Servings
24
Prep Time
45 minutes
Cook Time
30 minutes
Author:
Missy J's
These Carob Cake Pops are bite-sized, wholesome treats made with moist cake and a creamy carob frosting, all coated in smooth carob for a naturally sweet finish. Perfect for parties, snacks, or on-the-go, they’re fun, hearty, and a healthier twist on traditional cake pops.
Ingredients
½ cup unsalted butter, at room temperature
1 cup powdered sugar
-
2 tbsp carob powder
2 tbsp heavy whipping cream
-
¼ tsp sea salt
24 cake pop sticks
-
2 cups carob chips (or 1 cup carob chips and 1 cup peanut butter chips or white chocolate chips for variety)
-
1-2 tsp of coconut oil (to smooth out melted carob)
Optional sprinkles, raw sugar, or other toppings
CAROB CAKE POPS
Frosting:
Coating:
Directions
CAROB CAKE POPS
Follow the instructions on your cake mix and let the cake cool completely in the pan set on a wire rack. Then invert the cake onto a cutting board. Optional: trim dry edges if desired.
While the cake is cooling, mix up the frosting. In a large mixing bowl with the whisk attachment, whip the butter until fluffy.
Add powdered sugar and carob powder and beat it until well combined, about 1 minute. Start on low speed and gradually increase it to medium-high.
Stir in heavy cream and sea salt and mix for another 30 seconds.
To make cake pop mixture:
In a large mixing bowl with paddle attachment, crumble the cooled cake.
Add the frosting and mix it well into the cake crumbs on medium low speed. Be sure there’s no dry cake visible.
To form cake balls:
Using a small cookie scoop, divide the cake pops into 1-1.5-inch balls and arrange them on a lined baking sheet. Smooth out each ball by rolling in your hands.
Refrigerate for 2 hours, or overnight.
To coat the cake balls:
Melt a small amount of carob chips in the microwave with about ½ tsp of coconut oil, in 30 second increments, stirring until smooth and creamy.
Dip the cake pop sticks into the melted carob chips, about ½-inch deep, then insert it into the chilled cake balls. Continue this process until all the cake balls have a stick. Put them back into the fridge for at least 10-15 mins to set before coating to prevent the cake from sliding off.
In separate bowls, melt the remaining carob chips and any additional chips (peanut butter, white chocolate, etc.) with the remaining coconut oil. Heat in the microwave in 20–30 second intervals, stirring after each interval, until smooth and creamy.
Bring out about 8 cake balls from the refrigerator at a time, or cake balls will fall off the stick if they warm up at room temperature. Dip each cake ball into the melted carob until it’s fully covered, including the base. Gently tap the cake pop stick on the side of the bowl to let the excess coating drip off. Place the cake pops upright into styrofoam, a box, or a glass. If using toppings, sprinkle them on before the carob sets. Put back in the fridge when set.
Repeat with the remaining cake balls. If you are using another flavor of chip you can use that on half of the cake pops and even use the excess to decorate the carob cake pops.
Make sure cake pops are completely set before packaging.
Recipe Note
- Store in the fridge for up to a week and in the freezer for up to 3 months. If you store in the freezer, thaw in the fridge first to avoid cracking. Also, bring back to room temp briefly before serving for the best texture.
- They can be kept out at room temp during a party, but will likely melt at warmer temperatures.
