Munchkin loves Starbucks (actually, she loves it more than I do) and always asks to go in there whenever we pass one. The biggest allure is their cake pops, but it doesn’t stop there. She needs something to drink and wants a sandwich, too. And I’m not okay with dropping 10 dollars every time we go there. I promised my kids that I’d make them cake pops at home, and it was time to deliver the promise.
These little treats aren’t exactly cake pops- they are bliss balls (or energy balls) with a lollipop stick and cocoa coating. But no need to worry – they are delicious! Munchkin said they were better than Starbucks cake pops. (yay!)
These bliss ball pops are great for an after-school snack as they are very filling. To be honest, making these pops into smaller sizes wouldn’t be a bad idea if you want a lighter snack.
Watch this video to see how I made these bliss ball pops.
But what about those yummy Starbucks sandwiches?
Check out this Freezer-friendly Sheet Pan Eggs recipe. Munchkin claims that it tastes exactly like the Starbucks ones.
Bliss Ball Pops
If you love cake pops, try these Bliss Ball Pops for a change.
Ingredients
- 1 cup 100 g rolled oats
- 1 cup 140 g raw cashews
- 12 pitted Medjool dates
- 1/4 tsp salt
- 3/4 cup coconut oil melted
- 1/2 cup cocoa powder
- 3 tbsp maple syrup
Instructions
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In a dry skillet, toast the oats over medium-high heat until golden brown.
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In a food processor, add toasted oats, cashews, dates, and salt. Process until the mixture resembles coarse sand. Add 1/4 cup of coconut oil and run the machine to mix. The resulting mixture should bind when pressed.
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Scoop 2 tbsp of mixture into your hands, press firmly to bind and roll into a ball. Place the bliss ball on a tray and repeat with the rest of the mixture. Insert a lollipop stick into each bliss ball.
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Place the tray in the freezer for an hour for the bliss balls to firm up.
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In a small bowl, mix 1/2 cup melted coconut oil, cocoa powder, and maple syrup. Dip a pop into the cocoa mixture. Wait a minute for the coating to set, then place it back on the tray. Repeat with the rest of the pops. If desired, you can double-coat the pops.
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For storing, place the bliss balls in an air-tight container. (I like to wrap each pop with parchment paper squares.) Refrigerate for up to two weeks.
