Cashew Butter Cheesecake Pops (No-Bake)

Yield: 24 pops

Ingredients

• 1 cup (232g) Big Spoon Roasters Cashew Butter
• 16 ounces (454g) full fat cream cheese, cold-ish
• 12 ounces (340g) semi-sweet chocolate chips
• 2 Tbsp (28g) coconut oil
• 1 cup (113g) roasted or toasted cashews, chopped small

Directions

1. Line baking sheet with parchment paper; set aside.
2. Stir cashew butter really well. In the bowl of stand mixer fitted with paddle attachment, beat cashew butter and cream cheese until thoroughly combined and smooth.
3. At this point, if mixture is too soft to form into balls, refrigerate for at least 30 minutes to firm up the mixture.
4. Once mixture is chilled and firm enough, form into balls that are roughly 1 ½ tablespoons each. (A cookie scoop is super helpful here.) Place on prepared baking sheet, then press a 6-inch lollipop stick into the centre of each ball.
5. Place pops in freezer until frozen solid, 1 to 2 hours.
6. Time to dip! In a heatproof bowl, melt chocolate chips and coconut oil in microwave in 20-second increments, stirring after each zap. Microwave until mixture is mostly melted. Remove bowl from microwave and continue mixing to combine and melt the rest of the chocolate.
7. Line another baking sheet with parchment paper. Scatter chopped cashews on a plate.
8. Retrieve 4 pops from freezer. Dip into melted chocolate, allowing excess chocolate to drizzle off. Roll sides of pop in chopped cashews, then place on prepared baking sheet. Repeat with other 3 pops, then transfer baking sheet to fridge.
9. Continue working in batches of 4 until all pops are finished and chilling in the fridge. Keep refrigerated until you’re ready to serve.

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Adapted from: Damaris Phillips (for Food Network)