Christmas Cake Pops Recipe

For the filling:

• 1 scoop (30g) Bulk Nutrients Protein Matrix+ in Limited Edition Christmas Pudding flavour
• 50g pecans
• 50g walnuts
• 50g almond or hazelnut meal
• 10g coconut oil
• 10g molasses or maple syrup
• 10g honey or rice malt syrup
• 1 teaspoon coconut sugar
• 1 teaspoon vanilla essence
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 10-30ml water
• 2 tablespoons shredded coconut

For the topping:

• 100g dark chocolate
• 1 teaspoon coconut oil
• Optional toppings: Crushed nuts, sprinkles and white chocolate drizzle

1. Step 1: Place all filling ingredients except the water in a processor and blend until smooth.
2. Step 2: If too dry, add 10ml water at a time until mixture reaches desired texture.
3. Step 3: Roll into 16 equal sized balls.
4. Step 4: Place in the fridge for 30 minutes or until they become firm.
5. Step 5: In the meantime begin to prepare the topping.
6. Step 6: Melt the dark chocolate with the coconut oil either in the microwave or on a stove top.
7. Step 7: When the balls are set, place one ball onto a cake pop stick or skewer and dip into chocolate.
8. Step 8: Before the chocolate sets, sprinkle with optional toppings. To help avoid chocolate dripping, gently rotate the cake pop while the chocolate sets.
9. Step 9: Place into a vertical holder (like a tall glass) in the fridge to allow it to set fully.
10. Step 10: Repeat with the remaining balls.
11. Step 11: Best stored in the fridge until ready to place out for your guests!