Speculoos Cookie Chocolate Pop. Creamy cinnamon pops with either authentic European speculoos cookies or a homemade crumble, either way, a creamy healthy snack that is filling!
- 1 cup full-fat coconut milk – I use this brand
- 3 medjol dates
- 1 tsp cinnamon
- 1/2 cup crushed Speculoos cookies (Belgium tea cookie) or make homemade crumble*
- 1/4 coconut oil
- 1 bar melted dark chocolate
- I used this popsicle mold
Blend all ingredients except for the cookies together in a blender until smooth and creamy. Put 6-8 cookies in a plastic bag and use a glass to pulverize them into crumbs. Then pour the blended mixture into these popsicle molds halfway. Then fill in about 1/2 inch with the cookie crumbs. Then fill the popsicle molds the rest of the way with the blended liquid mixture. Put the popsicle mold cover on and insert sticks, or just cover in foil and insert sticks. Freeze overnight. Stand the popsicle mold in a deep bowl of water for 30 seconds to slip the popsicles out.
Make the dipping sauce by melting the chocolate in hot coconut oil , then dip the popsicle in the chocolate and then into crushed nuts of your choice. Enjoy!
Homemade Crumble How-to: Blend or grind 1 cup gluten-free oats, 1/2 cup desiccated coconut, 1/2 cup almond butter, 1/4 cup maple syrup, 1 tsp vanilla cream – should be a dry crumble, add more oats if too wet. Use in place of speculoos cookies in recipe above or to sprinkle on tarts!