I demonstrated this recipe at the London Chocolate Festival and it raised a few eyebrows with some of the bakers in the audience. It’s really like a cake pop but made from oats.
An alternative to a cake pop
You’ll need
- 50g unsalted butter
- 4 tbsps whole milk
- 80g caster sugar
- 2 tbsp cocoa powder
- 100g oats
- 100g desiccated coconut
- 2 tbsp chopped nuts
- 100g dark chocolate (70% cocoa solids)
- 1 tbsp Baileys (optional)
- Flowers to decorate (optional)
- Cake pop sticks, lollipop sticks or the little stirrers you get from pret/Starbucks (ssssh!)
- A block of floral foam covered in cling film.
To make them
- Heat the butter and milk together in a heavy bottomed saucepan
- When the butter has melted, beat in remaining ingredients and then leave it to cool.
- Take a little mixture and make a ball shape and repeat til all the mixture is used up.
- Pop all the balls in the freezer to harden for about 30 mins.
- Meanwhile melt the chocolate in a heatproof bowl over a pan of boiling water and then leave to cool while you prep the balls.
- Gently pop a stick into each ball so that it’s about half way through.
- Dip each ball into the melted chocolate and coat evenly. Sprinkle with dessicated coconut or chocolate vermicelli at this stage if you like.
- Push the stick into the floral foam and leave til the chocolate has cooled.
- Decorate with a little edible flower
If you temper the chocolate you’ll get a lovely snap on biting.