For the briwats
150g almond paste
100g pastilla sheets, cut into 10 cm circles
Vegetable oil for frying the briwats
2 tablespoons AP flour
1 tablespoon water

For the chocolate dip
200g dark chocolate
1 tablespoon coconut oil

For decoration
Roasted almonds, chopped

Step 1: Preparing the briwats
1- Shape the almond paste into small balls the size of a walnut.
2- Wrap the almond paste balls in two layer of the pastilla sheets.
3- Whisk together the flour and water to create a paste, and use it to seal the briwats.
4- Freeze the briwats for 30 minutes.
5- Heat up the vegetable oil, and fry the briwats until golden brown. Or alternatively brush with oil and bake for 25 minutes in an oven that is preheated to 180°C/356°F.
6- Set aside to cool completely.

Step 3: Preparing the chocolate pops
1- Poke the briwats with small wooden skewers (about 4cm / 1.5 in).
2- Melt the dark chocolate with the coconut oil in the microwave in 30 second increments until fully melted.
3- Dip the briwats in the chocolate and optionally decorate with almonds or other toppings of your choice.
4- Set aside to cool until the chocolate hardens and serve.