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    Home | Recipes | All Desserts

    Chocolate Covered "Peanut" Butter Pops

    By Adriana Harlan | 14 Comments | Published: Aug 2, 2013 · Modified: Dec 17, 2020

    Recipe Reviews
    5 from 2 reviews

    These delicious chocolate pops taste just like peanut butter cups but they're peanut free! Easy to make, they're grain free and gluten free.

    wooden cutting board with several chocolate covered peanut butter pops with jar of chocolate chips in background

    Ok, lets start off by saying that these Chocolate Covered 'Peanut' Butter Pops contain NO peanuts. These are made with sunflower seed butter instead of peanut butter, and as many of you know sunflower seed butter tastes very similar to peanut butter.

    They are easy to make and a fun treat to have around when kids want a little sweet snack. Although the sunflower seed mixture is not very sweet, it becomes just sweet enough when dipped in chocolate. I used a brand of chocolate chips called Enjoy Life Chocolate Chip and these contain no dairy, soy, nuts or gluten.

    These Chocolate Covered "Peanut" Butter Pops are grain free, gluten free and peanut free. If you want to make them dairy free as well, simply substitute the butter for coconut oil.

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    Chocolate Covered "Peanut" Butter Pops

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    5 from 2 reviews
    Recipe by Adriana Harlan
    Servings :6
    Prep :20 minutes mins
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    Ingredients

    • 6 tablespoons blanched almond flour
    • 1 tablespoon flaxseed meal
    • pinch fine himalayan salt
    • 1 ¼ tablespoons butter, softened
    • ½ tablespoon full fat coconut milk
    • 1 teaspoon vanilla extract
    • 3 tablespoons sunflower seed butter
    • ⅓ cup semisweet mini chocolate chips
    • 2 teaspoons coconut oil, melted
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • In a large bowl, mix the almond flour, flaxseed meal, salt, butter, coconut milk, vanilla and sunflower seed butter until ingredients are combined. Do not over mix.
    • Line an 8½” x 4½” medium loaf pan with parchment paper and pack the mixture across one edge of the pan to about 1.5-inches deep and 3.5-inches long. To fill the pan, triple the recipe.
    • Place pan in the freezer until mixture is set, then cut into squares of about 1.5-inches and insert a stick halfway into each square. Keep pops frozen until ready to dip in chocolate.
    • Melt the chocolate chips and coconut oil in a bowl over simmering water (double boiler) and dip each 'peanut' butter pop in the melted chocolate, one at the time.

    Notes

    Recipe makes 6 pops. Store in an airtight container in the fridge.

    Nutrition per serving

    Calories: 205kcalProtein: 4.1gFat: 16.8gSaturated Fat: 6.5gSugar: 5.2gFiber: 2.1gCarbohydrates: 11gNet Carbs: 8.9g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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