Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cup (150g) coconut sugar
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (120ml) unsweetened almond milk
  • 0.25 cup (60ml) melted coconut oil
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 3 oz (85g) low-fat cream cheese, softened
  • 2 tbsp (30g) plain Greek yogurt
  • 1 tbsp (15g) maple syrup
  • 12 oz (340g) semi-sweet chocolate chips
  • 2 tbsp (30ml) coconut oil
  • 0.25 cup (30g) sprinkles

Instructions:

  1. Preheat oven to 350°F (175°C). Whisk flour, coconut sugar, baking powder, and salt in a bowl.
  2. Fold in almond milk, melted coconut oil, egg, and vanilla extract until the batter is smooth.
  3. Pour batter into a greased 8-inch round cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
  4. Crumble the cooled cake into fine grains using a fork.
  5. Mix in softened cream cheese, Greek yogurt, and maple syrup until the mixture holds its shape when squeezed.
  6. Roll the mixture into 1-inch smooth spheres and chill in the refrigerator for 30 minutes.
  7. Melt chocolate chips and 2 tbsp coconut oil in 30-second microwave intervals until glossy.
  8. Dip the tip of a lollipop stick into melted chocolate, insert halfway into a chilled cake ball, and then dip the entire ball into the chocolate.
  9. Gently tap the wrist to remove excess chocolate and top with sprinkles immediately.