birthday cake pops

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DIFFICULTY: MEDIUM
TOTAL TIME: 45 MINUTES
SERVES: 12 CAKE POPS
MACROS:

WITH CHICKPEA FLOUR, MAPLE SYRUP, CASHEW BUTTER AND DIPPED IN WHITE CHOCOLATE WITH NATURAL SPRINKLES.

INGREDIENTS:

• ¾ CUPS CASHEW BUTTER
• 1 CUP CHICKPEA FLOUR
• ½ CUP BIRTHDAY CAKE PROTEIN POWDER
• 1 TSP ALMOND EXTRACT
• ½ TSP SEA SALT
• ½ CUP MAPLE SYRUP
• ½ CUP WHITE CHOCOLATE CHIPS
• ¼ CUP NATURAL COLORFUL SPRINKLES

DIRECTIONS:

1. IN A BOWL MIX TOGETHER THE INGREDIENTS FOR THE CAKE POPS INCLUDING THE CASHEW BUTTER, CHICKPEA FLOUR, BIRTHDAY CAKE PROTEIN POWDER, ALMOND EXTRACT, SEA SALT, AND MAPLE SYRUP. STIR BATTER WITH A SPATULA AND ONCE IT BECOMES THICK, USE YOUR HANDS TO FORM A BALL OF THE DOUGH.
2. TAKE SMALL SECTIONS OF THE DOUGH AND FORM INTO SMALL BALLS. ROUND BY ROLLING INTO BETWEEN HANDS AND SET ONTO A BAKING SHEET LINED WITH PARCHMENT PAPER. PLACE IN THE FREEZER.
3. WHILE THE DOUGH IS COOLING IN THE FREEZER, MELT THE WHITE CHOCOLATE IN A DOUBLE BOILER. POUR INTO A SMALL BOWL.
4. TAKE THE CAKE POPS OUT OF THE FREEZER. TAKE YOUR LOLLIPOP STICKS AND DIP ONE END INTO THE WHITE CHOCOLATE AND THEN STICK THAT SAME END INTO THE CAKE POP. THEN DIP EACH CAKE POP INTO THE WHITE CHOCOLATE UNTIL COVERED AND EVEN.
5. ADD ON THE SPRINKLES AND PLACE THE CAKE POP BACK ONTO THE PARCHMENT PAPER. REPEAT FOR ALL CAKE POPS. FREEZE FOR 30 MINUTES AND THEN SERVE!