| SERVINGS | PREPARATION | COOK TIME | TOTAL TIME |
| 16 | 30 min | 15 min | 45 min |
iNGREDIENTS
- 2 cups almond flour
- ¼ cup arrowroot powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¼ cup melted coconut oil
- ½ cup maple syrup
- 1 tbsp vanilla extract
- 1 tsp lemon juice
- ⅓ block cream cheese, softened
- 1½ cups white chocolate, divided
- 1 tbsp Sipology’s matcha, your flavor of preference
- Cake pop sticks
- Optional: sprinkles
DIRECTIONS
- Preheat oven to 350F and line 8 × 8” cake pan with nonstick spray.
- In a large bowl, combine almond flour, arrowroot powder, baking soda, ½ tbsp matcha, and salt.
- In a smaller bowl, whisk eggs, melted coconut oil, maple syrup, vanilla, and lemon juice.
- Add wet ingredients to dry and stir until combined, then pour into pan. Bake uncovered for 22-24 minutes or until lightly golden, but not brown.
- Let cool for 5 minutes, then scoop out the soft insides (and top is okay) of the cake, leaving the hard brown outsides. Leave the edges and save them for snacking.
- Pour them into a bowl and add the cream cheese. Use your hands to mix; it will be hot, but the cream cheese should chill it enough to handle. Roll into balls and place on parchment-lined baking sheet.
- Melt ¼ cup of white chocolate by microwaving in increments for 30 seconds until completely smooth. Dip the end of the cake pop stick into white chocolate and then halfway into the ball. This helps hold the stick in place. Place in freezer to chill for 20 minutes.
- Melt remaining chocolate and stir in ½ tbsp matcha. Take balls out of freezer and coat completely in chocolate. Dip in sprinkles if desired.
- Place on cookie cooling rack over top of baking sheet to prevent puddles of chocolate at the bottom. Refrigerate at least 10 minutes before eating.
