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Wednesday, October 24, 2012

Pumpkin Spice Cake Pops




Pumpkin Spice Cake Pops  (Advanced & Core Plan Approved)
                     Recipe:  Dr. Melissa Sell
Cake
½ Cup Coconut Flour                ½ Cup Xylitol (pulverized)
2TBS Psyllium Husk Powder      1 Tsp Stevia
¼ Tsp Sea Salt                         1 TBS Vanilla Extract
¼ Tsp Baking Soda                   ½ Cup Coconut Oil or Butter (melted)
6 Eggs                                      4 TBS Organic Pumpkin
1 TBS Cinnamon                        1 Tsp Nutmeg
Frosting
½ Bar Organic Cream Cheese     1 Tsp Cinnamon         1 TBS Organic Butter (softened)
¼ Cup Xylitol (pulverized)           1 Tsp Vanilla extract   Stevia (to taste)
Chocolate Coating
6 TBS Butter or Coconut Oil,       6 TBS Unsweetened Cocoa Powder   ¼ Cup Xylitol (pulverized)          
½ Tsp Sea Salt            Stevia to taste    1 Tsp Cinnamon     Dash of Nutmeg 

Thoroughly combine cake ingredients and bake 12 cupcakes at 350 for 22 minutes. Allow cupcakes to cool and place in a large mixing bowl. Combine cupcakes with frosting 1 TBS at a time until cake sticks together (not too dry, not too sticky). Form cake/frosting mixture into small balls (about 3-4 TBS), place on parchment and cool in fridge for 1-2 hours. Melt chocolate coating over low and allow to cool down to room temp. Remove cake balls from fridge, dip one end of a lollipop stick into chocolate mix and insert into cake ball ¾ of the way. Spoon chocolate until cake pop is covered then insert stick into craft foam and place in fridge to cool!