Here are some photos from my walk today. This was the first picture I snapped.
Pink and green.
Pink and green reflection.
I'm not sure what these are, they were growing in clumps on a tree.
Can you tell it was hot?
We went back to the car and had lots of water! And took one last picture of this cute little guy.
Then we came home and made these!
I have at least 6 recipes for raw cookie dough balls. I couldn't decide which one to make, so I read the recipes, got the general idea, and came up with my own concoction. Then I dipped them in chocolate and sprinkled red, white and blue nonpareils on them. Then froze them, and drooled as I took these pictures.
I started out by dipping the entire cookie dough ball in chocolate but then decided I liked the idea of only dipping half of it. When you make these choose whichever way suits your taste!
Firecracker Cookie Dough Pops
2/3 cup cashews
1/2 cup oats
2 tablespoons shredded coconut
1/4 teaspoon salt
5 pitted medjool dates, chopped
1 tsp vanilla extract
1 tablespoon plus 2 teaspoons maple syrup
2 tbsp dark chocolate, chopped
1/2 cup dark chocolate, melted, for dipping
1 tablespoon coconut oil
Line a baking sheet with parchment paper. In a food processor, process the cashews and oats until a fine crumble. Then add the coconut, salt, and roughly chopped pitted medjool dates. Process until fine.
Add in the vanilla and maple syrup and process until the mixture comes together in a ball.
Transfer to a large bowl and stir in the 2 tablespoons of chopped dark chocolate. Roll into balls and stick with toothpicks.
In a double boiler or in the microwave, melt 1/2 cup of dark chocolate with the coconut oil in a small bowl. Be careful not to burn. Then roll each ball into the chocolate and place on parchment paper lined baking sheet. Sprinkle with nonpareils. Replace toothpicks with lollypop sticks, if desired. Freeze until chocolate has set, then transfer to refrigerator until ready to serve.
They are delicious without dipping them in chocolate too!