Ingredients:

  • 14.3 oz standard Oreo cookies
  • 4 oz low-fat cream cheese, softened
  • 0.5 tsp pure vanilla bean paste
  • 0.125 tsp fine sea salt
  • 10 oz high-quality dark chocolate chips (60% cacao)
  • 1 tbsp refined coconut oil
  • 2 tbsp freeze-dried strawberry powder

Instructions:

  1. Place the 14.3 oz (405g) Oreos in a food processor. Pulse until they reach a fine, sandy crumbs texture. Note: Large chunks will make your pops fall off the sticks later.
  2. In a large bowl, beat the 4 oz (113g) softened cream cheese, vanilla bean paste, and sea salt until smooth.
  3. Fold the cookie crumbs into the cream cheese mixture. Use a sturdy spatula to press the crumbs into the cheese until no white streaks remain.
  4. Scoop 18g portions (about 1 tablespoon) and roll into smooth spheres. Place them on a parchment lined tray.
  5. Refrigerate the balls for at least 30 minutes. They must feel firm to the touch before proceeding.
  6. Melt 1 oz (28g) of the dark chocolate. Dip the tip of each cake pop stick into the chocolate, then insert it halfway into a chilled cookie ball.
  7. Place the anchored pops in the freezer for 15 minutes. This locks the stick in place like concrete.
  8. Melt the remaining 9 oz (255g) dark chocolate chips with 1 tbsp (15ml) coconut oil in 30 second intervals. Stir until velvety and completely liquid.
  9. Submerge a chilled pop into the chocolate, lift straight up, and gently tap your wrist to remove excess. The coating should look smooth and thin.
  10. While the chocolate is still wet, dust with the freeze dried strawberry powder. The powder will adhere as the chocolate sets.