Ingredients
Directions
Gently press the treat sticks (or celery sticks) into the center of the orange (if the stick pokes straight through the center press the sticks in at an angle to ensure it remains intact for dipping) and place the oranges on a parchment-lined baking sheet, bottom side down. Freeze for one hour or overnight.
Once the oranges have set, in a medium-sized bowl add yogurt, maple syrup, if using, tahini, and vanilla, and mix together. Set aside
Add the sesame seeds to a small bowl.
Gently lift the one pop off the parchment paper and dip it into the yogurt mixture. It’s best to dip them by gently turning the stick clockwise to coat the orange with the yogurt, leaving about 1-inch of the top exposed. Shake off the excess yogurt coating.
Then dip the bottom half of the pop into the sesame seeds, and coat about half of the pop.
Freeze for another 30 minutes to allow the yogurt to solidify,
Remove pumpkin pops from the freezer and let soften for about 5 minutes before serving.
Chef's Notes
Substitutions
Substitute tahini with almond butter, peanut butter, or your favorite nut butter of choice. Note that using brown nut butter will create tan pumpkins instead of white pumpkins but will be just as delicious!
Prep Ahead
Freeze the oranges ahead of time.
Additional Notes
For best results select a plant-based yogurt that is thicker in texture. I have found that coconut yogurt, cashew yogurt, or a Greek-style almond-based yogurt works best. If you opt to use coconut yogurt check the ingredient list to see if the product contains whole coconut, not just coconut cream.
Keep the stick on and enjoy like a cake pop or remove the sick and enjoy with a spoon. It is even more delicious once the orange and yogurt begin to soften.
Where to Find Treat Sticks
Treat sticks can often be found at craft stores or in the baking section of various department stores. You can also find them online.
Storage
Store pumpkin pops in the freezer in an airtight container for up to 30 days
Ingredients
Directions
Gently press the treat sticks (or celery sticks) into the center of the orange (if the stick pokes straight through the center press the sticks in at an angle to ensure it remains intact for dipping) and place the oranges on a parchment-lined baking sheet, bottom side down. Freeze for one hour or overnight.
Once the oranges have set, in a medium-sized bowl add yogurt, maple syrup, if using, tahini, and vanilla, and mix together. Set aside
Add the sesame seeds to a small bowl.
Gently lift the one pop off the parchment paper and dip it into the yogurt mixture. It’s best to dip them by gently turning the stick clockwise to coat the orange with the yogurt, leaving about 1-inch of the top exposed. Shake off the excess yogurt coating.
Then dip the bottom half of the pop into the sesame seeds, and coat about half of the pop.
Freeze for another 30 minutes to allow the yogurt to solidify,
Remove pumpkin pops from the freezer and let soften for about 5 minutes before serving.
