Pumpkin Brownie Pops
These Pumpkin Brownie Pops are make with fudgey chickpea brownies dipped in chocolate and placed on a popsicle stick. They are such a fun dessert for Halloween or any fall occasion!
Servings: 9 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 natural 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
- 1 tsp coconut oil or MCT oil
- natural orange food coloring
- popsicle sticks
Instructions
- Preheat the oven to 350F and lightly grease a silicone pumpkin 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, oil, 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
These are best stored in the refrigerator.