Number of servings : 48 pops
Prep time: 20 minutes + 15 minutes cooling
Cooking time: Ready in under 60 minutes
Type of meal : | Cakes | Cakes
Special diet :
1 cup raisins (or dried apricots, dates, or figs)
1⁄2 cup raw shelled hempseeds (available at health food and specialty stores)
1 1⁄2 cups low-fat nutty granola (no added oils)
3 cups crispy organic brown rice cereal
⅓ cup honey
⅓ cup natural peanut butter
2 ounces bittersweet chocolate
3 tablespoons skim milk
3⁄4 cup rolled oats
⅓ cup chopped almonds
- Place dried fruit, hempseeds, granola, and 2 cups of the rice cereal in a food processor. Grind until all is broken down into tiny pieces.
- Place honey and peanut butter in a small pan and heat for 3-5 minutes. Take off the stove and stir until smooth. Add honey/peanut butter to the raisin-cereal mixture and grind again until a sticky dough forms.
- Transfer the “dough” into a larger bowl and stir in the remaining cup of crispy brown rice cereal, digging in with your (clean!) hands, until well mixed. Scoop out small amounts (about 1 tablespoon) of the paste with a melon ball scooper or just with your fingers, roll it in the palm of your hand into little balls, and place on a baking sheet or large platter.
- Meanwhile, heat milk in a pan until it boils. Take off flame. Break up bittersweet chocolate into pieces and stir into hot milk until smooth. Let cool for a few minutes.
- Mix oats and chopped almonds in a bowl and sprinkle over an 8 x 12-inch pan lined with wax paper. Dip and roll each ball in the melted chocolate so it is evenly coated and place on top of the oats/almond mixture. Repeat until all the balls are done.
- Stick a wood craft stick in each ball and place the pan in the freezer for at least 15 minutes so the chocolate can harden. Wrap the pops individually in cellophane, or store together in a large plastic bag and freeze.