CAKE POP, with a homemade @gbutter cinnamon bun graham cracker
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Ingredients
- 1 serving (serving = 1 serving (16 g)) Almond Butter
- 1 large egg white
- 1 tsp cinnamon
- 1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 2 serving (serving = 1 tbsp) Hershey's Special Dark Chocolate Chips
- 1/4 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
- 1 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
- 1/2 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
- 1 serving (serving = 1 scoop) Jay Robb Vanilla Whey Protein Powder
- 3/4 serving (serving = 1 scoop) Designer Whey Chocolate Whey Protein Powder
- 0.56 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
- 0.4 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
- 1/4 serving (serving = 1/2 cup) Wegmans 0% Fat Greek Yogurt Plain
- 1/2 serving (serving = 1 tsp) Chatfield's Date Sugar
Ingredients
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Instructions
- For G Butter Graham Crackers
- 2 TBcup Cinnamon Bun G Butter 'livstrong5'
- 2 TB almond milk
- 1 TB almond meal
- 1 TB coconut flour
- 1/2 tsp date sugar
- 1/2 tsp cinnamon
- For Vanilla Cake
- 1 scoop vanilla whey
- 3 TB oat flour
- 1 egg white
- 1/4 cup greek yogurt
- 1/4 cup almond milk
- 1 tsp baking powder
- For Chocolate Coating
- 1 TB coconut oil
- 2 TB dark chocolate chips
- 3/4 scoop chocolate whey
- Bake vanilla cake batter in 15 mini muffin tins (or USE CAKE POP PAN!) at 350F for 18 minutes, or until cooked through.
- Bake Graham Crackers (350 25 minutes) or crush boxed graham crackers.
- Purchase G Butter at sweat.com and use livstrong5' for discount and free shipping IF USING G BUTTER CRACKERS, you only need about 4.
- Once cake is cool, shave off the top edges, to form a cake pop shape.
- Microwave coconut oil and chocolate chips for 1 minutes, stir completely, and then add chocolate whey and stir till smooth.
- Roll cake pop in chocolate, then roll in crumbled graham crackers.
- Repeat until all cake pops are done!
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