These are great to make with children. They are a cross between truffles and cake-pops. There is really no cake in them, so they can’t be cake-pops…maybe truffle-pops? Pretty much Nutella and oats truffles in a stick 🙂
The only tricky part is covering them in chocolate, because they are a bit more fragile than cake-pops and the melted chocolate is less runny than Candy Melts, which is the traditional coating for cake pops. However, placing them in the freezer before hand, makes the job a lot easier.
Ingredients (for 20 easy-pops):
For the easy cake-pops:
1 cup Nutella (Dulce de Leche works great too)
1/2 cup porridge oats (maybe a bit more, if the mixture looks too wet)
1/4 cup grated coconut
180 g dark chocolate for coating.
1.- Mix the Nutella, oats and coconut together. Put the mixture in the fridge for 1/2 an hour. It should look like this.
3.- Place them in the freezer for 15 minutes, while you chop and melt the chocolate. You can melt it in the microwave or in a bain marie. Just make sure no water falls into the chocolate or it will go grainy and solid.
4.- Once you take the truffles out of the freezer, dip a stick in the melted chocolate and put it through one of the little balls. Repeat with all the truffles. Then place in the freezer for 20 minutes. This will make it easier to handle them.
5.- After 20 minutes, take them out of the freezer and dip them one at a time in the chocolate. You can use the cake pop technique explained by Bakerella on minute 1:58 in this video or you can help yourself with a small knife or spatula.
They are great with a bitter coffee, to cut through the sweetness.
Another tasty variation is to add chopped candied orange peel. It gives the mixture a lovely citrus flavour that goes really well with the chocolate.
So expect a lot of green juices, spelt breads and healthy cooking for next week!!
Have a great Tuesday!