Easy-peasy "cake pops" that are totally healthy, too.

If there’s one thing all mums worry about, it’s their child’s health.

Mother-of-two Mandy Sacher is no stranger to making sure her kids are eating healthy, nourishing foods right from the get-go, and her experience as a Paediatric Nutritionist has led to her own recipe book, overspilling with healthy options that your children will actually eat.

So much so that it is the only cookbook that Roxy Jacenko’s children actually eat out of and swears by.

Mandy Sacher was kind enough to share one of her recipes with us, and don’t worry, we got the full breakdown…

RECIPE.

BLISS BALL CAKE POPS (CHOC CHIA POPS in Wholesome Child book)

This healthy take on cake pops have become my go-to for school birthday treats instead of cupcakes. The kids love them and the teachers do too!

Prep time: 20 mins (+2 hours freezing time)
Makes: 30

Ingredients

1 cup (160g) mixed seeds (pumpkin, sunflower, sesame). If you don’t require this to be school-friendly, use a cup of mixed nuts instead.
1/4 cup (50g) chia seeds
1 cup (240g) soft Medjool dates, pitted
1/4 cup (60ml) coconut oil, melted
1 tbs cacao posder
1 tbs carob powder
1 tsp cinnamon
30 lollipop sticks

Topping

Homemade Chocolate (see page 89 of the Wholesome Child Cookbook), in liquid form OR 250g dark chocolate, melted
1/2 cup desiccated coconut

Equipment

High-speed food processor

Instructions

Place all seeds, including chia seeds (or almond meal) into high speed processor and process until smooth.

Add half the dates and the coconut oil and process again until smooth.

Add remaining dates and process again.

Add the remaining ingredients and process until smooth consistency is reached.

Roll into little balls and place into freezer for an hour on a lined baking tray.

To make topping, place chocolate in small pot and melt over low heat. Once melted, remove from heat.

Remove bliss balls from freezer and place each one on top of a lollipop stick. Dip in melted chocolate then roll in desiccated coconut (if using). Place choc pop in glass cup with chocolate end sticking up to let the chocolate set before placing on a lined baking tray to go into the freezer. Let set in freezer for at least an hour before serving.

Serving and storing leftovers

Remove from freezer at least 10 minutes before serving. Store in the freezer for up to 4 months.

Tip

Leave out the chocolate and roll in desiccated coconut instead for a yummy bliss ball treat (sticks optional).

“These nut-free chocolate bliss balls are packed full of zinc, calcium and antioxidants – a perfect way to satisfy and sweet tooth.”

You can find out more about Mandy Sacher or her book Wholesome Child on her Facebook or her website.

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