Ingredients
Base Mixture
- 300 g high-protein loaf crumbs very finely crumbled
- 5 tbsp marshmallow fluff
- 2-4 tbsp milk added as needed to bind
Coating
- 90 g white chocolate melted for coating
- 3 tbsp rainbow sprinkles
Equipment
Method
- Crumble the high-protein loaf into very fine crumbs and place them into a mixing bowl.
- Add the marshmallow fluff and mix until the dough begins to stick together.
- Add milk 1 tablespoon at a time until a thick, moldable dough forms.
- Roll into 12 tight balls and place them on a parchment-lined baking sheet.
- Freeze the cake pops for 30 minutes to help them firm before coating.
- Coat each chilled cake pop in melted white chocolate and immediately add sprinkles.
- Chill for another 10 minutes until the chocolate is fully set.
Nutrition
Notes
If the dough seems dry, add more milk 1 teaspoon at a time. If the white chocolate thickens too fast, mix in 1/2 teaspoon coconut oil.