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APRIL FOOLS Spicy Cake Pops

APRIL FOOLS Spicy Cake Pops printPrint Recipe

  • ***APRIL FOOLS 2013—We dare you to try it***
  • 1 TJ's Cinnamon Coffee Cake
  • 1/2 cup TJ's Whipped Cream Cheese
  • 1 cup TJ's Sriracha Sauce (not available until mid-April)
  • 1 bag TJ's Semi-Sweet Chocolate Chips
  • 3 Tbsp TJ's Organic Virgin Coconut Oil
  • 1/4 cup TJ's Shredded Sweetened Coconut
  • 15-20 Lollipop Sticks (find at your local craft store)

Start boiling a large pot of water. Break coffee cake into pieces and place into a food processor, pulse a few times until cake is evenly crumbled. Place cake crumbles, sriracha sauce and cream cheese in a bowl and mix with hands until ingredients are well incorporated. Roll cake mixture into 15-20 balls and place onto a greased baking tray. Set aside. Reduce the heat to medium-low, so the water stops boiling, create a double boiler by placing a metal mixing bowl over the top of the pot—the bottom of the mixing bowl should not touch the water. Place chocolate and coconut oil into bowl and stir until it melts. Place a cake ball into the bowl with the melted chocolate and roll gently with a spoon until well coated. Repeat for remaining cake balls then place them back onto the baking sheet, a few inches apart. If desired, coat chocolate balls with shredded coconut at this time. Dip the tips of the lollipop sticks into the chocolate and insert about half way through each ball. Place tray of cake pops into the freezer and wait 20 minutes or more for chocolate to set. Remove from freezer and decorate with sriracha sauce as desired.

Serves: 15 - 20
Cooking Time: 45 - 60 Minutes

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