"Cookie Dough" (with a secret ingredient). On a Stick. With chocolate.

Thursday November 15, 2012


Elemental Custard


You have GOT to try these... Make them for your friends and see if they can tell the difference between real cookie dough and this healthier version.

Getting together with friends and sharing food is probably one of my absolute favourite things. You should do it too. You know when you were little and you didn't want to share ANY of your toys?

Maybe you weren't like that. Maybe you always liked sharing like me...

Maybe you made your brother dress his dinosaurs up in barbie clothes so that you would both be happy and be able to play together. I don't know why they didn't SELL barbie dinosaurs in the first place. They were JUST masculine enough (being dinosaurs and all) for my brother to allow them to wear frilly skirts.

I wanted compromise. I was totally mature for my age.

Elemental Custard

BUT Dinner parties are a wonderful way to work on your compromising and sharing skills if they need some work! Think about it this way- you could totally pump up your resume with these. Dual purpose! "Works well with others".

That's why I'm sharing with you. I'm trying to polish up my resume I think you should make these. I made these cookie dough pops for my friend's birthday party last weekend- Food brings people together!

They were a hit. I mean come on. EVERYONE likes cookie dough. It's delicious.

Let me tell you about these cookie dough pops. Guess what's in them...

Did you guess?

Chick peas and dates!

Yea. They are pretty much a health food. This "cookie dough" is wonderful. It's has a faint chick pea taste when not paired with chocolate. But let's be real, what's cookie dough without chocolate? It COMPLETELY masks ANY TRACE of chick pea. Don't believe me? Make them. And share them with your friends. And don't tell them what's in it. See if they can guess.

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Recipe: Cookie Dough Pops

Makes approximately 16-20

Inspired by: Chocolate Covered Katie

Ingredients:

1 1/2 cups chick peas (drained and rinsed)
3/4 - 1 cup pitted medjool dates
1/3 cup whole wheat flour or rolled oats or gluten-free flour (almond or coconut)
1/4 cup ground nuts- optional (almonds, walnuts)

pinch of salt
1 tbsp vanilla
1 tbsp butter OR margarine OR coconut oil
3/4 cup chocolate chips (optional)
1 cup chocolate moulding wafers bakers chocolate for dipping / melting (I used one package of bakers chocolate and it was JUST enough, so maybe try 1 1/2 packages!)*

* To use a naturally sweetened chocolate coating use:
3 tbsp coconut oil, melted
3 tbsp cacao powder
3 tbsp maple syrup
Mix ingredients well and use in place of chocolate for dipping

Method:

In a food processor, combine all the ingredients except the flour and chocolate chips. Puree until smooth and no lumps remain. Add the oats or flour and buzz to incorporate.

Empty the cookie dough into a bowl and stir in the chocolate chips (if I were to do this again I would omit the chips- They didn't need it since they were incased in chocolate). Form into small balls. Poke a lollipop stick into the ball and place on a parchment lined baking sheet or plate. Freeze until hard.

Heat chocolate until melted (The microwave works best- heat at 30 second intervals stirring occasionally until melted). Or you can use a double boiler, just be careful not to scorch the chocolate!

Dip the cookie dough balls into the chocolate, and then shake gently to remove the excess. Dip into any condiments you would like such as coconut, sprinkles, chocolate chunks, cookie bits, skor etc. I placed mine in muffin wrappers but you could also place them on parchment to let them dry.

Keep refrigerated for best texture. Enjoy!

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