Initially, I had no idea what I wanted to do. I thought about how much I loved the “cheesecake” part of my raw carrot cake, so wouldn’t it be great to eat that on a stick? Fabulous. I didn’t know how I would create a non-chocolate based coating until I came across this raw frosting that uses coconut oil. In case you didn’t know, coconut oil hardens at slightly below room temperature, so it would be fairly easy to make it liquid-y enough to dip into and remain hard enough to stay on. Perfect!
I’m quite pleased with how well these turned out – much better than my first try at cake pops. They also have considerably less sugar and are slightly healthier than those ones, too! I say slightly healthier as man, oh, man are these babies rich. It’s a good thing that they only come in small balls!
Raw Strawberry Cheesecake Cake Pops
1 1/2 c. raw cashews, soaked overnight
3/4 c. chopped strawberries
Zest of 1 lemon
Juice of 1 lemon + 1 tbsp. lemon juice
1/4 c. dried coconut
1/3 c. agave nectar
6 tbsp. coconut oil
Strawberry coating (recipe below)
- Drain and rinse the soaked cashews. Place in a food processor or blender with all the ingredients.
- Process until smooth (or as smooth as you can get it), stopping occasionally to scrape down the sides and taste to see if you need to add anything.
- Scrape mixture into a bowl and stick in the freezer for 1 hour or the fridge for 3, stirring occasionally until the mixture is solid enough to form into balls. Place balls in a wax paper lined pan and store in the fridge.
- 30 minutes before you plan to “ice” the cake pops, dip the end of lollipop sticks in agave nectar and insert into cake pops 1/2 – 3/4″ (depends on the size of your pops. If it pokes through, that’s okay. Just re-roll the balls and insert the stick perpendicular to the original hole. One they all have sticks, place them in the freezer for at least 20 – 30 minutes or until the outside is frozen.
- Make strawberry coating (recipe below.) Store bowl in a sink 1/3 full of warm water to make sure the icing stays liquid.
- Pour some dried coconut into a cereal bowl.
- Remove pops from freezer. One at a time, swirl the pops in the strawberry coating (it should be liquid enough to cover easily and then since the pops are frozen, it will immediately start to solidify.)
- Dip the non-quite solidified pop into the dried coconut, doing your best to evenly coat it.
- Place pops upright in a piece of styrofoam. Store in the fridge or else they might get too soft and want to fall off their sticks.
105 g Coconut oil (according to these people, this is 1/2 c.)
2 tbsp. agave nectar
4 – 5 tbsp. strawberry purée (I pureed 6 – 7 small strawberries in my magic bullet until smooth.)
- Place coconut oil in the mixing bowl. Place the bowl in a sink of warm water until the coconut oil is half melted.
- Beat on high until coconut oil is fluffy.
- Add agave nectar and beat until well combined.
- Add strawberry purée and beat until well combined. This coating should be fairly liquid-y.
- Keep bowl in warm water to ensure proper consistency, stirring occasionally to prevent the mixture from separating. Remove as necessary.
Have you tried making cake pops before?
This recipe has been submitted to: Slightly Indulgent Tuesdays.