Recipes: Chocoloco-Coconutty Lollipops

sian Blog

Wheat-free, Gluten-free, Healthy & Low Sugar (& can be Dairy-free)

Makes c. 25-30 Chocoloco-Coconutty Lollipops if using an ice-cream scoop & quartering as below

I call them Chocoloco-Coconutty Lollipops! Once again I try to create something wheat-free, gluten-free, potentially dairy-free, low sugar & healthy – & it’s also pretty easy! I change them all the time – I like to add extra Coconut & roll in Sesame seeds for a Calcium boost (just 1 teaspoon provides your recommended daily amount) but experiment & change to your Heart & Stomach’s content.

Try not to eat your Chocoloco-Coconutty lollipops at this stage, it's not easy....

Try not to eat your Chocoloco-Coconutty lollipops at this stage, it’s not easy….

Chocoloco-Coconutty Lollipops Ingredients (all available at Holland & Barrett)

  • 150g/1 cup of Almonds
  • 150g/1 cup of Pecans (or whatever nuts you like!)
  • 75g/1 cup of Dessicated Coconut
  • 2 tbsp Almond & Coconut butter (or Peanut or any another nut butter you fancy)
  • 2 tbsp coconut oil if dairy-free (can replace with 15g butter)
  • 125g plain chocolate with low sugar content (I use Lindt 90% dark as it contains 7g sugar per 100g, but you can use dairy-free as well)
  • Small ice-cream scoop or melon-baller (depending on the size of your lollipop!)
  • Baking tray lined with Aluminium Foil
  • Lolly (child-friendly) or Cocktail sticks
...unfortunately it doesn't get any easier with melted Chocolate & Coconut & Sesame sprinkles....

…unfortunately it doesn’t get any easier with melted Chocolate & Coconut & Sesame sprinkles….

Directions for making Chocoloco-Coconutty Lollipops

  • Blitz the nuts & coconut in a food processor until they resemble fine breadcrumbs
  • Add the nut butter & Coconut oil & blitz until thoroughly combined & starting to come together
  • Use the ice-cream scroop to make a half-scoop which you can halve or quarter, or melon baller to make small balls. Stick in a cocktail or lolly stick to make your lollipop.
  • Place on the aluminium-foil lined baking sheet & in the freezer to set for at least an hour
  • Break chocolate into pieces & melt in a microwave or bowl over a saucepan of simmering water
  • Dip each lollipop into the melted chocolate
  • Dip into the Dessicated Coconut & Sesame seeds or whatever else you fancy
  • Place back in the freezer to set for at least an hour
  • To store re-freeze or put in fridge as at normal or hot temperatures they will melt!
Eat as they are straight from the fridge/freezer, or crumble to make a yummilicious topping for yoghurt (or ice-cream if you’re feeling indulgent!)
These little lollipops are easy to make for a healthier treat – ideal for children, adults – everyone! (except with allergies to nuts or anything listed above)