When I was a kid I bloody loved coco pops. Of course, I was oblivious to their ridiculously high sugar content, I just loved how they turned the milk chocolatey (I have always been a sucker for anything chocolate). Also, is it just me or did you get bizarrely excited by the prospect of getting a free plastic spoon/toy/popsicle stick in the bottom of the cereal box?
Last week I was scrolling my Instagram feed when, to my joy, I came across ‘healthy coco pops’. Immediately, I knew I had to make them for breakfast, I had to have that chocolatey goodness back in my life because, whilst I love smoothies, it’s nice to have a change.
“I’d rather have a bowl of these coco pops”🎵
These coco pop dupes are:
- Deliciously chocolatey
- High in iron, magnesium, healthy fats and protein
- Made from 100% wholefoods
- Easy to make
- Vegan, dairy free, gluten free, refined sugar free
Shout out to Lindsey from ‘The Toasted Pine Nut’ who greatly inspired this recipe.
For the coco pops
¼ cup nut milk (I used almond)
1 flax egg (1 tbsp water 1-2 tbsp water)
¼ cup sweetener (syrup or honey work best)
¼ cup nut butter (I used almond)
1 tsp vanilla
2 cups almond/buckwheat/coconut flour (I used a mix)
¼ cup cacao powder
Pinch Himalayan pink salt
For the chocolate milk
¾ cup nut milk
1 scoop vanilla/chocolate vegan protein powder (optional)
1 tbsp cacao powder
Generous drizzle sweetener
1 tsp maca powder
- Preheat the oven to 180 ֯C (350 F)
- Whisk all the wet coco pops ingredients in a bowl.
- Add the dry coco pops ingredients and mix.
- Roll the mixture into little balls, about the size of large marbles.
- Bake for 10 minutes, then shake them and bake for another 5 -10 minutes.
- Whilst the coco pops are doing their thang in the oven…Blend the chocolate milk ingredients either in a blender, with a hand blender or give it a vigorous whisk.
- Once baked, allow the coco pops to cool.
- Transfer them to a bowl and pour over the milk.
Love you all a chocoLOT x