Can’t have just a bite? What you need is a perfectly portioned cake pop. These fun-for-one treats pack a ton of flavor into a doughy little ball, courtesy of chickpeas and coconut butter. You’ll likely get your fill, but there’s no rule saying you have to stick to one and be done. This no-bake recipe for Strawberries & Cream Cake Pops makes five, so you can have a handful all your own or share the love with your closest peeps.
Strawberries & Cream Cake Pops
Makes 5 cake pops
Macros per pop: 160 calories | 11 g protein | 7 g fat | 7 g net carbs
Ingredients
1 cup garbanzo beans, drained and rinsed
1 ½ scoops Quest Strawberries & Cream Protein Powder
2 Tbsp. simple syrup
1 Tbsp. coconut butter
1 Tbsp. vanilla extract
Freeze-dried strawberries
Directions
- In a food processor, mix all ingredients (except freeze-dried strawberries) until smooth and well-combined.
- Place in the fridge for about 1 hour to solidify.
- Once set, roll dough into 5 even balls. Place balls on wax paper and move to the freezer for at least 10 minutes.
- Dip a lollipop stick into coconut butter and insert into cake balls. Roll cake pops in more coconut butter, and then roll around in freeze-dried strawberries. Repeat for all 5 balls.
- Place cake pops back in the fridge to harden and set.
Happy treating!