| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 45 pops |
Ingredients
- 2/3 cup butter, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- Crushed cereal, sprinkles and chopped peanuts, for garnish (see Cook’s Note)
Instructions
- With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop.
- Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes.
Nutrition Facts
| Serving Size | 1 of 45 servings |
| Calories | 96 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 8 mg |
| Sodium | 30 mg |
Reviews
You can also put your almond flour in the cuisinart and grind it even finer so it’s not so gritty.
These rolled into balls okay, but slid down or fell off the sticks within 5-10 minutes so had to be pulled from our tailgate spread. Cannot recommend.
I’m allergic to almonds, can I use coconut flour?
My 8-year old was able to follow the recipe and make these himself. The kids are addicted to them (and mom and dad kept sneaking them, too!) We did not use the sticks or roll in decorations…just kept them in the freezer and ate the dough balls.
I followed the recipe exactly and dough was very wet. Even after double the time time in the refrigerator it was going to be hard to make balls. I ended up adding some all-purpose flour to try and stiffen it up. Also, the almond flour is a bit gritty so that changed the texture quite a bit. Next time I will try unbleached white flour for a more smooth texture.