I Can You Can Vegan

1 In a large mixing bowl, beat the softened vegan butter and brown sugar on a high speed until it appears whipped (about 1½ minutes). I used a standing mixer, but you can also use a hand mixer as well.
2 Add in the unsweetened applesauce, pinch of sea salt, vanilla extract and flour. Mix to combine. 
3 Batter will be crumbly. To form dough, add in unsweetened almond milk and continue to mix. 
4 Melt the chocolate using the double boiler method or in the microwave (details described above in blog post).
5 Using a 1½ tbsp cookie scoop, scoop out even portions of the dough and roll into a ball. Transfer each of them to an appropriately sized dish for the fridge lined with parchment paper. 
6 If using candy sticks, dip each of them ½ inch down into the melted chocolate, then insert the sticks into each of the cookie dough balls. Transfer to the fridge for 30 minutes to allow them to harden.
7 While the dough is chilling, place your sprinkles in a small dipping bowl (amount will depend on the coverage you want your pops to have).
8 Once the dough is finished chilling, remove them from the fridge. Dip each pop in the melted chocolate (use a spoon to assist if desired), then into the bowl with sprinkles. Rotate the pop to get the desired amount of coverage. 
9 Transfer each of the covered pops back to the dish lined with parchment paper and repeat process until all of them have been covered.
10 Place the dish with the covered pops back in the fridge to chill for 1 hour or until the chocolate has hardened. 
11 Enjoy!