ingredients
- 100g smooth peanut butter
- 50g ground almonds
- 2 ½ tbsp Sweet Freedom CHOC SHOT
- 1 ½ tbsp Sweet Freedom HONEYCOMB SYRUP
- ½ tbsp raw cacao nibs (optional)
- 10 cake pop sticks
- Parchment paper
make
- In a medium sized bowl, mix together the peanut butter, ground almonds, CHOC SHOT, HONEYCOMB SYRUP and cacao nibs (optional) until well combined.
- Once combined, roll the cake pop batter into 10 equal sized cake pop balls (about 1 tablespoon per cake pop ball).
- Place the cake pop balls onto a plate with parchment paper.
- Gently add a cake pop stick into each cake pop balls.
- Place in the freezer to set (about 15 minutes).
- Enjoy as a delicious treat!
Thanks @scandihealthyfoods for creating this lovely recipe for us!
