If your kids are always begging you to do a drive-thru the Starbucks line for a cake pop — this ones for you! Bring the excitement of this sweet treat into your home and never be left empty handed when the requests come in!
Line a small baking sheet or plate with parchment paper. Set aside.
In a large bowl add the cashew butter, maple syrup, vanilla extract, almond extract, and almond flour. Mix to combine.
Using your hands, take about 1 tablespoon of the mixture and roll into balls. Place on the prepared baking sheet.
In a separate medium bowl, add the white chocolate and coconut oil. Microwave in 20 second increments, stirring in-between, until the chocolate is melted and smooth. Add a few drops of red food coloring and stir to combine until the mixture is a light pink color.
White chocolate is a little trickier to work with than regular chocolate so I have found the easiest way to coat the balls is to take a dollop of the melted chocolate and spoon it over each of the cake balls. Using a rubber spatula, spread it to coat as much of the top as possible.
Once all of the balls are coated, sprinkle the tops with the white sprinkles.
Place into fridge and chill for at least one hour to allow the chocolate to fully harden and for the center to set a bit more. Store in air-tight container in fridge or freezer.
