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Chocolate Peanut Butter Pops (raw, gluten-free)

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Chocolate Peanut Butter Pops… Reese’s Peanut Butter cups morphed into raw balls of delight! This is one of my mother’s favorite combination’s.

At the age of 14 I started working in a grocery store and at the end of each shift I would call my mom and ask if I could bring anything home for her.  She usually responded with, “Surprise me!”  So, one day I brought home a Reese’s Peanut Butter Cup and a Pepsi.  Not the healthiest choice but that was a loooong time ago.

Soon it became a tradition.  When I called mom to see if she needed anything she would reply, “Bring me a combo!”  Now, today, both my mother and I eat healthier foods.  I sort of miss those “combo days”  but now I can reignite that tradition with this recipe!  So this is for you mom. :)  If you are allergic to peanuts you could substitute them with another nut, it just might change the flavor a bit and they will still be amazing!

Today is Mother’s Day so in honor of my lovely mother, whom I love and adore… I made a special bouquet for her, made out of her favorite combo… I had no idea that this little creation was going to happen as I was dipping these peanut butter balls into the chocolate, it literally kept unfolding with each step of the way during kitchen play time.  See below!


Pop center:

  • 2 cups rolled gluten-free oats, soaked & dehydrated
  • 1 cup oat flour
  • 1 cup nature peanut butter
  • 1/2 cup raw agave nectar
  • 1/4 cup raw honey
  • 1/4 cup + 1 Tbsp raw cold pressed coconut oil, melted
  • 1 1/2  tsp vanilla extract
  • 1 tsp Himalayan pink salt

Hardening chocolate:

  • 1/2 cup raw cacao butter
  • 1/2 cup raw cacao powder
  • 2 Tbsp raw agave nectar (or you can use 1 Tbsp lucuma powder & 1 Tbsp agave)
  • 1/16 tsp Himalayan pink salt
  • splash of vanilla if desired (1 tsp)


Pop center:

  1. Oats are always best if soaked and then dehydrated before using in this recipe.  Read why (here).
  2. To make your oat flour,  place the raw oats in the food processor and process until it becomes a fine powder.
  3. Add in the remaining 2 cups of whole oats and the rest of the ingredients, except for the coconut oil and blend until well incorporated.
  4. As the food processor is running,  drizzle in the melted coconut oil.  You may need to stop a few times and scrap the sides and spread the dough around evenly.
  5. Form balls using a small ice cream scoop. Roll in the palms of your hands and place on a cookie sheet.
  6. Insert a skewer stick about 1/2 way into the ball and place them in the freezer when done while you prepare the chocolate.  You could also make the balls ahead of time and just keep them in the freezer until you are ready to use them.

Hardening Chocolate:

WARNING….Be prepared with all your tools prior to starting the chocolate.  I took my 9×9 Spring form and wedged in floral foam.  This came my holding station for the completed dipped balls so they could dry without laying them down or leaning on one another.

  1. You will want to create or use a double boiler for this.  Melt the cacao butter until it is in liquid form.  I got the water to a boil in the double boiler then turned the burner to the very lowest setting.  I then added the cacao butter and moved it around until it was completely liquid.
  2. After the cacao butter is melted add the cacao powder, whisk all the lumps away.
  3. Add in agave, vanilla (if desired) and then the salt.  Whisk together.
  4. From this point on,  I kept the burner on at the lower setting while I was dipping my peanut better balls in it.  DO NOT allow water drops to get into the pan, it can seize up the batter.  If that happens don’t throw it away, use it in another creation but you will need to start over for the dipping chocolate.
  5. Holding on to the skewer stick I dip the ball into the chocolate and gently tap the stick on the edge of the pan to get the excess chocolate off.  Be patient.
  6. Place the skewer stick into the “foam holder” and continue the process with the remaining balls.  Once done, place in fridge for 10 minutes. This will help to firm them up and create a cool surface for the second coating.  You can repeat this process as many times as you wish.  The more coatings, the thicker the chocolate will be on the ball.
  7. After the last dipping return to the fridge and allow them to set.  Serve when ready.





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3 thoughts on “Chocolate Peanut Butter Pops (raw, gluten-free)

  1. John Fisher says:

    Peanut Butter Buckeye Balls are one of my all time favorites. This looks like an interesting variation on that theme. I will definitely be giving this a try.

    • amie-sue says:

      I hope you do John. Quite delicious. If you happen to, I would love to hear how it goes. Have a wonderful evening, amie sue

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