Here’s a clever recipe from young nutritionist and cookbook author, Hallie Klecker, for Mini Cocoa Cheesecake Pops. Hallie writes about wheat-free health and cooking at her blog, Daily Bites. Hallie has been wheat- and gluten-free since her teenage years, when she experienced a health turnaround with relief from chronic abdominal pains and unexplained weight loss misdiagnosed as anorexia. She now devotes her day to developing new recipes consistent with this nutritional concept.
Hallie’s new cookbook is The Pure Kitchen: Clear the clutter from your cooking with 100 gluten-free, dairy-free recipes.
Mini Cocoa Cheesecake Pops
¾ cup blanched slivered almonds
¼ cup unsweetened cocoa powder
2 tablespoons coconut flour
1 teaspoon ground cinnamon
¼ teaspoon sea salt
¼ cup plus 2 tablespoons canned pumpkin puree
20-30 drops liquid stevia or to taste
Chopped pecans, for rolling
12 lollipop sticks
In a food processor fitted with the steel blade, grind the almonds, cocoa powder, coconut flour, cinnamon, and salt until fine, about 1 minute. Add the pumpkin and pulse to combine. Add the stevia and process until the mixture forms a dough.
Roll the dough into small balls (1 – 1 ½ inches in diameter). Roll each ball in chopped pecans, pressing them in gently to adhere. Insert a lollipop stick into each ball.
Serve right away, or store the pops in an airtight container in the refrigerator until ready to enjoy.