Hi all! How ya doing? I’m so glad you all loved the menu tiles from yesterday. I thought they were pretty awesome, so I had to share. My in-laws are staying with us for a couple of days to give us a hand around the house and to help me tomorrow with the farmers market. They are amazing at organization and fixed up our garage and basement yesterday. Both spaces look like new….and like my tornado self has not stepped near them!
Now we have to figure out our upstairs closet situation, but we’ll get there…eventually. Not worried. I have bigger things to worry about, like the pile of unread baby books that are sitting in my office.
Sunday I posted a picture of cake pops and got some requests for sharing the recipes. They were a pretty big hit at the graduation party, even though most people had no clue what they were. I heard them being described as “fudgey”, “cakey”, “delicious”, “chocolately”….all true. These aren’t your traditional cake pops..because we already had cupcakes. I went with a nut based version…dipped in chocolate instead of icing. Can’t go wrong, right?
- 1 1/2 cups raw almonds
- 2 tsp raw cacao nibs
- 1 tbsp raw cacao powder
- 6 pitted mejool dates
- 1 tsp vanilla
- 3-4 tbsp agave
- 1/4 cup freeze dried blueberries
- 1 tbsp raw unsalted almond butter
In a food processor, grind up the almonds into a flour like consistency. Add in the cacao nibs, cacao powder and dates and process again until mixed well. Add in the remaining ingredients until they are all mixed and processed well. Roll into balls (makes about 7-9), place sticks in the center of balls about 3/4 of the way in and then put them in the fridge to set for 30 minutes. After 30 minutes, dip in chocolate and freeze. (See recipe below.) Keep cake pops on wax paper.
- 1 1/2 cups raw cashews
- 1/4 cup peanut butter
- 1 tbsp raw cacao powder
- 6 pitted mejool dates
- 1 tsp vanilla
- 1/4 cup maple syrup
In a food processor, grind up the cashews into a flour like consistency. Add in the remaining ingredients until they are all mixed and processed well. Roll into balls (makes about 7-9), place sticks in the center of balls about 3/4 of the way in and then put them in the fridge to set for 30 minutes. After 30 minutes, dip in chocolate and freeze. (See recipe below.) Keep cake pops on wax paper.
Chocolate Dipping Sauce
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp coconut oil
- 1 tsp vanilla extract
Over a double broiler, melt chocolate chips, coconut oil and vanilla. When melted, dip cake pops in and then freeze until hardened.
Time to get back to doing work! Enjoy the day!
{ 3 comments… read them below or add one }
yum!! look like the perfect treat
it has been awhile since I made raw cake pops..mmm I need to get in the kitchen
purelymichelle recently posted..our wedding reception
you always make the greatest stuff! looks so good!
Christy recently posted..#WIAW- Going Pseudo Veg at the Beach
So, yummy. I love chocolates and I love your recipe.
Carmine Flores recently posted..Impotence and Natural Herbs that Help Men Improve Their Erection
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