Healthy vegan cake pops

Happy weekend, friends! We’re barreling our way toward Valentine’s Day, and whether your style is more Valentine’s, Galentines, anti-commercialism, or anything in between, I bet it’s still got hearts floating around your head on some level. Sort of like birthdays—the older we get, the less some of us feel inclined to announce the day, but when it comes around it still needs that pink-and-white, cake-and-candle flavor. When it comes to Valentine’s Day, sharing a little sweetness really is extra fun in the kitchen, and the yields can be brimming with hidden goodness, too.

I love getting to work with Organic India products, especially when they can offer extra sweetness for my sweeties, on multiple levels. Sweet indulgences don’t have to be sugary. Incorporating immune-boosting herbal supplements, these simple, splendid Cinnamon Vanilla Cake pops are healthy enough for a midday power-up, yet wholly welcome as dessert.

I love this combo of blood-sugar regulating, antioxidant loaded Ceylon Cinnamon, stress-relieving Ashwagandha, and hormone-balancing Shatavari, but you can swap in any of your favorites. Unless baked using a mold, cake pops are traditionally made by combining crumbled cake with frosting, forming a thick, sticky mixture that can be rolled into balls and dipped. With nutrient-rich, chewy Medjool dates, almond flour, and a little nut butter, you get a similar dense texture to classic cake pops that's really decadently dipped bliss balls bursting with natural sweetness guaranteed to please. Your whole body will feel the love. Happy Valentine’s/Galentines/Anti-tines Day, all! xo

Cinnamon Vanilla Cake Pops
Yield: Approximately 15 pops

1 Cup fine almond flour
1 Cup pitted Medjool dates (about 10)
1 Teaspoon ORGANIC INDIA Ceylon Cinnamon
1 Teaspoon vanilla extract
3 Tablespoons unsweetened vanilla plant milk
¼ Cup desiccated coconut
¼ Cup almond butter
½ Teaspoon ORGANIC INDIA Ashwagandha
½ Teaspoon ORGANIC INDIA Shatavari
Candy melts for dipping (8 ounce?)
Sprinkles, to decorate
To serve: lollipop sticks

Combine all ingredients through ORGANIC INDIA herbal supplemts in a food processor. Blend until thoroughly combined. Mixture may be slightly crumbly.
Transfer to a bowl and use a spatula to press into a sticky dough.
Roll into approximately 15 1-inch balls and place in the freezer to firm up for at least one hour.
When the balls are firm, set up a block of styrofoam, box, with holes, or cake pop stand and have sprinkles ready.
Gently melt the candy coating according to package directions, or choose to either melt in a double boiler or microwave in microwave-safe bowls at low power for 30-second intervals, stirring after each until completely melted.

Insert a stick about halfway into the center of a cake pop. Dunk the pop in the melted coating until submerged, and turn to evenly coat while letting excess drip off.
Before the chocolate coating hardens, decorate each pop with sprinkles. Push the pops into your styrofoam block, stand, or other holder to keep them upright while setting. If the balls seem to be sliding off the sticks while dipping, feel free to dunk without the sticks, let rest on a tray while the coating hardens, and insert the stick into the flatter side once set.

Repeat with each cake pop. If the chocolate hardens, you may need to carefully reheat, gently or in the microwave at 30 second intervals or less.

Store in an airtight container in the fridge, bringing to room temperature before serving.