Butterscotch Cake Pops

If you’re a fan of bite-sized sweet treats, then you will surely be pleased with these Butterscotch Cake Pops! They are easy and fun to make, and I promise they won’t disappoint your taste buds!

Ingredients (About 35 cake pops)

Frosting
3/4 cup Icing sugar
1 tbsp Non-dairy milk
2 tbsp Vegetable margarine/butter
2 tbsp Crisco
1/4 tsp Vanilla extract

Top Layer
1 1/2 cup Vegan chocolate chips or chunks
1 tsp Crisco

Method

1. Make the cake and bake it at 350 °F for approximately 25–30 minutes, or until done. It is best to make the cake a day before, but it is not necessary

2. Prepare the icing by combining all the ingredients until it forms a creamy consistency.

3. After your cake is done baking and has cooled, remove the thin top brown layer. Then, crumble the rest of the cake with your hands into a bowl.

4. Add the frosting to the crumbled cake and mix very well. The cake must turn into a dough-like consistency. (It should become slightly sticky, and like dough, it will be able to be rolled. If the mixture is too sticky and unable to roll into smooth balls, add the extra 1 scoop of protein powder. This discrepancy is due to different cake boxes).

5. Once you have the correct consistency roll into round, smooth balls.

6. Next, melt the chocolate. Use when it is warm, not hot.

7. Take your cake pop sticks and dip the end about 1 inch into the warm chocolate mixture. Then, stick it into the cake pop ball.

8. Place the balls in the fridge for about 10 minutes.

9. Once out of the fridge, dip the rest of your balls into the warm chocolate.

10. Garnish however you like! I did half of mine with crushed nuts and half with a caramel drizzle. The caramel drizzle is 3 tbsp maple syrup and ¼ cup almond butter. (If you garnish with nuts, you can sprinkle the nuts on right away before the chocolate has cooled. For the caramel drizzle, wait for the chocolate to harden before drizzling).

By Christa Maria
Writer at RAW Nutritional

Originally published at https://rawnutritional.com.