Chocolate Cinnamon Avocado Cake Pops

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Servings:

• Recipe serving size: 1 cake pop
• Number of servings: Adjust Reset

Ingredients:

• For the Cake

• 1 1/2 cups all-purpose flour
• 3/4 cup raw cacao powder
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 cup plain non-fat Greek yogurt
• 1 ripe, fresh avocado, halved, pitted, peeled and mashed
• 1 cup granulated monkfruit sweetener
• 3/4 cup milk of choice
• 1 tsp. pure vanilla extract
• 2 eggs, large
• Cooking spray for oiling baking pan

• For the Frosting

• 1/4 cup (2 oz.) sugar-free dark chocolate chips
• 1 ripe, fresh avocado, halved, pitted, peeled and mashed
• 2 Tbsp. milk of choice
• 1/2 tsp. pure vanilla extract
• 1 Tbsp. honey

• For Dipping the Cake Pops

• 1/2 cup (4 oz.) sugar-free dark chocolate chips
• 1 tsp. unrefined coconut oil (optional)
• 36 cake pop sticks

Instructions:

1. For the Cake

2. Preheat the oven to 350 degrees.
3. Oil and line a 11x7-in. baking pan with parchment paper.
4. In a large mixing bowl, sift together the flour, cacao powder, baking soda, baking powder, cinnamon and salt. Whisk to combine and set aside.
5. In the bowl of a stand mixer, combine the yogurt with mashed avocado and mix until combined. Add the monkfruit sweetener and beat to combine. Add milk and vanilla, beat again until combined, then add eggs one at a time, beating until just incorporated. Do not over-mix.
6. Add the dry ingredients to the wet, mixing until just combined.
7. Pour the batter into your prepared baking dish and bake at 350º for approximately 40-45 minutes until a toothpick inserted in the center comes out clean.
8. Remove from oven and place on a rack to cool completely.

1. For the Frosting

2. Melt the chocolate chips using a double-boiler or microwave.
3. Add mashed avocado, milk, vanilla and honey to the bowl of a food processor or high-speed blender. Blend on high until smooth.
4. Pour in the melted chocolate and blend until well combined. Set aside.

1. Assembling the Cake Balls

2. Add some frosting to the bowl a few spoonfuls at a time and, using your hands, combine the cake and frosting to make a ‘dough.’ The dough should hold together when squeezed, so if the mixture is too crumbly, continue adding frosting until the desired consistency is reached.
3. Scoop the mixture into tablespoon-sized portions using a small cookie scoop and roll into balls. Place them on a plate and repeat until all of the dough is used.
4. Melt about 2 Tbsps. of the chocolate chips using a double-boiler or microwave.
5. First, add the cake pop sticks to the cake balls by dipping the end of the cake pop stick into the melted chocolate and sticking the dipped end into the cake ball. The melted chocolate helps ‘glue’ the stick into the cake ball.
6. Once each ball has a stick, place them on a plate or tray in the freezer to harden for about 20 minutes.
7. Melt the remaining chocolate chips using a double-boiler or microwave. If the melted chocolate is too thick, thin it out by mixing in a tsp. of unrefined coconut oil.
8. One at a time, dip the cake balls in the melted chocolate to coat. Place on a plate to dry and set. Once set, enjoy immediately or store in an air-tight container for up to 3 days at room temperature.