Description
Protein Dessert Pistachio Cake Pops: A Delicious Treat!
Ingredients
Scale
- 1 cup cooked and cooled quinoa
- 1 cup pistachio butter
- 1/2 cup honey or maple syrup
- 1/2 cup vanilla protein powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup crushed pistachios (for coating)
- 8 ounces dark chocolate (for coating)
Instructions
- In a large mixing bowl, combine the cooked quinoa, pistachio butter, honey or maple syrup, vanilla protein powder, vanilla extract, and salt. Mix until well combined and a dough-like consistency forms.
- Refrigerate the mixture for about 30 minutes to help it firm up.
- Once chilled, scoop out small portions of the mixture (about 1 tablespoon each) and roll them into balls. Place the balls on a parchment-lined baking sheet.
- Insert a lollipop stick into each ball and freeze for at least 1 hour until firm.
- While the cake pops are freezing, melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Dip each frozen cake pop into the melted chocolate, allowing any excess to drip off.
- Roll the coated cake pop in crushed pistachios to cover. Place back on the parchment-lined baking sheet.
- Once all cake pops are coated, refrigerate until the chocolate is set, about 30 minutes.
Notes
- For a different flavor, substitute almond butter for pistachio butter.
- Add a pinch of cardamom or cinnamon to the mixture for a unique twist.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 10g
- Sodium: 0mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Protein Dessert Pistachio Cake Pops