Chocolate chia pops recipe

• servings: 30 servings
• active time: 20 minutes
• total time: 2 hours 20 minutes

Ingredients

1/4 cup chia seeds

1 cup mixed seeds or nuts

1 cup medjool dates (pitted)

1/4 cup coconut oil (melted)

1 tbs raw cacao powder

1 tbs carob powder

1 tsp cinnamon

1 pinch Himalayan pink salt

1 tbs coconut sugar (*optional)

30 lollipop sticks

250 g dark chocolate (melted)

1/2 cup desiccated coconut

Directions

Place all seeds, including chia seeds (or almond meal) into a high-speed processor and process until smooth.

Add half the dates and the coconut oil and process again until smooth.

Add remaining dates and process again.

Add the cacao powder, carob powder, cinnamon and sea salt (and optional coconut sugar) and process until smooth consistency is reached.

Roll into little balls and place into the freezer for an hour on a lined baking tray.

To make the topping, place chocolate in a small pot and melt over a low heat. Once melted, remove from the heat.

Remove bliss balls from the freezer and place each one on top of a lollipop stick. Dip in melted chocolate then roll in desiccated coconut (if using). Place choc pops in a glass cup with the chocolate end sticking up to let the chocolate set before placing on a lined baking tray to go into the freezer. Let set in the freezer for at least an hour before serving.