Oat Pops

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.

Pretty Springtime Cakepops. Come and see how to make them at @thechocfestival later today :-)

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

  1. Heat the butter and milk together in a heavy bottomed saucepan
  2. When the butter has melted, beat in remaining ingredients and then leave it to cool.
  3. Take a little mixture and make a ball shape and repeat til all the mixture is used up.
  4. Pop all the balls in the freezer to harden for about 30 mins.
  5. Meanwhile melt the chocolate in a heatproof bowl over a pan of boiling water and then leave to cool while you prep the balls.
  6. Gently pop a stick into each ball so that it’s about half way through.
  7. Dip each ball into the melted chocolate and coat evenly.  Sprinkle with dessicated coconut or chocolate vermicelli at this stage if you like.
  8. Push the stick into the floral foam and leave til the chocolate has cooled.
  9. Decorate with a little edible flower

If you temper the chocolate you’ll get a lovely snap on biting.

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