White Chocolate Cake Batter Truffle Pops

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”.

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

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

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.

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

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

Oh. Yes.

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

White Chocolate Cake Batter Truffle Pops

Printer-Friendly Recipe

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)

Instructions

Step 1: Prepare the Cake Batter Mixture

1. In a mixing bowl, combine the white cake mix, softened butter, sweetened condensed milk, vanilla extract, and a pinch of salt. Mix everything together until you have a smooth and creamy cake batter consistency.
2. Gently fold in the rainbow sprinkles, adding a pop of color and a burst of fun to your truffle pops.

Step 2: Shape the Truffles

1. Using your hands, scoop out small portions of the cake batter mixture and roll them into bite-sized truffle balls. Place them on a baking sheet lined with parchment paper.
2. Insert a lollipop stick into each truffle ball, making sure it’s secure but not poking through the other side.
3. Once all the truffles have sticks, place them in the freezer for about 30 minutes to firm up.

Step 3: Coat the Truffle Pops

1. In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Heat in 30-second intervals, stirring each time until the chocolate is completely melted and smooth.
2. Remove the truffle pops from the freezer. Dip each one into the melted white chocolate, allowing any excess to drip off.
3. Place the coated truffle pops back on the parchment paper-lined baking sheet.

Step 4: Decorate and Set

1. Before the chocolate coating sets, you can add extra sprinkles or decorations for a festive touch.
2. Allow the truffle pops to cool and harden. You can speed up the process by placing them in the refrigerator for about 15-20 minutes.

Step 5: Enjoy!

Your White Chocolate Cake Batter Truffle Pops are now ready to enjoy! These sweet treats are perfect for any celebration, and they make great gifts too.

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

• Calories: 120 calories per truffle pop
• Total Fat: 7 grams per truffle pop
• Saturated Fat: 4 grams per truffle pop
• Cholesterol: 10 milligrams per truffle pop
• Sodium: 75 milligrams per truffle pop
• Total Carbohydrates: 14 grams per truffle pop
• Dietary Fiber: 0 grams per truffle pop
• Sugars: 10 grams per truffle pop
• Protein: 1 gram per truffle pop

Please note that these values are rough estimates and can vary based on the specific ingredients and portion sizes used.

It’s always a good idea to calculate precise nutritional information based on the exact brands and quantities of ingredients you use, especially if you have specific dietary requirements or restrictions.