CHOCOLATE. CAKE. POPS.

They're vegan & paleo. They're easy to make. They're unbelievably rich and delicious with only 6 grams of sugar per serving and absolutely no actual cake... THEY'RE CHOCOLATE CAKE POPS!!!

Sometimes, after being SO good ALL of the time (*cough, cough* don't read this blog), it's nice to have a little treat. And while I wouldn't recommend these for anything more than a TREAT, I think I have found my new naughty go-to. Just one rich, chocolatey pop is perfect for me, though (like, they are oddly filling). I hope you guys enjoy these as much as I have! But if you enjoy them as much as my daughter you may not want to even try these, or you'll end up eating the whole batch in one sitting (she had a meltdown earlier after I told her "no" to a third, haha. Guess I'm just a mean mom). My favorite part about these scrumptious spheres is that they are SO EASY to make!!! See for yourself:

1. Gather your ingredients

"CAKE"

1/4 cup cashew butter OR almond butter (I actually prefer almond, but ran out! So used cashew this time)

1/4 cup cacao powder

2 tbsp maple syrup

1 tsp vanilla extract

1/4 tsp sea salt

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SHELL

1/4 cup coconut oil

1/4 cup cacao powder

1 tbsp coconut butter (optional, for fancy drizzle)

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YOU'LL ALSO NEED

-Lollipop sticks

-A ziplock bag (I used quart-size)

2. & 3. Combine, until it becomes the consistency of very thick play dough (if it is not thick enough, add more cacao; if it is too thick, add more almond butter).

4. Use your hands to form 4 balls, and place on a plate or tray that can go into the freezer. Place lollipop sticks inside of cake balls and reform a bit, just until they adhere to the stick. Place tray or plate in freezer for 1 hour.

5. Add coconut oil & cacao powder to small pot or microwaveable bowl, and melt JUST until coconut oil is melted down (you don't want it too hot). Mix well.

6 & 7. Remove pot from heat, pick up pops, and roll them around into the chocolate mixture, then roll them until all of the shell hardens. Place them back on plate (or if you have a fancy cake pop holder, use that! I did not have one). Place back in the freezer while you work on the next part.

8. (The fancy drizzle part) Place coconut butter in a plastic bag. Place the bag in a bowl of warm-hot water (not too hot, since you don't want the bag to melt). Before you are ready to drizzle, massage the butter until it is very soft. If it is not soft enough to squeeze out, add a little coconut oil and re-massage. AFTER you check consistency, cut a small hole in the bag. DRIZZLE your coconut butter all over the cake pops. They should harden quickly, but if they don't harden quick enough, place back in the freezer for a few minutes.

Macros

Calories: 150; Fat: 8.6g; Sat fat: 1.9g; Sodium: 18.8mg; Potassium: 117.7mg; Carbs: 15.1g; Fiber: 1.6g; Sugar: 6g; Protein: 4.2g

I would keep these in the fridge or freezer to help maintain shape and "crunchy" outer shell. Enjoy!