Cookie cream cake pops, delicious treats made with cakes or donuts leftovers, an easy and quick recycling recipe.
Cake pops are perfect for any occasion, you can use any type of cake or donuts or even pandoros as long as they are not filled.
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 13 cake pops
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Cookie Cream Cake Pops:
- 2 cups leftover cake
- 7 oz cookie cream
- 5 oz dark chocolate
- as needed hazelnut crumbs
- as needed shredded coconut
Tools for the Cookie Cream Cake Pops:
- 1 Food scale
- 1 Saucepan
- 1 Bowl
Steps to Prepare the Cookie Cream Cake Pops:
In a bowl, crumble 2 cups of leftover cake with your hands; you can use any type of cake or donut as long as it is not filled. We used the BUTTER-FREE DONUT, and you can also use a chocolate dessert.
Add the cookie cream and mix well with a spoon until you get a homogeneous mixture, then place it in the refrigerator for 30 minutes to firm up.
After the time has elapsed, take the mixture and form balls of about 1 oz each; we got 13.
Melt the dark chocolate in a double boiler or microwave. Once melted, dip each ball into the chocolate with the help of a fork, then place them on a plate lined with parchment paper.
On one plate, put the hazelnut crumbs and on the other the shredded coconut.
When the chocolate starts to harden (but is still slightly soft), roll half of the balls in the hazelnut crumbs and half in the coconut, making sure they stick well.
Place the cake pops on a serving plate and store them in the refrigerator. If you prefer, you can also place them in paper cups.
FAQ (Frequently Asked Questions)
What can I use instead of cookie cream?
You can use Nutella, pistachio cream, or jam.
What can I use instead of hazelnut crumbs and coconut?
You can use dark chocolate sprinkles, sugar decorations, chopped almonds, or pistachios.
