Vegan Cookie Dough Pops

• 3/4 cup certified gluten-free oats
• 1/2 cup almonds
• 4 large medjool dates, pitted and chopped
• 1 14-ounce can coconut milk
• 1 teaspoon vanilla extract
• 1 tablespoon agave syrup
• 1/4 teaspoon salt
• 2 1/2 ounces dark chocolate, shaved into curls with a vegetable peeler (check the label for dairy)

1. Get your popsicle mold ready and set aside.
2. Pour oats into a bowl and cover with water. Do the same with the almonds. Refrigerate both bowls at least 4 hours or overnight to allow oats and nuts to soften. When you're ready to blend, drain oats in a sieve and pour into your blender. (They'll be quite mushy.)
3. Drain almonds. (Skip this next step if using blanched almonds.) Set a kettle on to boil and put almonds back in their bowl. When water is boiling, pour over almonds and allow to stand 5 minutes until just warm. Skin almonds by breaking skin gently with your fingernail and squeezing out the nut.
4. Add almonds, dates, coconut milk, vanilla, stevia, and salt to blender. Blend ingredients for 2 minutes until creamy, scraping down sides occasionally with a spatula. Pour in chocolate shavings and mix with a spatula to distribute evenly.
5. Pour mixture into prepared molds. Push in sticks and freeze according to manufacturer's directions. Invert mold and run under or dip in warm water to loosen popsicles. Store in freezer for up to a week.

oats, almonds, medjool dates, coconut milk, vanilla, syrup, salt, chocolate

Taken from food52.com/recipes/36914-vegan-cookie-dough-pops (may not work)