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Chocolate pops

Yields12 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins

Need inspiration for healthy school snacks? The whole family will love these chocolate bites as a snack or a lunchbox treat. VGood spreads are made from chickpeas, so they are perfect for nut-free schools.

Chocolate Pops Recipe

Chocolate bites:
 3 tbsp maple syrup
 ¼ cup water
 ¼ cup coconut flour
 ½ cup VGood HazelNOT Choc Chickpea Butter, softened
 ½ cup dried apricots
 Pinch of salt
Dipping chocolate:
 2 tbsp extra virgin coconut oil [must be extra virgin as you want the coconut taste]
 200 g dark chocolate
 Freeze dried raspberry powder (optional)
 Equipment: toothpicks

In a large bowl add water, maple syrup and coconut flour. Stir well and leave to swell for 5 minutes. Meanwhile, finely chop the apricots.


Stir in hazelNOT choc chickpea butter, apricots and salt. Pop the mixture in the freezer to harden for 10 minutes.


Line a tray with greaseproof paper. Scoop tablespoon amounts of mixture and shape into balls, place on the prepared tray, then pop in the freezer to firm up for 10 minutes.


Meanwhile, place coconut oil and dark chocolate in a heat proof bowl and microwave in 30 second intervals, stirring each time, until melted and smooth.


Using a toothpick dip chocolate balls into melted chocolate then place back on the tray. Sprinkle with freeze dried raspberry powder (if using) and leave to set in the freezer for 10 minutes.

Nutrition Facts

Servings 0

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