Oatmeal Almond Chocolate Cake Pops

Name: Oatmeal Almond Chocolate Cake Pops
Yield: 362 g
Ingredients: Cacao Mass 40 g; Low-fat Milk 70 ml; Roasted Almonds 7 each; Allulose Syrup 80 spoon; Cadiya Crunchy Peanut Butter 40 g; Unsweetened Cocoa Powder 30 g; Almond Flour 30 g; Fridge-kept Rolled Oats 65 g

Difficulty EASY 1,118 kcal

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Ingredients

Main ingredients

Cacao Mass 40 g
Low-fat Milk 70 ml
Roasted Almonds 7 each
Allulose Syrup 4 spoon
Cadiya Crunchy Peanut Butter 40 g
Unsweetened Cocoa Powder 30 g
Almond Flour 30 g
Fridge-kept Rolled Oats 65 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 149.18 g 44%

Protein 37.32 g 11%

Fat 69.08 g 45%

Serving size 362g

Cooking steps

1

Grind the oatmeal finely and set aside.
2

Chop the almonds into small pieces.
3

Melt the chocolate using a double boiler or microwave.
4

Mix the ground oatmeal, chopped almonds, and melted chocolate thoroughly.
5

Shape the mixture into small balls.
6

Insert sticks into the cake pops.
7

Refrigerate for 30 minutes until set.

Oatmeal Almond Chocolate Cake Pops

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