Preheat the oven to 350 degrees F.
Add the dry ingredients for the brownies to a mixing bowl.
Stir the dry ingredients together.
Add the wet brownie ingredients to the dry ingredients and beat with a mixer until combined.
Scoop the batter into a parchment paper lined 8X8 baking pan.
Place the pan in the oven and bake for 30-40 minutes.
Remove the brownie pan from the oven and allow the brownie to cool in the pan for 15 minutes.
Remove the brownie from the pan and allow it to cool completely.
Meanwhile, in a mixing bowl add the frosting ingredients.
Beat the frosting with a mixer until combined. You may need to add more powdered sugar if the frosting is too runny or more almond milk if it is too stiff.
Place the completely cooled cake in a mixing bowl and crumble with your hands or forks until it is coarsely crumbled.
Scoop the frosting into cake crumbs and mix until completely combined.
Cover the mixture and place into the refrigerator for 30 minutes.
Remove the bowl from the refrigerator and roll the dough into balls (batter may be slightly sticky).
Place the balls onto a parchment paper lined 9x12 baking sheet.
Once all the dough is used and rolled into balls, place the baking sheet in the refrigerator for another 30 minutes.
Once the brownie balls are almost done in the refrigerator, add the coating ingredients to a microwave safe bowl.
Place the bowl in the microwave and cook for 30 seconds.
Remove the bowl and stir the ingredients.
Continue for 30 second increments until the coating is completely melted.
Remove the brownie balls from the fridge and coat them in the chocolate.
Sprinkle on toppings if you want (i.e. coconut, mini chocolate chips, crushed candy canes, etc.)
Put a little chocolate on the bottom of a candy stick & place one into each ball.
Return the brownie batter pops to the refrigerator and chill for 30 minutes.
Store the leftovers in the refrigerator.