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Cookie Dough Pops

Cookie Dough Pops

Serves: 6

Category: Desserts
Author: Jeff K

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Rated by: 2 members

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These frozen treats are a great way to beat the heat. And they’re also a great way to sneak some beans into the menu!

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5 medjool or 10 regular dates, pitted
1 cup unsweetened soy, hemp or almond milk
1 1/2 cups cooked or 1 (15 ounce can) no-salt-added or low sodium garbanzo beans, drained
1 teaspoon pure vanilla bean powder or alcohol-free vanilla extract
1 teaspoon cinnamon
1/4 cup ground flax seed
3 tablespoons raw cashew or almond butter
1 tablespoon natural cocoa powder
1/3 cup cacao nibs


Blend the dates and the the non-dairy milk in high-powered blender or food processor until completely smooth. Add all other ingredients except the the cacao nibs. Blend until smooth, adding additional non-dairy milk if needed to help mix. The consistency should be thick but not too thick.

Stir in the cocoa nibs. Pour into popsicle holders or use a muffin sheet with wood pops sticking out. Let freeze overnight.

You can also enjoy this at room temperature as a dessert dip

Note: For an interesting flavor kick, add minced ginger root (1-inch piece).

Calories 274; Protein 7 g; Carbohydrates 34 g; Sugars 16 g; Total Fat 13.1 g; Saturated Fat 3.4 g; Cholesterol 0 mg; Sodium 37 mg; Fiber 7.7 g; Beta-Carotene 25 ug; Vitamin C 1 mg; Calcium 170 mg; Iron 2.4 mg; Folate 85 ug; Magnesium 88 mg; Potassium 392 mg; Zinc 1.4 mg; Selenium 3.6 ug

Comments (1):



04/29/2014 01:20 AM

Rated this recipe:

I love the idea of having beans in a desert. I would skip ginger and cinnamon next time. I just wanted something to dip my strawberries in, and there were too many spices for that purpose.