Chocolate Peanut Cake Pops

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A delicious treat for any day of the week, enjoy these healthy cake pops without any regrets.

Course: Dessert

Cuisine: American

Keyword: Kid-Friendly, Vegetarian

Servings: people

Calories: 271kcal

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

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.

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.

SmartPoints (Freestyle): 12