PB Chocolate Cake Pops

PB Chocolate Cake Pops

When I asked what kind of recipes people wanted to see on A Healthy Harmony, I got so many responses asking for peanut butter chocolate cake pops.

Ask and you shall receive!!

These ones have a few extra ingredients compared to my 3-Ingredient Oreo Cake Pops BUT they are just as easy! (and more tasty in my humble opinion)

I got a lot of help from different people on this recipe as the actual cake part is Soozy’s Grain Free double chocolate muffins and the binding frosting is Minimalist Baker’s Vegan 3-Ingredient Peanut Butter Mouse!

Other than that, it’s reeeeeal simple!! You can make the mousse ahead of time but be careful to hide it from yourself…. it was a struggle to reserve 4 tablespoons for this recipe. Not even joking.

IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!

Peanut Butter Chocolate Cake Pops

Peanut butter and chocolate come together to make a party on a stick!

Course Dessert, Snack
Keyword gluten free, Minimal Ingredients, refined sugar-free
Author Kelly

Ingredients

  • 4 tbsp Minimalist Baker 3-Ingredient PB Mousse *linked above
  • 2 Soozy’s Double Chocolate Muffins *defrosted
  • 1 tbsp Mini Dairy-Free Chocolate Chips
  • 1/4 cup Creamy Peanut Butter
  • 1/2 tbsp Coconut Oil
  • 6-8 Paper Sticks *optional if you don’t wan’t the ‘pop’ part

Instructions

  1. In a small bowl, mash together the pb mousse and chocolate chips with muffins. Place it into the freezer for 10 minutes to chill.

  2. Once chilled, roll the mixture into 6-8 balls and place them on a plate. (each one will be able 1 1/2 tbsp worth) Stick the stick in them (if using) and place the plate back in the freezer for 10-20 to set up.

  3. Once the 20 minutes is up, heat the creamy peanut butter with coconut oil in a small bowl, in the microwave for 30 seconds before whisking it together.

  4. Dip each cake pop in the melted peanut butter until fully coated, tapping off the excess. Once the cake pops are fully coated, place them back in the freezer until the peanut butter is no longer runny.

  5. These are best kept in the fridge until you’re ready to eat them!

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