Chocolate pops

Chocolate pops covered in freeze-dried raspberry powder
Need inspiration for healthy school snacks? The whole family will love these chocolate bites as a snack or a lunchbox treat. VGood spreads are made from chickpeas, so they are perfect for nut-free schools.

Prep Time 15 minutes
Cook Time 5 minutes
Chilling time 30 minutes
Total Time 50 minutes
Course Dessert, Snack
Servings 12


  • toothpicks


Chocolate bites

Dipping chocolate


  • freeze-dried raspberry powder optional


  • In a large bowl add water, maple syrup and coconut flour. Stir well and leave to swell for 5 minutes. Meanwhile, finely chop the apricots.
  • Stir in hazelNOT choc chickpea butter, apricots and salt. Pop the mixture in the freezer to harden for 10 minutes.
  • Line a tray with greaseproof paper. Scoop tablespoon amounts of mixture and shape into balls, place on the prepared tray, then pop in the freezer to firm up for 10 minutes.
  • Meanwhile, place coconut oil and dark chocolate in a heat proof bowl and microwave in 30 second intervals, stirring each time, until melted and smooth.
  • Using a toothpick dip chocolate balls into melted chocolate then place back on the tray. Sprinkle with freeze dried raspberry powder (if using) and leave to set in the freezer for 10 minutes.
Keyword dairy free, gluten free, kid friendly, vegan, vegetarian
Tried this recipe?Let us know how it was!

These choc peanut butter cups are healthy too and freeze well.

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