White Chocolate Cake Batter Truffle Pops

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Lauren Zembron
Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.
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This is my first venture into the field of cake pops – yet another foodie trend that took over the blogosphere this past year or so.

You can probably guess from the photos that I didn’t actually use cake for the pops… but rather Cake Batter Cashew Butter “truffles”.

White Chocolate Cake Batter Truffle Pops

I combined Ashley’s cake batter-flavored cashew butter with Medjool dates and rolled oats to form “truffles”…

White Chocolate Cake Batter Truffle Pops

… which I then pierced with wooden skewers and coated in melted white chocolate.

White Chocolate Cake Batter Truffle Pops

If you don’t have lollipop sticks or wooden skewers, no problem; just drop the truffles into the melted chocolate, roll ‘em around until evenly coated, and remove with a fork, allowing any excess chocolate to drip off.

White Chocolate Cake Batter Truffle Pops

Although the texture of these little pops aren’t similar to cake, their flavor is!

White Chocolate Cake Batter Truffle Pops

Just imagine orbs of super dense almond cake enrobed in sweet white chocolate.

Oh. Yes.

White Chocolate Cake Batter Truffle Pops

Fun. Cute. Portion-controlled. Decadent. Delicious!

White Chocolate Cake Batter Truffle Pops

White Chocolate Cake Batter Truffle Pops

Printer-Friendly Recipe

yield: 10 truffle pops

Ingredients:

  • 6 soft Medjool dates, pitted
  • 1/2 cup of Ashley’s Cake Batter Cashew Butter (I didn’t add in the sprinkles)
  • 1/4 cup old fashioned rolled oats
  • 1/2 cup white chocolate chips (I’m partial to the Sunspire brand)

Directions:

  1. Place the dates and cashew butter in the bowl of a food processor; process until well-mixed, scraping down the sides of the bowl as necessary. Pulse in the oats until the mixture comes together as a crumbly “dough”.
  2. Using a mini ice cream scoop or small spoon, scoop out spoonfuls of the mixture and roll into 10 balls using your palms.
  3. Push lollipop sticks (or small wooden tester sticks) into the truffles. Place on a plate and chill in the refrigerator until firm, about 1 hour.
  4. Melt the chocolate chips one of two ways: place in a heat-proof bowl and microwave in 30 second increments, stirring in between each, until chocolate is fully melted; OR place in a heat-proof bowl set over a pot with 1 inch if simmering water and stir until melted.
  5. Holding on to the sticks, dip each truffle pop into the melted chocolate and place on a piece of wax or parchment paper. Chill in the fridge until set, at least 30 minutes.

Nutritional Information Per Truffle Pop:

154.5 calories, 8.1 grams fat, 2.3 grams saturated fat, 1.6 grams fiber, 13.6 grams sugar, 3.2 grams protein

White Chocolate Cake Batter Truffle Pops
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