Healthy Cake Pops

• Produce

  • 10 1 cup dates

• Breakfast Foods

  • 1 cup Oatmeal

• Condiments

  • 1/4 cup Agave syrup
  • 1/4 cup Almond or peanut butter

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 cup Dark chocolate chips

• Oils & Vinegars

  • 1 1/3 tbsp Coconut oil

• Nuts & Seeds

  • 2/3 cup Almonds
  • 1/4 cup Chia seeds
  • 1/2 tsp Coconut extract
  • 1/4 cup Flax seeds, ground

• Dairy

  • 1/2 cup Milk

• Other

  • 10 Paper straws, cut in half

Found on emilykylenutrition.com

Description

Ingredients

• 1 cup of oatmeal
• ¼ cup of chia seeds
• ¼ cup of ground flax seeds
• ⅔ cup slivered almonds
• 1 cup dates (about 10), chopped
• ½ cup milk of choice (coconut, almond, soy)
• ¼ cup almond or peanut butter
• 1 tablespoon coconut oil
• ¼ cup agave syrup
• ½ teaspoon almond extract
• ½ teaspoon coconut extract
• Chocolate Dipped:
• 1 cup dark chocolate chips
• 1 teaspoon coconut oil
• Supplies:
• 10 paper straws, cut in half

Directions

• Linea baking sheet with a sheet of parchment paper and set aside.
• In a food processor, add the oatmeal, chia seeds, ground flax seeds and slivered almonds. Mix together for 30 seconds, or until an even, yet slightly coarse texture is achieved. Transfer this to a large mixing bowl when done.
• Add the dates and milk coconut milk to the large mixing bowl and stir well.
• In a microwave safe container warm the almond butter and coconut oil on high for 30 seconds. Mix well.
• Add the agave syrup, almond extract, and coconut extract to the wet ingredients and mix well.
• Mix all of the ingredients together well.
• Use a 1 scoop to evenly portion the dough into balls. Messy is OK at this point. When finished scooping all 20 balls, place them in the refrigerator for 20 minutes.
• After the dough chills, remove the dough one by and roll between your palms until they are perfectly ball-shaped, set the finished ball on the parchment paper.
• Using your paper straw, carefully push the end through the center of each pop until they are approximately ¾ of the way through. Then remove.
• Freeze for 10 minutes.
• Chocolate Coating
• While the pops are in the freezer you will need to prepare the chocolate.
• Place the chocolate chips and coconut oil in a small microwaveable container, like a glass cup.
• Microwave on high for seconds. Remove, stir and return to the microwave for another 30 seconds.
• Remove and stir, and if needed microwave for an additional 30 seconds.
• Dip the end of each cake pop stick into the chocolate and place in the hole you already made. Return each pop to the freezer for another 5 minutes.
• Note: * Make sure everything is set up and ready to go before you start dipping. I taped together two pieces of foam board and used a pen to make a hole so I would have somewhere to rest my pops.
• When youre ready, remove the pops from the freezer dip each one in the chocolate and gently twirl until the excess chocolate has dripped off.
• Place in your foam board stand. If youre going to garnish your pops with anything, now is the time to do so. I used raw unsweetened coconut flakes, sprinkles and my edible pink glitter sugar.
• Enjoy!