Strawberry Cake Pops

No-Bake, Kid-Friendly version. GF, DF, EF, Dye-free. These cake pops are a hit in cooking classes, which include lessons on making flour and melting chocolate. Using the simple method of placing these upside down on wax paper, makes it easier for little hands. In lieu of sprinkles these are dusted with freeze-dried fruit.

Prep Time10

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Keyword: clean eating with kids, mothers day cake pop ideas, strawberry cake pops

Servings:

Equipment

Food Processor
Saucepan or double boiler

Ingredients

1 cup oat flour
1 cup freeze-dried strawberries
2 T cashew butter
4 T honey
1 t almond extract
1/4 t salt

Instructions

Start by processing oats in the food processor, to make the consistency of flour. (For kids, I recommend the small 3.5 cup KitchenAid food processor)
Mix honey, cashew butter, almond extract, and salt together, fold in oat flour.
Use the food processor to process freeze-dried fruit. Mix half into the dough. Save half for decorating.
Roll into 1" cake pop balls.
Melt chocolate over low heat. (I add a teaspoon of coconut oil to thin the chocolate, you can also add butter)
Dip lollipop stick into chocolate and insert 1 into each cake pop ball.
Refrigerate them for 5-10 minutes to set the sticks.
Set up your workspace for dipping. Have tongs, a spoon, and wax paper.
When dipping the cake pop balls into the dark chocolate, keep a spoon under the cake pop, in case it falls off the stick.
Gently roll the cake pop to the side (see the quick video), so that the cake pop does not fall off of the stick.
If you choose to drizzle with white chocolate, do that next, and dust with freeze-dried fruit powder.
Refrigerate for 30 minutes until they are set.

Video

Notes

In case of a nut allergy, you can swap the cashew butter with a flax egg (1 T flax + 3 T water).

Kids are creative, so I'd love to see what your kiddos come up with! You are invited to share your recipe and photos.

Tag @freedomkitchenkids on IG or Facebook.

Nutrition