Halloween Cake Pops

Ingredients

• 140 g soft butter
• 100 g Coconut sugar
• 2 Eggs
• 1 pinch salt
• 100 g spelt flour type 1050
• 50 g ground nuts (e.g., walnuts, hazelnuts, almonds, macadamia nuts)
• 1 tsp Baking powder
• 5 tbsp buttermilk
• 80 g cream cheese
• 200 g white chocolate
• coloring food (orange, green and black)
• 1 tbsp chocolate sprinkles (from dark chocolate)
• 1 licorice string

Instructions

1. 1.

   Cream 80 g butter with 80 g coconut sugar and gradually fold in the eggs with salt. Mix flour with nuts and baking powder and alternately stir into the egg mixture with buttermilk. Pour batter into a 24 cm diameter springform lined with parchment paper, smooth top and bake at 180 °C (fan: 160 °C; gas: level 2–3) for about 25 minutes. Remove, cool and crumble into a bowl.

2. 2.

   Beat remaining coconut sugar with the rest of the butter until creamy and mix well with cream cheese. Knead this cream with cake crumbs, form small balls and cover for about an hour in the refrigerator.

3. 3.

   For decoration chop chocolate coarsely, melt over a hot but not boiling water bath and let cool slightly. Leave some white, color another part orange and tint a third black with food coloring. Dip lollipop sticks first into white chocolate, insert into the balls and let dry for better grip. Press pumpkin‑rib patterns into some balls (e.g., with a wooden stick), dip in orange chocolate and decorate with green food coloring.

4. 4.

   For spiders dip some balls in black chocolate, sprinkle with chocolate sprinkles and adorn with licorice legs. Dip ghost balls in white chocolate, let dry slightly and paint faces with black chocolate. Let everything dry well (place in an empty egg carton or a drilled twig for stability).