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Author Notes: I have a huge sweet tooth, but hate turning the oven on in the summer. Eating straight cookie dough sounds like a plausible solution, until you remember it's also bikini season. Nope. I made these cookie dough pops to get my sugar fix while staying cool, and as an added bonus they're vegan! You can use blanched almonds if peeling them sounds tedious. —amy (Wooden Spoon Baking)
cup certified gluten-free oats
large medjool dates, pitted and chopped
14-ounce can coconut milk
teaspoon vanilla extract
tablespoon agave syrup
ounces dark chocolate, shaved into curls with a vegetable peeler (check the label for dairy)
- Get your popsicle mold ready and set aside.
- Pour oats into a bowl and cover with water. Do the same with the almonds. Refrigerate both bowls at least 4 hours or overnight to allow oats and nuts to soften. When you're ready to blend, drain oats in a sieve and pour into your blender. (They'll be quite mushy.)
- Drain almonds. (Skip this next step if using blanched almonds.) Set a kettle on to boil and put almonds back in their bowl. When water is boiling, pour over almonds and allow to stand 5 minutes until just warm. Skin almonds by breaking skin gently with your fingernail and squeezing out the nut.
- Add almonds, dates, coconut milk, vanilla, stevia, and salt to blender. Blend ingredients for 2 minutes until creamy, scraping down sides occasionally with a spatula. Pour in chocolate shavings and mix with a spatula to distribute evenly.
- Pour mixture into prepared molds. Push in sticks and freeze according to manufacturer's directions. Invert mold and run under or dip in warm water to loosen popsicles. Store in freezer for up to a week.
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert