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Mickey Mouse Energy Pops

Though they look like cake pops, these Mickey-eared goodies are actually made up of simple ingredients on the inside — an energy ball consisting of gluten free oats, coconut flakes, peanut butter, vanilla and honey!
Prep Time40 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Author: The Kitchen Prep

Ingredients

  • ½ cup gluten free oats
  • 1 tablespoon honey
  • ¼ cup peanut butter {I used Justin's Honey Peanut Butter Blend}
  • ¼ cup unsweetened coconut flakes
  • ¼ teaspoon vanilla extract

For decoration:

  • 10 lollipop sticks {found at the craft store or baking aisle}
  • ½ cup semi-sweet chocolate chips melted
  • ½ to ¾ teaspoon coconut oil
  • 20 mini marshmallows
  • Red sparkling sugar
  • 20 white sprinkles for "buttons"

Instructions

  • Line a baking pan with parchment paper. Set aside.
  • Place oats, honey, peanut butter, coconut flakes and vanilla extract in the bowl of a food processor. Pulse until combined into a uniform mixture.
  • Scoop about a tablespoon of the mixture out and roll into a ball, using a pressing motion to pack the mixture into a round shape. Repeat until you've used up all of the mixture.
  • Dip the end of a lollipop stick into the melted chocolate and insert carefully into the center of each ball. {You may need to squeeze it back around the stick if it cracks.} Place on prepared baking pan.
  • Place pops in freezer for about 30 minutes.
  • Remove from freezer and adhere two mini marshmallows to each energy pop by dipping each marshmallow into the melted chocolate and then pressing it onto the ball in place. {You might need to hold it there for a moment until the chocolate hardens a bit.} Repeat with all marshmallows until each pop has 2 "ears."
  • Return pops to freezer. Meanwhile, mix about ½ teaspoon of coconut oil into the remaining melted chocolate. This will help to thin it out and make it more "dipable." If needed, rewarm the chocolate in the microwave for 30 seconds to help loosen. Put sparkling sugar in a small bowl and set aside.
  • Remove pops from freezer once the marshmallows are set and carefully dip into the melted chocolate to fully coat, tapping gently to let excess chocolate drip off.
  • Immediately dip into red sparkling sugar, rolling gently to coat from the middle to the bottom. Place on parchchment-lined sheet pan, and continue until all pops are finished.
  • Using a toothpick or the tines of a fork, place 2 small dots of chocolate where you want to place the "buttons", then carefully adhere white sprinkles. {You may need to put them in the freezer again to help harden if the chocolate is to "drippy" at any point in the decorating.}
  • Allow the chocolate to set completely before serving.