Strawberry Walnut Lollipops


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.

Total Time
29 Mins
Serving Size

Total Time

Prep Time
25 Mins
Cook Time
4 Mins
Total Time
29 Mins


Total Fat
14 g
Saturated Fat
0.5 g
Polyunsaturated Fat
3.4 g
Monounsaturated Fat
0.7 g
0 mg
35 mg
14 g
Dietary Fiber
3 g
Total Sugars
10 g
Added Sugars
0 g
2 g
Vitamin D
0 mcg
23 mg
1 mg
204 mg


  • 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


  1. Heat a medium skillet over medium-high heat. Add the walnuts and toast while stirring occasionally until desired brownness, about 2 1/2 minutes.

  2. 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.

  3. 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.

  4. 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.

  5. Keep chilled in the refrigerator until ready to serve. Store for up to 4 days.