ChocoPopskis
Prep Time
Cooking Mode
150 g (½ cup) cup Madame Labriski's date puree
150 g (½ cup) cup natural peanut butter (almond butter or Wowbutter)
2.5 g (½ tsp.) tsp fleur de sel
40 g (½ cup) cup medium desiccated unsweetened coconut
20 g (1 cup) cup puffed quinoa
80 g (½ cup) cup dried blueberries
215 g (1 can) oz Chocolats Favoris Original Dark Fondue
Medium desiccated unsweetened coconut
Ground peanuts or pecans
Cake sprinkles
150 g (½ cup) cup Madame Labriski's date puree
150 g (½ cup) cup natural peanut butter (almond butter or Wowbutter)
2.5 g (½ tsp.) tsp fleur de sel
40 g (½ cup) cup medium desiccated unsweetened coconut
20 g (1 cup) cup puffed quinoa
80 g (½ cup) cup dried blueberries
215 g (1 can) oz Chocolats Favoris Original Dark Fondue
Medium desiccated unsweetened coconut
Ground peanuts or pecans
Cake sprinkles
Directions
1In a bowl, combine all Popski ingredients and mix well.
2Shape into nice tight dough balls with your hands.
3For popsicles, insert a stick.
4Arrange Popskis on a parchment-lined baking sheet.
5Freeze for one hour.
6Follow directions on Chocolats Favoris fondue packaging for chocolate coating.
7Dip Popskis in fondue and then decorate.
8Place ChocoPopskis in freezer until ready to serve.
Tips
1
CHEF'S SECRET: If dough sticks to your fingers while making the dough balls, rub hands with some vegetable oil.
Disclaimer
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Personal Note
Personal Note