Equipment
- 16 cake pop sticks or popsicle sticks
- 8” styrofoam stand or cake stand
Ingredients
- ½ cup almond flour
- ¾ cup oat flour
- ¼ cup tapioca flour
- 1 tbsp @sunfood Beet Powder
- 2 tbsp @sunfood Milled Flax Seed
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tsp almond extract
- ¼ cup maple syrup
- ¼ cup water
- 3 oz vegan white chocolate
- ½ tsp coconut oil
- 2 tbsp @sunfood Goji Berries, chopped
- 1 tbsp gold sprinkles
Method
- Mix flours, beet powder, flax seed and salt in a bowl.
- Add in extracts, maple syrup and water. Mix until a dough forms. It should stick together but not be too wet. Add 1 tbsp water if it is too dry, or 1 tbsp oat flour if it is too wet.
- Roll into 16 balls and place on a parchment lined tray.
- Microwave chocolate and oil on 50% power in 30 second increments until melted.
- Dip each cake pop stick into a tiny bit of melted chocolate and insert halfway into each cake pop. Place in the fridge for 10 minutes to “set”.
- Dip each cake ball into the melted chocolate to coat - do NOT twist. Once coated, tap gently for 15-20 seconds to let excess chocolate drip off.
- Sprinkle with goji berries and sprinkles. Stand up in a cake pop stand or insert into piece of styrofoam. (If you do not have stand/styrofoam, you can stand them up the opposite way, but they will have flat bottoms!
- Place in the fridge to set for at least 30 minutes, and store in fridge until serving.
Nutrition
Serving 1cake popCalories 106kcalCarbohydrates 14gProtein 2gFat 4gSaturated Fat 1gPolyunsaturated Fat 0.5gMonounsaturated Fat 1gCholesterol 1mgSodium 58mgPotassium 56mgFiber 1gSugar 7gVitamin A 2IUVitamin C 0.03mgCalcium 29mgIron 0.4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
