Raw Ginger Brownie Pops

Ginger has been finding its way into everything I eat lately.  Juices, salads, cakes, chocolates...you name it.  I love the firey bite that it gives things, and I must be craving the warmth.  Last week I decided that I needed to make raw brownies.  I think it had something to do with me smelling something chocolaty baking at work, because they were on my mind and there was no escaping it.
I thought about just making some traditional raw ones, but that is just not how I roll, so I made something a little more fun.  Raw ginger brownie pops.  You know, like cake pops, but these contained fudgy brownies!  Everyone knows that things eaten on sticks are more fun, and although they take a little longer than traditional brownies to make, it is so worth it. For these, I made my classic raw brownie base, but with the addition of a little bit of beet to make them more fudgy, and plenty of ginger for a kick.
When it finally came to the enjoying part, I felt like a kid as I bit into one.  I was greeted with decadent smooth chocolate, a kick of ginger, and the most perfect fudgy chewy brownie center.  These would be wonderful to serve at a party, and they are less messy than traditional brownies, so no plates needed!

Raw Ginger Brownie Pops
Makes about 20

3/4 cup soft medjool dates, pitted (if not soft, soak them for 30 minutes in filtered water and drain well)
2 cups finely shredded dried coconut
1/2 cup raw sprouted oat flour or sprouted buckwheat flour
1/2 cup ground flax seed
1/2 cup raw cacao powder
1/2 tsp sea salt
1 inch chunk raw ginger
2 Tbsp raw beet, chopped
1 tsp pure vanilla extract

3/4 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar, or maple syrup
a pinch sea salt

White chocolate:
2 Tbsp raw coconut butter, warmed to liquid
1 tsp raw coconut nectar, or maple syrup
1/4 tsp dried ginger
filtered water as needed

For the brownie, combine the dates, coconut, flour, flaxseed, and cacao powder in the food processor and process until well blended and the consistency of flour.  Add the sea salt, ginger, beet, and vanilla and process until smooth and starting to hold together when squeezed (if it doesn't add a little more agave nectar).  Roll into balls about 1 1/2 inches round. Stick a popsicle stick into each one and freeze for 30 minutes.
Remove the brownies from the freezer, set the chocolate bowl next to them.  If you have a piece of foam, or a cooling rack with small holes (set over a bowl), set that next to it (so you can stick the sticks into it to allow for cleaner looking pops when they cool, but if you do not have these, you can set them on foil, one side will just not look as pretty).  Dip each brownie into the chocolate, allowing the excess to all drain off, then stick them into the Styrofoam to set or the cooling rack or foil.  Once the brownies have all been dipped, place them in the freezer to harden (just about 3-5 minutes). Whisk together the white chocolate ingredients except water, then add the water by the tsp, just until it is smooth, and the consistency of glaze (but not too runny, and if it gets too runny, just add a little more coconut butter).  Drizzle the glaze over the pops, then place back into the freezer for a few minutes to set. Enjoy!  Extras can be stored in the fridge.

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