The Ultimate Healthy Cake Pops for Toddlers: Cinnamon and Spice Lollipops
Hands up. Who doesn’t love a cheeky cake pop? Team We Might Be Tiny certainly does. What if we told you that we’ve come up with a healthy cake pop recipe for toddlers (and grown ups) that makes the perfect Christmas treat to please taste buds young and old? And there’s no sugary dough in sight.
Our healthy Cinnamon and Spice Lollipops keep in the fridge for up to 4 weeks, which turns them into the ideal cake pop recipe for busy parents looking for healthy treats that you can whip up well before the craziness of Christmas kicks into gear. Just make sure you hide them from your tiny humans so they’re not all gobbled up before the big day.
Here at We Might Be Tiny HQ we believe that Christmas should be more about time with family and friends and less about elaborate food prep. That’s why any recipe that makes the cut not only needs to taste delicious and get your toddler’s seal of approval, it also must leave room for the grown ups to enjoy the festivities. And our healthy Christmas cake pops tick all those boxes (and then some).
When you’ve made up your batch of Cinnamon and Spice Lollipops simply pop them into a We Might Be Tiny Grip Cup ready for your hungry herd to enjoy.
And this is how you create some of the most delicious healthy no-bake cake pops you’ll taste this Christmas.
Makes 9 Lollipops
Prep 20 minutes
Ingredients
- 75 g (3/4 cups) almonds
- 75 g (3/4 cups) cashews
- 100 g (3/4 cup) fresh dates, pitted
- 60 ml (1/4 cup) coconut oil
- 10 g (3 tbsp) raw cacao powder
- 100 g (1 bar) dark chocolate, melted
- 1 tsp gingerbread mix (use equal amounts of ginger, cinnamon, allspice, nutmeg and cardamom)
- 100 g dark chocolate, melted equates to one half of a standard bar
Method
Soak almonds and cashews in 500 millilitres (2 cups) of filtered water with one tablespoon of apple cider vinegar for a minimum of two hours/up to six hours. Then rinse thoroughly with fresh water. This will increase the digestibility of the nuts and remove any moulds and mycotoxins.
Preheat oven to 180 C.
Line a baking tray with parchment paper and roast nuts for 10 - 15 minutes until dry and crunchy. Remove and let cool.
Combine all ingredients in a high-speed food processor until you have a fine crumbly dough.
Roll into balls, stick onto sticks and refrigerate for 1 - 2 hours.
Melt chocolate and dip your lollipops until evenly covered. Place stick into a prepared box or Styrofoam to allow the chocolate to harden before storing or serving.
Store
Store in an airtight container in the fridge for up to four weeks.
