By Susie Burrell
Time: 1.25 hours | Makes 16 Mummy Pops
- ¾ cup Mayver’s Super Original Spread
- 1 cup medjool dates, pitted
- 2 cups roasted unsalted nuts (use any nuts of your choice)
- ½ cup cocoa powder
- 1 tsp 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.
Experiment in the kitchen by baking with healthier alternatives this spooky season.
Mayver’s ambassador and leading dietitian, Susie Burrell, says that while Halloween provides a great excuse to dress up and have a fun party, it’s also a holiday where children have increased access to sugary and salty treats.
“If you’re hosting a Halloween party for friends or family this year, I encourage people to get creative in the kitchen and think outside the box when it comes to creating the menu,” Susie says.
“My Mummy Pops are made using Mayver’s Original Superspread, medjool dates, unsalted nuts, cocoa powder and have a thin layer of while chocolate to create the ‘mummy look’ on the outside of the pop. They have a lot less sugar than regular cake pops and they look fantastic too!”