These Strawberry-Walnut Lollipops showcase fresh California strawberries filled with a delicious chocolatey center that’s based on a blend of California walnuts, cocoa, dates, vanilla, and a pinch of orange zest. And then, of course, it’s all enjoyed on lollipop sticks.
2/3 cup California walnut halves and pieces
3 oz pitted dried dates (about 10-12 dates)
2 Tbsp unsweetened cocoa powder
1/2 tsp grated orange or mandarin orange zest
1/4 tsp pure vanilla extract
1/8 tsp sea salt
1/2 tsp unsweetened green tea or water, or as needed (optional)
16 extra-large California strawberries
Materials: 16 (4-inch) lollipop sticks
Heat a medium skillet over medium-high heat. Add the walnuts and toast while stirring occasionally until desired brownness, about 2 1/2 minutes.
Add the walnuts, dates, cocoa powder, orange zest, vanilla, and salt to a food processor. Cover and puree on high speed until mixture has a thick, dough-like texture when pressed with the back of a spatula, at least 3 minutes, adding the drizzling of tea or water, if needed.
Remove the leaves (hull) the strawberries. Core (scoop out) the center white part of each strawberry using a paring knife and/or small melon baller or 1/4 teaspoon measuring spoon.
With your fingers, press or roll the strawberry-walnut filling into 16 pear-shaped balls, about 1 fully-rounded measuring teaspoon each. Press one ball into (and just outside of) each strawberry crevasse/opening. (Note: It’ll be pear-shaped). Insert each stuffed strawberry onto a lollipop stick.
Keep chilled in the refrigerator until ready to serve. Store for up to 4 days.
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