Rate this recipe

Lavender and Linseed Cake Pops

Lavender and Linseed Cake Pops

BY

A fantastic, bite-sized LCHF/banting treat that is so delish!

Crush Mag Online Crush Mag Online

Cake Pops
½ C (125 ml / 75 g) coconut flour
3 Tbsp (45 ml) xylitol granules
2 tsp (10 ml) baking powder
2 large eggs
¼ C (60 ml) cream
2 Tbsp (30 ml) butter, melted
1 Tbsp (15 ml) linseed
4 lavender heads, finely chopped

Lavender Sugar
2 Tbsp (30 ml) xylitol granules
1⁄3 C (80 ml) desiccated coconut
4 lavender heads

Cream Cheese Icing
¾ C (190 ml/ 200 g) plain cream cheese, at room temperature
¼ C (60 ml) cream
2 Tbsp (30 ml) honey
20 cake pop sticks or wooden skewers
lavender petals, to garnish (optional)

Cake Pops
Preheat the oven to 180 °C.

Grease a large cake pop mould (24 hole) with non-stick cooking spray.

Whisk all of the ingredients for the cake pops together. The mixture will be quite firm and will need to be spooned into the cake pop moulds. Use the back of a butter knife to smooth it out. The mixture won’t rise much but you will need to cover it with the cake pop lid so that it has space to expand. Do not insert the cake pop sticks/skewers at this point. Bake for 10-12 minutes until cooked through. Allow to cool.

Lavender Sugar
Place all the ingredients for the lavender sugar into the bowl of a food processor and blend until fine.

Cream Cheese Icing
Whisk all of the ingredients for the icing together.

To Assemble
Dip the top of each cake ball into the icing and then gently roll in the lavender sugar. Place the cake balls onto a cake pop stick or skewer and sprinkle with extra lavender petals (optional).

Tip: if you are using wooden skewers make sure that you remove the sharp ends otherwise the skewers will poke right through the cake balls.

Tip: The cake balls could be served as little cake bites without being put onto skewers.