If you love ginger snap cookies you will love these energy pops! Kids love them too! Plus you can feel super good about eating them since they are full of super good stuff. A great little pick me up, lunch snack for the kids or party treat. I like to serve mine in a fun jar, like a bouquet, but you could also individually wrap them with cake pop baggies.
What you need:
food processor, cake pop sticks
Ingredients and recipe: (makes about 12)
1 C mixed almonds and pecans (raw and preferably o.g.)
1 cup medjool dates
2 Tbsp fresh ginger (peeled)
1 Tbsp mixed cloves and cinnamon(plus extra for dusting)
2 Tbsp coconut butter
Recipe: Place nuts and dates in food processor and pulse until a dough forms. Pulse in ginger, cloves, and cinnamon. Scoop out one tbsp. or so and form into a ball place onto stick. I use a piece of styrofoam to put the sticks in. Place pops in fridge to harden a bit.
Glaze: Soften the coconut butter in the microwave until slightly warm and easy to stir. Take the pops out of the fridge and dip the top of the pop into the coconut butter. Sprinkle with cinnamon. Pops will keep in the fridge in an airtight container for 4-6 weeks.
Hope you enjoy!
PS: More variations to come :).