"Oooooooh ya, baby!" ... out of the mouth of my innocent 7-yr-old babe when I handed him one of these Chocolate-Dipped "Caramel" Nut Pops. Followed my "mmm, mmmm" and "I want another one".

It makes me laugh and celebrate at the same time when kids act so over the top about a healthy snack. This was just the reaction I was hoping for. This week I'm trying to be prepared with some feel-good after school snacks to set the mood right and straighten out some afternoon grumps we've been experiencing. Know what I mean?

I also served them (as best as one can serve lollipops) to my family after lunch with Chris's parents. Everyone enjoyed them!

The chocolate coating is thin and light, while the inside is chewy and caramel like (medjool & pakistani dates have a caramel-y sweetness).

Recipe: Chocolate-Dipped Caramel Nut Pops

This recipe makes about 20-25 chocolate caremal nut pops - perfect to satisfy a sweet tooth or as a healthy treat for kids!

Author: Natalia Gill

Prep time:

15 mins

Total time:

15 mins

Serves: 20

INGREDIENTS

2 cups dates, pitted and loosely packed (I use medjool or pakistani dates)
½ cup nut or seed butter (I use sunflower seed butter)
2 tablespoons liquid to help "dough" form (milk or water)
⅓ cup chocolate chips
1 tablespoon coconut oil, butter or ghee

INSTRUCTIONS

Place the dates and nut butter into the food processor and process until a "dough" forms.
Line a loaf pan with parchment paper and spread out the date dough on the bottom using a rubber spatula or back of a spoon. I use a rubber pastry spatula to spread it relatively flat. It doesn't have to be perfect.
Freeze for 45 minutes. Toward the end of freezing time, gently melt the chocolate chips and coconut oil/butter/ghee together in a small sauce pan.
Take date mixture out of the freezer and turn over onto a cutting board. Cut it into squares and insert a lollipop stick into each one (can be purchased at a craft store).
Dip each pop or spoon over the chocolate sauce until well-coated. Let the excess drip off, then set each pop down onto parchment paper.
Freeze again for about 10-15 minutes or until they can be easily removed and stored in a freezer bag. Serve straight from the freezer.