Chocolate Peanut Cake Pops

0 from 0 votes

Heaven on a stick!

You already know how magical the marriage of peanut butter and chocolate is. But the mouthwatering match in cake pop form is beyond compare! These Chocolate Peanut Cake Pops are the perfect treat for any celebration. Mold the soft, moist cake crumbles into balls, then dip them in this recipe’s delicious chocolate-peanut butter concoction. The nuts sprinkled over the outer shell add a savory crunch.

These decadent desserts pack a protein punch that satisfy your hunger and your sweet tooth. Enjoy these downright delectable crowd favorites!

0 from 0 votes

Chocolate Peanut Cake Pops

A delicious treat for any day of the week, enjoy these healthy cake pops without any regrets.
Yield 16 people
Serving Size 1 pop
Course Dessert
Cuisine American
Author SkinnyMs.

Ingredients

For the Cake Pops

  • 3 cups crumbled cupcakes or muffins, leftover or freshly baked (no frosting), Recipe for Cupcakes
  • 1/4 cup honey
  • 1/4 cup peanut butter or other nut butter
  • 1/4 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil

For the Coating

  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • 1/2 cup nuts chopped, coconut or other topping for sub

Instructions

For the Cake Pops

  • Line a baking sheet with wax paper.
  • Combine peanut butter and honey over medium-low heat in a saucepan, stirring until melted together. Remove from heat and allow to cool.
  • Pour half the nut butter and honey mixture over the cake crumbles and use hands to mix. Gradually add the remaining honey and nut butter mix until the cake crumbs hold together to form a ball. Form into 16 to 18 cake balls.
  • In a small saucepot, melt the chocolate and coconut oil, stir well.
  • Once melted, dip 1/4 inch of a lollipop stick into the chocolate (a 6 inch stick will work best). Press the chocolate-dipped end of the stick into a cake ball, making sure the stick is standing upright. Repeat with remaining cake balls and freeze for one hour.

For the Coating

  • Melt chocolate and coconut oil in a saucepan over low heat, stirring constantly.
  • Once melted, remove cake pops from the freezer and dip each into the melted chocolate, coating the entire ball and about 1/4 inch of the stick. This will ensure the cake ball stays on the stick.
  • Place on wax paper and sprinkle with chopped peanuts or topping of your choice before the chocolate hardens. Repeat with remaining pops and place in the refrigerator, uncovered, until chocolate has hardened. Store in an airtight container in the refrigerator.

Nutrition Information

Serving: 1pop | Calories: 271kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Sodium: 7mg | Fiber: 2g | Sugar: 21g |
SmartPoints (Freestyle): 12
Keywords Kid-Friendly, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

For more decadent desserts and healthy lifestyle tips, like us on Facebook and follow us on Pinterest. Don’t forget to subscribe to our newsletter for the latest and greatest updates from Skinny Ms.!

What did you think about this recipe? Let us know! We love hearing from our readers.

This post may include affiliate links.

SAVE YOUR FAVORITE RECIPES
Create a FREE account for quick & easy access

SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny

2 Comments

  1. I am confused. Ingredient list says 1/14 Tbsp coconut oil? Directions say 1/4 cup coconut oil, could you please clarify? Thanks so much
    Ruth

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating