Daylight savings, how is everyone with children holding up? That one hour change is always dreaded, who knew one hour could shake things up so much. We're still adjusting over here.
This weekend we had the pleasure of attending a kids birthday party which helped inspire this weeks recipe using the new snickerdoodle flavor. Cake pops are such a fun and perfect bite size treat. The simplicity of this recipe is right up my baking alley, plus its a great one to involve the kids. Its quick enough to hold their attention and allows them to be a little messy and creative- just add some sprinkles.
This recipe can be adapted with any of the delicious flavors of shakeology - just sub out the cinnamon for a complementary spice.
2 scoops Snickerdoodle Shakeology
4 pitted dates
¼ cup / 30 g almond flour
¼ cup / 60 ml unsweetened almond milk
½ tsp. ground cinnamon
6 lollipop sticks
¼ cup / 40 g semisweet (or dark) chocolate chips
2 tsp. extra-virgin coconut oil
Combine Shakeology, dates, almond flour, almond milk, and cinnamon in a food processor; cover. Pulse until fine crumbs form, scraping down sides as needed.
Shape mixture into six equal balls; insert a lollipop stick into the center of each, pressing the ball firmly around the stick. Set aside.
Add chocolate chips and oil to a small microwave-safe bowl; microwave on high for 30 seconds. Stir, then microwave 30 seconds more, if needed.
Dip each cake ball into chocolate mixture to coat. Place into a cake pop stand (see tips below) or arrange on a plate lined with parchment paper; refrigerate until chocolate hardens, about 15 minutes.
Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month.
Portion Fix Containers: 1 Yellow, 2 tsp.
Enjoy as an occasional treat. Be sure to track it.
Find more information about this recipe on Beachbody's blog h ere.