Chocolate "Power" Breakfast Pops Recipe

The chocolate is really only a diversion — the inside is where the power resides. Raisins, hempseeds, nuts, and whole grains provide a rich combination of fiber, healthy oils, and protein with a great blend of flavors.

Makes 48 pops

You Will Need
1 cup raisins (or dried apricots, dates, or figs)
1/2 cup raw shelled hempseeds (available at health food and specialty stores)
1 1/2 cups low-fat nutty granola (no added oils)
3 cups crispy organic brown rice cereal
1/3 cup honey
1/3 cup natural peanut butter
2 ounces bittersweet chocolate
3 tablespoons skim milk
3/4 cup rolled oats
1/3 cup chopped almonds

What to Do
1. Place dried fruit, hempseeds, granola, and 2 cups of the rice cereal in a food processor.

Grind until all is broken down into tiny pieces.

2. Place honey and peanut butter in a small pan and heat for 3-5 minutes. Take off the stove and

stir until smooth. Add honey/peanut butter to the raisin-cereal mixture and grind again until a

sticky dough forms.

3. Transfer the “dough” into a larger bowl and stir in the remaining cup of crispy brown rice

cereal, digging in with your (clean!) hands, until well mixed. Scoop out small amounts (about 1

tablespoon) of the paste with a melon ball scooper or just with your fingers, roll it in the palm

of your hand into little balls, and place on a baking sheet or large platter.

4. Meanwhile, heat milk in a pan until it boils. Take off flame. Break up bittersweet chocolate

into pieces and stir into hot milk until smooth. Let cool for a few minutes.

5. Mix oats and chopped almonds in a bowl and sprinkle over an 8 x 12-inch pan lined with wax

paper. Dip and roll each ball in the melted chocolate so it is evenly coated and place on top of

the oats/almond mixture. Repeat until all the balls are done.

6. Stick a wood craft stick in each ball and place the pan in the freezer for at least 15 minutes

so the chocolate can harden. Wrap the pops individually in cellophane, or store together in a

large plastic bag and freeze.

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