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Chocolate Coated Old Fashion “Black Licorice” Sucker Pops (raw, vegan, gluten-free)

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As you scroll through to the bottom of this recipe, the preparation list may look long and seem complicated.  It really isn’t.  Let me speak in third person just for a sec, “Amie Sue don’t do complicated!”  lol  I just made clear step by step instructions and shared some tips.  So, please don’t be intimidated.  :)

After making these, I decided to dip them in chocolate, this is purely optional.  If you choose to, you could dip half of it, all of it, or even put the chocolate in between the layers.  There are so many ways that you could dress them up or not!  I for one enjoy the unadulterated flavor of black licorice.  :)  I have run this wonderful “candy” past several black licorice lovers and they gave approving moans and groans.  To me, when a treat leaves a person speechless, I know it is a winner.

My dad and mom were shocked to find out that the licorice flavoring ingredient used was fennel!  Fresh or dried, fennel is very good for you.  Fennel seeds are a rich source of dietary fiber.  Much of this roughage is metabolically inert insoluble fiber, which helps increase bulk of food by absorbing water throughout the digestive system and easing constipation.  In addition, dietary fibers bind to bile salts (produced from cholesterol in the liver) and decrease its re-absorption in colon, thus helping lower serum LDL cholesterol levels and  eliminate stomach-ache and stimulate digestion.

I hope you enjoy this recipe.  Please let me know if you try it.  Blessings…

Ingredients: yields 19 suckers

Sucker Ingredients:

  • 3 cups Medjool dates, pitted
  • 1/4 cup water
  • 2 Tbsp ground fennel seeds

Decorating with Chocolate Ingredients:


  1. Have two dehydrator trays ready, fitted with the teflex sheet.  Set aside.
  2. Remove the pits from the dates as you put them in the measuring cup.
    • Be sure to inspect each date as you tear it in half to remove the pit.  Mold and insect eggs can infect dried dates.  I don’t mean to gross you out,  you just need to be made aware of this.
  3. Place the dates in the food processor fitted with the “S” blade.  Add the water and ground fennel.  Process until the dates turn into a creamy paste.  This will take some patience and you will need to stop the machine every once in a while to scrape the sides down.
  4. Once the paste is formed, using a rubber spatula,  place the paste in a sturdy piping bag.
  5. Tips:  Use a cloth or silicone piping bag for this recipe.  You will be using a good amount of hand pressure to squeeze it out and you don’t want a plastic bag to pop on you.  I used Fat Daddios Piping Bag and Tips.  When piping, this is a good time to call in your strong partner.  Good hand strength is needed.  Hold the piping bag tip about 1/4″ above the teflex sheet and slowly guide the lines of date paste down the sheet.  Don’t hold it to high or you will create a squiggly line.  Keep a constant pressure on the piping bag as you squeeze out the paste.  This will ensure an even thickness of the line.  After each completed line of date paste, stop and re-twist the piping bag, working all paste towards the tip.  This will eliminate air bubbles in the bag and give you a solid grip.
  6. Place the tray in the dehydrater and dry at 145 degrees for 1 hour, then reduce to 115 degrees for 8 hours (+/-).  Check in on them periodically, you should be able to roll them back forth without sticking to the teflex or your fingers.
    • At this stage, start to make the wheels, rock the rope back and forth to make sure that it isn’t stuck to the teflex sheet.
    • Tuck the tip of the rope inwardly towards itself.
    • Gently roll them into a tight coil while they remain flat on the teflex until you reach the end.
    • Place on the mesh sheet to continue the drying process.  If the ropes keep sticking to the reflex or your fingers, they need to continue drying a bit longer.  But be careful that they don’t get to dry to where they keep breaking apart as you try to roll them.
  7. Continue drying for 6-8 hours or until they no longer have any stickiness to them.
  8. To make the sucker pops sandwich place a popsicle stick in between two wheels.  I dipped my finger in water and brushed the inner layers of the wheels, this helped them to stick together.
  9. Dip all or 1/2 of the pop into chocolate.  I took 3 oz Dixie cups and made a little slit in the bottom of it to use it as a stand for the pop while the chocolate was drying.  See photos below.
  10. Store in an airtight container, single layered with wax paper in between layers or place in small gift bags.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

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6 thoughts on “Chocolate Coated Old Fashion “Black Licorice” Sucker Pops (raw, vegan, gluten-free)

  1. Tracy says:

    Amie Sue – I miss u!!! Would you send me 10 and I will happily pay whatever the asking price is? I have many a fan on this side of the pass… And I know they taste as good as they sound!

    • amie-sue says:

      Hello sweet Tracy… I miss you too! Let me see how many I have left. I sent a bunch off for my mom and dad. Did you get settled into a new place yet. Email me your current address. Love and hugs! amie sue

  2. Gabrielle says:

    You are so right about that dry date inspection. Once
    I cut into a dry date and a puff of black mold came out
    of it! Almost like a “Genie in a bottle” freaked me out!

    Never thought that was possible but I saw it happen.

    These look yummy Amie Sue thanks for sharing your
    treats with us. :)

    • amie-sue says:

      Ahh the black smoke breathing date! mahaha Yep, I have ran into a few of those myself. Makes you think twice about blindly popping them into your mouth. Good to hear from you Gabrielle! I hope all is going well. hugs, amie sue

  3. Amy says:

    Hi Amie!

    I’ve been following you and passing your site on to many others. Really enjoying your creativity and elegant display of food.

    Two questions: when you call for lecithin, do you mean powdered or liquid? I’m going to do your frosting and also your raspberry lemon cake for thanksgiving and I am uncertain which lecithin to buy? Both?

    Also, any chance you would be interested in teaching some workshops in Utah next year as part of a workshop series? Love to discuss the possibilities.

    Amy (the other)

    • amie-sue says:

      Hello Amy,

      You can use either. I first started out using lecithin granules which I would grind to a powder. But then I had to watch my consumption of soy products so I switched to sunflower liquid lecithin. They can be used interchangeably and in the same quantity.

      Utah? Well goodness, I don’t think I have ever been to Utah… I need a road trip! :) I would to talk further with you regarding this. Please email me at amiesue@nouveauraw.com. Life is FULL of possibilities.

      Have a great evening!

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