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In a dry skillet, toast the oats over medium-high heat, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes.

Transfer the toasted oats to a blender or food processor. Add the raw cashews, pitted dates, and salt. Blend the mixture until it reaches a crumbly, coarse consistency.

Add the melted coconut oil to the blender or food processor. Blend again until the mixture forms a cohesive, dough-like consistency that sticks together when pressed.

Scoop portions of the mixture (about 1 1/2 tablespoons each) and roll them into smooth balls with your hands. Place the formed balls onto a baking sheet lined with parchment paper.

Carefully insert a lollipop stick into the center of each ball.

Place the baking sheet with the balls and sticks into the freezer for 30 minutes to firm up.

While the balls are freezing, melt the dark chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, or over a double boiler until smooth.

Once the balls are firm, dip each frozen ball into the melted dark chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off.

Place the chocolate-dipped balls back on the parchment-lined baking sheet. Set them in the fridge or freezer for 10 minutes until the chocolate is completely set.


In a dry skillet, toast the oats over medium-high heat, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes.

Transfer the toasted oats to a blender or food processor. Add the raw cashews, pitted dates, and salt. Blend the mixture until it reaches a crumbly, coarse consistency.

Add the melted coconut oil to the blender or food processor. Blend again until the mixture forms a cohesive, dough-like consistency that sticks together when pressed.

Scoop portions of the mixture (about 1 1/2 tablespoons each) and roll them into smooth balls with your hands. Place the formed balls onto a baking sheet lined with parchment paper.

Carefully insert a lollipop stick into the center of each ball.

Place the baking sheet with the balls and sticks into the freezer for 30 minutes to firm up.

While the balls are freezing, melt the dark chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, or over a double boiler until smooth.

Once the balls are firm, dip each frozen ball into the melted dark chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off.

Place the chocolate-dipped balls back on the parchment-lined baking sheet. Set them in the fridge or freezer for 10 minutes until the chocolate is completely set.
