Dairy Free Protein Birthday Cake Pops
These delightful cake pops bring festive cheer to any occasion. They are a sweet, crowd-pleasing treat that everyone will love.
Equipment
- lollipop sticks
Ingredients
For the Cake Pop Dough
- 3/4 cup Blanched Almond Flour
- 3/4 cup Dairy Free Vanilla Protein Powder
- 1 pinch Salt
- 1/4 cup Cashew Butter
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 1-2 tbsp Unsweetened Almond Milk
- 3 tbsp Rainbow Sprinkles
For the Coating
- 6 oz Dairy Free White Chocolate Chips
- 2 tsp Coconut Oil
- 1 tbsp Rainbow Sprinkles
- 16 Lollipop Sticks
Instructions
- Line a baking sheet with parchment paper. In a medium bowl, whisk together the almond flour, protein powder and salt.
- In a separate bowl, stir the cashew butter, maple syrup, vanilla and almond extract until smooth. Add it to the dry ingredients and mix until a soft dough forms, adding almond milk 1 teaspoon at a time only if the dough feels crumbly. The dough should feel like soft play dough and hold together when squeezed. Fold in the sprinkles last so the colors stay bright and do not bleed.
- Roll the dough into 16 smooth balls, about 1 tablespoon each, and place them on the baking sheet. Freeze for 20 minutes, until firm.
- Melt the white chocolate with the coconut oil in a deep, narrow mug in 20-second intervals, stirring between each, until smooth and fluid. Dip the tip of each lollipop stick about 1/2 inch into the chocolate and push it halfway into a cake ball, then freeze for 10 minutes to lock the sticks in place.
- Dip each cake pop straight down into the chocolate until fully covered, lift it out and gently tap the stick against the edge of the mug to let the excess drip off. Add sprinkles immediately, before the coating sets.
- Stand the pops upright in a foam block or a box with holes poked in the top, and chill for 15 minutes until the shell is firm. Store in the fridge for up to 5 days.
Nutrition
Serving: 1servingCalories: 161kcalCarbohydrates: 15gProtein: 5gFat: 9g