Winter means comfort food and nothing says “comfort” quite like cake-on-a-stick, right?
Cake pops came about a few years ago and haven’t gone anywhere, but instead, changed to accommodate the awesome things you can now do with healthier alternatives like chocolate flavoured protein powder by the likes of Australian brand Bulk Nutrients.
Here’s how to make a less-guilty version of the favourite while winter is still a good enough reason to hide it.
Ingredients:
- 2 tablespoons organic butter or coconut oil – melted
- 1 scoop (30g) Bulk Nutrients WPI or WPC in Chocolate
- 1 scoop (30g) Bulk Nutrients Egg Protein
- 1 scoop (2g) Bulk Nutrients Sweetvia
- 1 teaspoon vanilla essence
- 1 whole egg
- 60g sugar free dark chocolate – melted
- 2 teaspoon cocoa powder
- 20g hazelnut or almond meal
- 100g wholemeal self-raising flour
- 60g chopped hazelnuts
- 1/3 cup milk of choice
- 1 packet, skewers
Directions:
- Set oven to 160 degrees celsius and line a brownie tin.
- Place all dry ingredients in a bowl. Make a well in the centre and add all wet ingredients. Whisk to combine.
- Pour mix into lined tin.
- Bake for about 15 minutes and check. It’s ready when the centre is firm. We overcooked ours a little bit to ensure we had crunchy edges for the Cake Pops.
- 1/2 banana – mashed
- 20ml coconut oil – melted
- 50g of dark, milk or white chocolate
- 1 scoop (30g) Bulk Nutrients protein of choice – we used WPI in Cookies and Cream
- Allow prepared brownie to cool totally, place in a food processor and blend to a crumb.
- Add banana and half the coconut oil and stir well.
- Roll into balls of around 12-15g. Place in the freezer to chill for about 15 minutes.
- Melt chocolate and remaining coconut oil together. Stir in protein.
- Stick a skewer into each cake ball and carefully dip into the melted chocolate mix. Allow any excess to run off.
- Place on a sheet of baking paper to set. Repeat with remaining balls and place in the fridge to set completely
Original recipe by Bulk Nutrients.