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  • Preparation
    25 minutes

  • Cooking
    None

  • Power
    0

  • Quantity
    14

ChocoPopskisQuinoa, natural peanut butter and coconut

This recipe, made in collaboration with Chocolats Favoris, is dipped in dark chocolate fondue and will get you right into the holiday spirit, making this season a fantastically festive and memorable one! Ho! ho! ho! Easy to make, these ChocoPopskis also make for a deliciously fun family activity. Wow your guests and treat them all to some truly wholesome chocolate-coated happiness. Needless to say, this recipe is sure to become one of your all-time favorites. Ho! ho! ho!

INTENSE SOURCE OF EXHILARATING HAPPINESS

Preparation :

The Popskis

  1. Put all the Popskis ingredients into a bowl. (For this recipe, I suggest the caramel-flavoured date puree… but of course you can use whichever puree you prefer.)

  2. Mix well.

  3. Roll the mixture in your palms to form balls, making sure they’re tightly compacted. (If it gets a bit too sticky, you can rub your hands with a little coconut or olive oil.)

  4. To make lollipops, insert a stick (but the little “balls” option is just as delicious).

  5. Line your baking sheet with parchment paper and place your Popski onto the sheet.

  6. Do the same for all your Popskis.

  7. Chill in the freezer for an hour (or 24 hours for better results).

La robe chocolaté

  1. IMPORTANT : Follow the instructions on the chocolate fondue can. Note that the entire can of chocolate fondue must be completely submerged in boiling water… not just partially. Boil for 20 minutes.

  2. Dip the Popskis into the fondue and then decorate.

  3. Put your ChocoPopskis in the freezer.

  4. Take them out just before serving and bask in all the joyful praise. Ho! ho! ho!

Storage (in a airtight container)

  • Three months in the freezer (depending on how many times you’re hosting guests… ;-) )

This is an amazing recipe (trust me). When Chocolats Favoris suggested we create a unique recipe, I wanted to make sure that I showcased the dark chocolate fondue. I know you may find this hard to believe but I eat a little bit of dark chocolate every day. Every single day, each and every day, day in and day out. Well actually, it’s in the evening. Every night, I indulge in a square of dark chocolate. I love it. I’m absolutely crazy about it.

What I like about this recipe is that it’s as quirky and amusing as it is surprising. It has such a unique yet refined taste… and the recipe is just so simple. I’m telling you, you’re going to have to make them, then make them again, and then some more, over and over again.

Wishing you a deliciously scrumptious holiday season, have a blast and bake loads of Labriskis!

Ingredients

The Popskis

  • 150 g (½ cup) Madame Labriski date puree (caramel or vanilla)

  • 150 g (½ cup) natural peanut butter (or almond butter or Wowbutter)

  • ½ tsp. fleur de sel

  • 40 g (½ cup) unsweetened coconut, medium shredded

  • 20 g (1 cup) puffed quinoa

  • Optional: 80 g (½ cup) dried blueberries

    14 sticks

The chocolate coating:

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