I swore off cake pops when I found out one of those suckers = 170 calories of pure goodness (and let’s be real, who really eats just ONE cake pop?). Then the smart folks over at NAKD figured out a way to make them healthy and still tasty. Rather than take their word for it, I decided to give it a shot. Here’s the recipe with my notes/tips on what it was like actually making these snacks.
- 4 Nakd Cocoa Orange Bars
- 100g Dark Chocolate
- Zest of 1 large orange
- Divide the 4 Nakd bars into 5 sections and roll each into a firm ball. Gently push a cake pop stick into the centre of each ball and leave to firm up some more in the freezer
- Meanwhile, melt the chocolate by placing it in a heatproof bowl over a pot of boiled water. Once melted, leave to cool slightly at room temperature.
- Scatter the orange zest onto a baking tray lined with parchment paper and leave in the oven (heated at 150c) for about 10 minutes until the zest is dried out completely. Once dried, place the orange zest in a food processor or spice grinder and pulse until it looks like small sprinkles.
- When the chocolate has cooled slightly but is still runny, dip the cake pops in one at a time. Twirl the pop to make sure the chocolate is evenly coated and then sprinkle the
orange zest all over the pop. Return to the freezer or fridge to set for 30 minutes.
Sectioning + Rolling: First of all, I got tired rolling so I only used 3 bars which I split in half. Sectioning them into 5 would have made them way too small.
Difficulty level: I would rate this a 2/5 in terms of difficulty (5 being extremely difficult). It was really straight forward where the hardest bit was actually rolling the bars into bite-sized circles.
- These bars are very greasy and firm so I would suggest massaging them between your hands to warm it up to make them more mouldable.
- When you go to put them in the freezer (both times) put them in an enclosed small container! We struggled a bit and lost a cake-pop during the transfer (RIP little guy).