Easter is the perfect time to bake with your children and these healthy cake pops are the perfect recipe. They’re fun, they’re pretty, they’re tasty and ….they’re sugar-free! I use my foolproof brownie recipe as they’re soft enough to shape and are deliciously moist. They are dipped in high quality melted white chocolate and coloured naturally with beetroot powder to give a lovely pink colour. You can also use other natural colours like turmeric powder for yellow and spinach juice or matcha green tea powder for green and it’s also nice to leave some naturally white too. They are decorated with white marzipan (but you can use sugar paste if you don’t mind sugar) but they are equally delicious with no decorations too.
I love baking with children. They are just so enthusiastic and put all their passion into baking and decorating. I spent many years teaching children (and Mums) how to bake and cook and found this THE most rewarding part of my job. My beautiful 5-year-old helper today was no exception. She put her heart and soul into the whole process from the baking to the decorating and didn’t have to tell me they tasted delicious… I could tell as the brownie slices kept disappearing….one by one.
The proof is in the picture…
So to make the healthy cake pops, Lexi adds dark chocolate, coconut sugar, butter and apple sauce to a heavy bottomed saucepan and melts them over a low heat until melted. They are then left aside to cool. Then she sieves the dry ingredients together: plain flour, cacao powder and baking powder.
Like most children, she loved using her hands more than the spoon!
Mix the dry and wet ingredients together until well combined….
Turn into a lined tin or dish and bake in the preheated oven for 25 minutes until crusty on the outside and soft on the inside…
Good enough to eat as they are! Leave to cool then place in a food processor to crumble…
Squeeze hard to make it squidgy…
Shape into round or desired shapes. Place in the freezer to harden while you make the decorations. If they are too soft when dipping they tend to collapse into the melted chocolate. We want them semi-frozen so the chocolate hardens slowly enough to allow the decorations to stick …
Lexi made so many incredible decorations. We coloured the white marzipan with the following:
Blue Spirulina powder
Then she rolled it out and made her decorations. The rabbit ears were placed on wooden toothpicks and left to harden…
The next stage is to melt some good quality white chocolate. We melted it in our thermomix but if you don’t have one then melt it in a heatproof bowl over a pan of simmering water. If you melt white chocolate in the microwave you can over cook the chocolate which then crystallises. We recommend Green and Black’s White chocolate or Skellig’s White Chocolate Drops. If it is too thick add a little coconut oil so that it is of a smooth dropping consistency perfect for dipping. Add the natural colours to colour the chocolate once melted.
Dip the lollipop stick into some melted chocolate then slowly place the stick half way into the brownie cake pop. Then dip the cake pop into the melted chocolate and lightly hold it until the excess chocolate drips into the bowl.
Place the decorations on the chocolate before it hardens. Then place the cake pop in a cake pop stand or a block of polystyrene. Leave to set for an hour. These cake pops are displayed in an Easter box with a hidden polystyrene block covered with a pretty napkin.
One proud baker…
One cute bunny… and the cake pops are cute too…
If you like these then you’ll love these Easter recipes for kids!
- 3 large sweet apples
- 2 tablespoons water
- 200g dark chocolate
- 100g coconut sugar
- 100g butter
- 1 cup apple sauce
- 160g plain flour
- 25g raw cacao powder or cocoa powder
- ½ teaspoon baking powder
- 300g white chocolate
- 1 teaspoon coconut oil, optional
- ground turmeric
- blue spirulina powder
- green tea matcha powder
- edible decorations
- lollipop sticks
- Preheat the oven to 170˚C.
- To make the apple sauce peel, core and slice the apples. Place in a saucepan with the water and simmer until cooked. Mash until smooth.
- Melt the chocolate, coconut sugar, butter and apple sauce in a heavy bottomed saucepan stirring continuously until smooth. Leave to cool.
- Sieve the flour, cacao powder and baking powder in a bowl.
- Mix the dry ingredients with the melted chocolate mix and stir until smooth.
- Pour into a lined brownie dish and bake in the oven for 25 minutes or until cooked. Leave to cool.
- Place in a food processor or stand mixer until crumbled. Shape into round shapes. Place on a lined plate in the freezer until half frozen.
- Melt the white chocolate in a heatproof dish over a pan of simmering water until smooth. If it is too thick add the coconut oil. Colour with desired natural colouring.
- Dip a lollipop stick into the melted chocolate and press a round cake ball half way onto the stick.
- Dip into the chocolate and let the excess chocolate drip into the bowl. Decorate with edible decorations before the chocolate completely sets.
- Place in a cake pop stand or polystyrene block until the cake pops set. Ready steady eat!
- If the chocolate coating on the cake pops set too fast before placing the decorations on then add some melted chocolate with a tooth pick to the back of the decoration to allow it to stick to the cake pop.
- Make sure the cake pops are half frozen before dipping. If the cake pops are too soft they can collapse into the melted chocolate.