoy! Extras can be stored in the fridge.
