These Easter Egg Brownie Pops are perfect for Easter or any spring occasion! They’re made with my go-to chickpea brownies, which are full of protein and sweetened only with fruit.
Easter Egg Brownie Pop Ingredients & Accessories
- Chickpeas – You can just drain and rinse a can of chickpeas, or if you soak your own chickpeas, it is about 1 3/4 cup.
- Pitted Dates – Any variety of date works! Just make sure to remove the pit if it’s not already pitted. I recommend soaking the dates in a cup of hot water for about 5 minutes to soften the dates before blending.
- Peanut Butter – I am a big proponent of natural peanut butter. No need for added oils or sugar!
- Cacao Powder – Check to make sure your cacao powder is unsweetened.
- Applesauce – Check to make sure your applesauce is unsweetened too!
- Coconut Oil – This comes in a jar. I measure out the amount of coconut oil and microwave it to change it from solid to liquid.
- Vanilla Extract – I’m a big fan of pure vanilla extract.
- Natural food dye – I used ifiProvisions natural colorant. I love that the beautiful hues are made from turmeric, beetroot, and spirulina. You can use my code healthyholme to save 15% off the site.
- Egg mold – This is the mold I used.
- Popsicle sticks – These are the food-safe popsicle stick that I use.
Easter Egg Brownie Pops Storage Tips
I recommend storing the brownie pops in the refrigerator until ready to serve. Then I would let the dessert sit out for about 10 minutes before serving.
FAQs
I don’t have food dye, is there anything else I could do?
Another method is placing sprinkles at the bottom of the mold before topping with white chocolate. Since the eggs curve, the sprinkle method doesn’t work as well covering the entire egg, which is why I recommend natural dye.
Can I freeze these?
Yes, these brownie pops can definitely be made ahead and frozen until it’s party time!
How do I soak the dates?
The easiest method is just to heat a cup of water, place the brownies in the water, and let them soak while you add all of the other ingredients to the food processor. By the time you add the rest of the ingredients, they should be nice and soft! Drain the water and add the dates to the food processor!
Why do I sweeten my brownies with dates?
Dates are a wonderful natural sweetener! They are full of fiber, which prevents blood sugar spikes and aids with digestion. Dates are also full of antioxidants, vitamins, and minerals to aid in immunity and heart health.
Here are some other recipes that are sweetened with dates:
Other Easter/Spring Recipes To Make:
Easter Egg Brownie Pops
Ingredients
Chickpea Brownie Ingredients:
- 1 can chickpeas drained and rinsed
- 1 cup pitted dates soaked in hot water for 5 minutes
- 1/2 cup peanut butter
- 1/3 cup cacao powder
- 1/3 cup peanut butter
- 1/3 cup cacao powder
- 1/3 cup unsweetened applesauce
- 1 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Other Ingredients:
- 1/2 cup white chocolate melted
- natural dye
Instructions
- Preheat the oven to 350F and lightly grease a silicone egg mold.
- Process together all of the brownie ingredients until smooth. Fill the cavities of the mold about 2/3 of the way. Use a spatula to smooth the tops and bake for 25 minutes. Let cool in the refrigerator.
- Once the brownies have cooled, carefully remove the brownies from the mold. Wash and thoroughly dry the mold.
- Mix together the melted chocolate and dye. Cover the bottom of the mold with melted chocolate, using a knife or baby spoon to spread out. Insert the brownies back into the mold.
- Place in the freezer for 20 minutes to make sure the chocolate has completely set before carefully removing the brownies. Don’t try to remove them too early or the brownies will break. I found stretching the mold so that the sides of the brownie became unstuck and then pushing from the bottom helped.
- Insert a popsicle stick and enjoy!
Notes
