Chocolate Covered Peanut Butter Lollipops (and other fun and frugal food)
 
 
You will need lollipop sticks for this recipe. If using other nut butters, simply adjust coconut flour to the moisture content of the nut butter. For example, if your nut/seed butter is moister you can add coconut flour until it forms a stiff dough.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 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)
Instructions
  1. In a medium bowl, combine the chia seeds and the coconut milk. Allow to gel for about 15 minutes.
  2. Line a loaf pan or small casserole pan with parchment paper.
  3. Mix the peanut butter, vanilla, and honey with the chia seeds and coconut milk. We used a fork and that worked just fine.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve with love (we like them frozen too!)
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/2013/09/chocolate-covered-peanut-butter-lollipops-and-other-fun-and-frugal-food.html