Buckwheat Chocolate Lollipops

Filled with nuts and seeds and with a crunchy outer layer, these delightful lollipops are the perfect size for kids lunchboxes and double as a sweet treat for the ‘big kids’.

Gluten free Dairy free | Refined sugar free

Recipe by Wick Nixon
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Ingredients

  • 2 cups raw cashews
  • 1/2 cup pumpkin seeds
  • 4 tablespoons cacao powder
  • 4 medjool dates (soaked in boiling water for five minutes and drained, leaving a small amount of water remaining to moisten up the mixture – if needed)
  • 1 teaspoon Natvia Sweetner Icing Mix to taste (mixed with water to make a paste)
  • 1 teaspoon vanilla essence
  • 1/2 – 3/4 cups Well Naturally Rich Dark Chocolate, roughly chopped
  • 1 cup buckwheat groats
  • Bamboo sticks (cut in half)

 

Method

  1. Place the cashews, pumpkin seeds, cacao powder, dates, icing mix and vanilla essence in a food processor.
  2. Process until finely chopped and evenly combined.
  3. Roll mixture into small balls and refrigerate overnight, or for at least three hours.
  4. Melt chocolate.
  5. Place a ball in the melted chocolate and roll until evenly coated.
  6. Remove the chocolate coated ball by inserting a bamboo stick (this will act as the handle).
  7. Roll the ball in the buckwheat groats and place neatly on a tray.
  8. Repeat until all balls are rolled and coated.
  9. Place tray in the refrigerator until the chocolate lollipops are set.
  10. Enjoy!
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