Summer is finally here - hooray! Cheers to yummy treats, BBQ’S, and vacations. Today I’m going to show you my version of a healthier “cake pop.” Sometimes we need to trick our minds (or our kiddos) into sneaking in a better choice so this one is for you. 

Today I’m bringing you lemon cake pops. They are refreshing and a perfect summer time treat. The only reason these aren’t vegan is because I can’t find vegan white chocolate, but if you can, that’s an easy swap!

The star of the show, and sponsor for today, is PB2 Almond Protein Powder which is packed with 20g of protein per serving! It has a yummy vanilla flavor and is super versatile in various recipes.

I’ve had to absolute honor of working with PB2 since 2017! See other recipes I’ve made with them here.  

 Serving: 12 cake pops

INGREDIENTS FOR LEMON “CAKE POPS” :

• 1 cup PB2 Almond Butter Protein

• 1/2 cup blended oats

• 10 pitted Medjool dates (removing the pit is super easy)

• 2 tbsp Agave or maple syrup

• Juice from half a lemon (1 tbsp)

• Zest from one lemon

• 1 tbsp chia seeds
  

OPTIONAL TOPPINGS:

• Melted white chocolate for drizzle

• Shredded coconut

• Sprinkles

TOOLS:

• Cake pop sticks (buy here) or at your local craft store

• Food processor or blender
  

INSTRUCTIONS:

1. In a blender or food processor blend the oats first until it’s a powder texture. If your dates aren’t pitted, just squeeze the pit out - it’s super easy. Add the rest of the main ingredients until well combined. Taste and see if you want to add anything! This isn’t an exact science so if you like more lemon or want it sweeter - go for it!

2. Time to get sticky! Roll the dough into balls 12 balls and place on a parchment paper lined plate. Chill for 10-20 minutes.

3. While the balls are chilling, poke holes into a cardboard box for your cake pops to be upright. If you don’t have a box just make them upside down by leaving them on parchment paper.

4. After the balls are chilled, melt your chocolate. To melt your chocolate, microwave pieces at 50% power for 1 minute. Stir and microwave another 30 seconds. Repeat until melted.

5. Dip a cakepop/lollipop stick into the chocolate before inserting the sticks into each ball. This helps it adhere better!

6. Start sticking your “cake pops” into the holes on your cardboard box.

7. Time to decorate! Drizzle with white chocolate and top with sprinkles, shredded coconut, chia seeds, etc!

8. Chill for 10+ minutes.

9. Serve immediately or store in an air tight container in the fridge.

NUTRITION

SERVING: 1 Cake Pop | CALORIES: 107kcal | CARBOHYDRATES: 22g | PROTEIN: 4g | FAT: 1g | SODIUM: 25mg | SUGAR: 17g

If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section and I will always get back to you. Lastly, make sure you follow me on Instagram (@MaeLutzz) as I post on there almost every day. Bye and see you next time!