Joanne Lee Molinaro’s Copycat (Vegan) Pocky Sticks

published Mar 4, 2022
Chocolate-Covered Shortbread Sticks (Pocky) Recipe

This homemade version of the classic store-bought treat is the perfect weekend baking project.

Serves6 to 8

Makes30 to 40 sticks

Prep2 hours

Cook30 minutes

Jump to Recipe
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pokey sticks on a plate
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: Randi Brookman Harris
Credit: Courtesy of Joanne Lee Molinaro

We are Big Snackers here at Kitchn. We love snacking, talking about snacking, and writing about snacking.

Of course, snacking looks different for everyone. So we asked four of our favorite food people to build their ultimate Kitchn Snack Capsule, featuring one recipe and some store-bought snacks. Up first: Joanne Lee Molinaro from The Korean Vegan.

A visit to a Korean grocery store isn’t complete without shrimp chips and Pocky sticks. I’m still working on a vegan recipe for the former, but here’s a fun recipe for the latter! You can coat the ends of the shortbread sticks with whatever you want, but here I went with the classic chocolate and a little sea salt.

Check out the rest of Joanne Lee Molinaro’s Snack Capsule:

Chocolate-Covered Shortbread Sticks (Pocky) Recipe

This homemade version of the classic store-bought treat is the perfect weekend baking project.

Prep time 2 hours

Cook time 30 minutes

Makes 30 to 40 sticks

Serves 6 to 8

Nutritional Info

Ingredients

For the shortbread sticks:

  • 4 tablespoons

    vegan butter

  • 2 tablespoons

    powdered sugar

  • 2 tablespoons

    canned full-fat coconut milk

  • 1 teaspoon

    vanilla extract

  • 1 cup

    self-rising flour, plus more for rolling

  • 1/2 teaspoon

    baking powder

  • Pinch of salt

For the chocolate:

  • 8 ounces

    dark chocolate

  • 1 teaspoon

    refined coconut oil

  • Flaky or coarse sea salt

Instructions

Make the shortbread sticks:

  1. Place 4 tablespoons butter in the bowl of a stand mixer (or medium bowl if using an electric hand mixer) and let sit at room temperature until softened.

  2. Add 2 tablespoons powdered sugar to the bowl of butter. Beat with the paddle attachment on medium speed until creamy and combined, about 1 minute. Add 2 tablespoons coconut milk and 1 teaspoon vanilla extract and beat on low speed until combined, about 1 minute.

  3. Place 1 cup self-rising flour, 1/2 teaspoon baking powder, and a pinch of salt in a small bowl and whisk to combine. Add to the butter mixture and stir with a wooden spoon until combined and a dough forms (knead by hand a bit if needed). The dough will be sticky and soft. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

  4. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, line 2 baking sheets with silicone baking mats or parchment paper. If the dough is too firm to roll, let sit at room temperature for 30 minutes.

  5. Divide the dough in half. Form one portion into sticks: Pinch off a small piece of the dough about the size of a small gumball (3/4-inch). Using the palms and fingers of your hands, pulling downwards only, roll the piece on a work surface into a rope 6 to 8 inches long and about 1/4-inch thick. Carefully transfer the rope onto one of the baking sheets. If the dough is too crumbly, knead 1 teaspoon warm water into the dough so that it is sufficiently sticky. If the dough starts to get too soft to work with, place it in the freezer for 10 minutes. Repeat until all the dough in the first portion has been shaped.

  6. Bake until the edges of the shortbread begin to turn golden brown, about 15 minutes. Repeat shaping and baking the remaining dough on the second baking sheet. Let the shortbread sticks cool completely on the baking sheet. Meanwhile, make the dip.

Make the dip:

  1. Coarsely chop 8 ounces dark chocolate and place in a medium microwave-safe bowl. Microwave in 30-second increments, stirring between each, until the chocolate is melted, about 90 seconds total. (Alternatively, melt in a small saucepan over low heat.) Add 1 teaspoon refined coconut oil and stir until the chocolate is shiny.

  2. Spoon the chocolate over the shortbread sticks or hold a stick vertically over the bowl of chocolate and use the spoon to drizzle all over, leaving about 1-inch of each one uncovered. Sprinkle with a little sea salt. Refrigerate until set, about 10 minutes.

Recipe Notes

Storage: The chocolate-covered sticks can be stored in an airtight container with parchment or wax paper between each layer at room temperature or in the refrigerator for up to 6 days.

CREDIT LINE: From THE KOREAN VEGAN COOKBOOK: REFLECTIONS AND RECIPES FROM OMMA’S KITCHEN by Joanne Lee Molinaro, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2021 Joanne Lee Molinaro