Halloween healthy treats: Mummy pops, spider cookies
These mummy pops are so easy to make and taste great too – you’ll be wrapped with the result.
3/4 cup Mayver’s Super Original Spread
1 cup medjool dates, pitted
2 cups roasted unsalted nuts (use any nuts of your choice)
1/2 cup cocoa powder
1 teaspoon vanilla extract
200g white chocolate melts
32 mini candy eyes
Place the Super Original Spread, medjool dates, nuts, cocoa powder, vanilla and a pinch of salt in the base of a food processor. Process well on high, ensuring all ingredients are well combined.
Roll the mixture out to form a thick log, roughly 5cm in diameter and 15cm long. Place the log in the freezer for 30 minutes to set.
Remove the log from the freezer and thinly slice to form 16 small discs. Insert a small skewer or straw into the base of each disc, to resemble a ‘popsicle’.
Place the white chocolate melts in a shallow microwave-safe dish and heat in 30 second intervals on medium until melted.
Then, working one at a time, dip each ‘popsicle’ into the melted white chocolate to cover. Press two mini candy eyes into each pop and then drizzle over a little remaining chocolate to form the ‘bandage’-style effect across their faces. Repeat for each mummy pop.
Makes 16 pops.
Recipe by Susie Burrell.