Chocolate Chip Cookie Doughnut Cake Doughnut Pops

• FOR THE ASSEMBLY:
• 1 cup Finely Crumbled Chocolate Chip Whole Wheat Doughnuts (recipe Follows)
• 2 Tablespoons Chocolate Chip Cookie Dough Glaze (recipe Follows))
• 1/4 cups Chocolate Chips (I Used Grain-sweetened)
• 6 whole Popsicle Or Lollipop Sticks
• FOR THE DOUGHNUTS:
• 1/2 cups Non-dairy Milk
• 1/4 cups Earth Balance Butter Substitute, Melted
• 3 Tablespoons Applesauce
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Apple Cider Vinegar
• 1 cup Whole Wheat Pastry Flour
• 1/2 cups Cane Sugar
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 1/2 teaspoons Cinnamon
• 1/3 cups Chocolate Chips
• FOR THE GLAZE:
• 5 Tablespoons Non-dairy Milk
• 1/4 cups Cashew Butter
• 2 Tablespoons Earth Balance, Melted
• 1/4 cups Whole Wheat Pastry Flour
• 1/4 cups Cane Sugar
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Cinnamon
• 1 teaspoon Vanilla Extract

1. FOR THE ASSEMBLY:
2. In a small bowl, stir together the crumbled doughnuts and glaze. If the mixture is too dry, add a bit more glaze just until it comes together.
3. Using a mini ice cream scoop or small spoon, scoop out spoonfuls of the mixture and roll into 6 balls using your palms.
4. Place doughnut cake balls on a parchment-lined plate and chill in the fridge until firm, about 1 hour. Once they're firm, push a lollipop stick (or wooden skewer) into each doughnut cake ball.
5. Melt the chocolate chips one of two ways: place in a heat-proof bowl and microwave in 30 second increments, stirring in between each, until chocolate is fully melted; OR place in a heat-proof bowl set over a pot with 1 inch if simmering water and stir until melted.
6. Holding onto the sticks, dip each doughnut cake pop into the melted chocolate and either place stick-up on a piece of parchment paper or stick-down in a marble-filled glass. Chill until the chocolate is set, at least 30 minutes. You can also "paint" on the chocolate using a small spoon.
7. FOR THE DOUGHNUTS:
8. 1. Preheat oven to 350F and grease doughnut pans with Earth Balance. Set pans aside.
9. 2. In a large bowl, whisk together the wet ingredients (milk, Earth Balance, applesauce, vanilla, vinegar). Sift in the dry ingredients (everything else but the chocolate chips) and stir until just combined.
10. 3. Fold in chocolate chips.
11. 4. Bake for 12 minutes or until doughnuts gently spring back when touched.
12. 5. Meanwhile prepare the cookie dough glaze (below). Remove the doughnut pan from oven and cool in pan for 10 minutes. With a butter knife, carefully remove the doughnuts from the pan and place on cooling rack for another 10 minutes.
13. 6. You'll need 1 cup of crumbled doughnuts for the pops. Dip remaining doughnuts into the glaze and serve immediately. Doughnuts keep for 2-3 days. I suggest not putting the glaze on until just before serving.
14. Note: Doughnuts recipe from Oh She Glows.
15. FOR THE GLAZE:
16. 1. Add all of the glaze ingredients into a food processor and process until smooth. Makes 1 cup - but you'll only need 2 Tablespoons of it for the pops.

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Taken from tastykitchen.com/recipes/desserts/chocolate-chip-cookie-doughnut-cake-doughnut-pops/ (may not work)