Peanut butter is mixed with coconut flour, honey, and vanilla for a “cookie dough”. It is then cut into squares, dipped into chocolate and served on a lollipop stick. This is one fun and delicious way to enjoy your food! And you can use whatever nut or seed butter you want in this recipe, making it very easy to work around allergies and food restrictions.
Food can be so fun – whether it’s that exotic, wild looking fruit, that strangely human looking root vegetable, or the many creative ways to serve food. My children help me see the funny and fun side of food. And it is them that motivate me to take that extra step with food to make it extra special.
I remember waaaaaay back in the day before we found out about our food intolerances, for a special treat I got Elena one of the cake pops at Starbucks. Her eyes were so big and happy when she was first handed it, and she eagerly ate the small frosted cake. I love the honest wonder children have with food. It is so cute and sweet! But you know what? She found it too sweet, and it gave her a stomachache.
This is why I try to make fun and special treats for my children at home. Not only is it much more healthy, it is also frugal, which is why this post is part of my 52 ways to save money on a healthy diet. Now, we still get occasional treats out (there is a great gluten-free, egg-free, dairy-free cupcake place nearby), but it is far and few between. These lollipops are actually quite simple to make (especially the first step), so they are perfect to make with children. And peanut butter and chocolate is a favorite combination! (This recipe that uses sunbutter – a sunflower seed butter –inspired me. So if you need to avoid peanuts, sunbutter is a good option).
A few other fun treats to make at home with your kids that are both healthier and fun:
- First, I did actually make my own cake pops for a birthday party last year. Read about it here.
- Danielle shares amazing (and healthy!) homemade “whoppers” here. This protein-rich snack is super fun for kids and adults alike!
- We like kombucha around here, so why not make a kombucha float? Here is one version of mine that uses vanilla (for a cream soda like effect) and orange.
- One of my favorite treats growing up with chocolate syrup drizzled over ice cream of into a cup of milk for chocolate milk. Oh how I loved chocolate milk! Here is a homemade version.
- These teeny tiny coconut flour cookies use no eggs and are so easy to make! Teeny tiny anything is fun in this household.
- Have fun with pancakes! Make dipping sticks, heart shapes, and more.
- I love making a batch of my silky maple fudge and then making this special treat with it.
- And if you still need ideas, check out this cookie and candy post of twenty.
- 1 teaspoon chia seeds
- 3 tablespoons whole fat coconut milk (or milk of choice)
- 1 cup unsweetened creamy peanut butter (or nut/seed butter of choice)
- 1 teaspoon vanilla (gluten-free, if needed)
- 3 tablespoons raw honey (or sweetener of choice)
- 3-4 tablespoons coconut flour
- 1- 2 cups of dark chocolate chips (allergy-free chocolate, if needed)
- In a medium bowl, combine the chia seeds and the coconut milk. Allow to gel for about 15 minutes.
- Line a loaf pan or small casserole pan with parchment paper.
- Mix the peanut butter, vanilla, and honey with the chia seeds and coconut milk. We used a fork and that worked just fine.
- Starting with about two tablespoons of coconut flour, mix in coconut flour until it forms a stiff-ish dough. Think of what peanut butter cookie dough is usually like. That is what you are aiming for. Remember that coconut flour will continue to absorb moisture as it sits.
- Press into pan. You want the mixture to be about 1 ½ to 2 inches high. I pressed it into about a third of an average loaf pan, and smoothed out the top with my fingers.
- Freeze until firm. Then cut into 12 pieces, and stick a lollipop stick half way down into each one. If they start to crumble at all, don’t worry; Just press back together with your fingers. Freeze until ready to dip.
- Melt the chocolate chips in a heat safe bowl over simmering water until melted. (Don’t burn the chocolate, but keep stirring it.) I used 2 whole cups of chocolate chips, but it was definitely way too much. Next time I am going to try a heaping cup’s worth, and see how it goes. You can add a tablespoon of butter or coconut oil to the chocolate to make it extra easy to dip the peanut butter lollipops in, but the chocolate will also melt much faster that way. Your choice.
- I found it easier to “dip” the lollipop by holding it over the chocolate bowl, and quickly spooning the chocolate over the lollipop (making sure that chocolate covered where the stick met the lollipop, to keep it on the stick once firm). Place on a parchment covered sheet pan and either refrigerate or freeze until firm.
- Serve with love (we like them frozen too!)
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Do you use your homemade coconut milk for this or do you use a can? I always have my homemade on hand but would make an exception to make these!! 🙂 We are excited to try them, thanks for the recipe
I was super lazy and used canned, but homemade is perfectly fine! The great thing about this recipe is that you just use more or less coconut flour to make the right texture, so you can easily use whatever type of sweetener or milk with it. 🙂
Today’s post are delightfully timely. My son was just asking 10 min. ago if there we could figure out how to make peanut butter lollipops. And your earlier post addressing diastasis recti is helping my research as I am dealing with that very issue this past week.
Thank you for the work you do here. I have been a reader for a very long time and much appreciate the information you share.
Awwww, I’m so glad they were both so helpful to you! Warms my heart. 🙂
Are chia seeds required or can I substitute? I don’t have any. Thanks