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Cookie Dough Pops

So I had a little craving for some cake pops…and thank for an app called Hippie Lane, a place where Instagram-worthy content comes to life. Their beautiful looking, stylish, health conscious recipes give you an alternative for the sugary, sweet treats that line the shelves of your local supermarket. Their sweet treat recipes are 100% vegan and free of gluten, refined sugar, dairy and genetically modified ingredients.





Cookie Dough. You will need: 1 cup (150g) cashews, 1 cup (150g) almonds, ¼ tsp vanilla extract, 1/8 tsp Himalayan salt, 1 ½ cup (225g) Medjool dates, pitted.


Chocolate. You will need: ½ cup (120ml) coconut oil, ¾ cup (82g) cacao powder, ¼ cup (60 ml) maple syrup. This recipe should be enough to make approx 20 cake pops.





Process almonds and cashews in the food processor until they resemble small pieces. Add vanilla and salt and pulse. Add dates and process well. Dough should be sticky. Remove from processor and roll into balls. Freeze while you prepare chocolate. Whisk chocolate ingredients in a medium size bowl. Remove cookie dough balls from the freezer and insert a stick through the middle. Dip the balls into chocolate and refrigerate. You can choose to double coat the cookie balls if you have remaining chocolate. Store in an airtight container in the fridge.