These SunButter Carrot Cake Pops are a delicious and nutritious treat that combines the flavors of carrot cake with the creamy goodness of SunButter. They make for a perfect snack or dessert, especially for those with nut allergies.
Ingredients: 1 cup grated carrots. 1/2 cup SunButter sunflower seed butter. 1/4 cup maple syrup. 1/4 cup almond flour. 1/4 cup shredded coconut. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup vegan chocolate chips. Wooden or lollipop sticks. Crushed nuts or additional shredded coconut optional, for coating.
Instructions: In a large mixing bowl, combine grated carrots, SunButter, maple syrup, almond flour, shredded coconut, ground cinnamon, ground nutmeg, and salt. Mix well until a dough forms. Using your hands, roll the dough into small cake pop-sized balls and place them on a lined baking sheet. Insert wooden or lollipop sticks into each carrot cake pop. Place in the freezer for about 15-20 minutes to firm up. While the cake pops are chilling, melt the vegan chocolate chips in a microwave-safe bowl or using a double boiler. Dip each chilled cake pop into the melted chocolate, coating it evenly. If desired, roll the chocolate-covered cake pop in crushed nuts or shredded coconut for extra texture and flavor. Place the coated cake pops back on the lined baking sheet and let them set in the refrigerator for at least 30 minutes. Once the chocolate coating is firm, your SunButter Carrot Cake Pops are ready to enjoy! Serve chilled and store any leftovers in the refrigerator.
Prep Time: 30 minutes
Cook Time: 0 minutes
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