Chocolate Dipped Oatcake Pops
- 4 Effie's Oatcakes or Cocoacakes
- 1 pt. Ice cream
- 4 oz. bittersweet chocolate
- 1 T. coconut or canola oil
- Popsicle sticks
- Dixie cups or other pliable, cup-like forms
Break the Oatcakes into the bowl of a food processor and process until you have a fine crumb. Transfer to a bowl and set aside.
Using Dixie cups or some other pliable cup-like form spoon in the ice cream to fill 2/3's up and press to make an even layer. Sprinkle the crumbs over the top to fill the cups and press to make firm. Repeat with the remaining ingredients and have fun changing out the ice cream flavors and biscuit layers. Insert your popsicle stick and let the pops freeze for at least 2 hours.
Before removing the pops from the freezer place the chocolate and oil in a small bowl. Mlet in your microwave until smooth and glossy.
Simply peel off the paper cups to unmold the pops. Dip the pops in the chocolate and return to the freezer. (See note about helpful hints for holding the popsicles right side up in your freezer)
*Recipe note: We use cardboard egg cartons or shoe boxes to hold the pops upright. Just make a small cut in the cardboard and insert the popsicle stick. You can also use Oasis (floral foam) to hold the pops while the chocolate is hardening.