These fun and healthy cake pops are made with simple ingredients like almond butter and almond flour, lightly sweetened with maple syrup or honey. They are a perfect treat to store in the fridge for when you need a sweet fix.
1. Mix together almond butter, sweetener of choice (maple syrup or honey), melted coconut oil, vanilla extract, almond flour, salt, and collagen (if using). Fold in 2 tablespoons of rainbow sprinkles.
2. Place the mixture in the freezer for about 15 minutes to firm up a bit.
3. Spray your hands with avocado oil or coconut oil. Then use a cookie scoop to scoop out the dough and roll it into balls. Place them on a parchment-lined plate or tray, or use a silicone baking mat.
4. Stick lollipop sticks into the middle of each dough ball. Freeze again for at least an hour.
5. Melt the paleo chocolate chips and 1 tablespoon of coconut oil in the microwave, stirring every 30 seconds until liquidy and smooth.
6. Remove the pops from the freezer, then work quickly and dip each one in the melted chocolate. Spin it around and make sure to let any excess chocolate drip off.
7. To add the sprinkles (or other topping), just sprinkle them over the pop, spinning it while you sprinkle to get each side. Alternatively, you can place each chocolate-dipped pop back on the parchment mat and then add the sprinkles to just the top.
8. Set the cake pops in the freezer one last time for about 10 minutes until the chocolate hardens, then store them in the fridge. Enjoy!
