White Chocolate Cake Batter Truffle Pops

Cake pops caught everyone's attention a while back, and I completely understood the appeal. Something about eating dessert on a stick just makes it more fun. But most cake pop recipes involve baking a whole cake, crumbling it, mixing it with frosting, and re-rolling it which, honestly, feels like a lot of effort just to end up with something sticky and a bit heavy.

This version skips the cake entirely. The base is a Cake Batter Cashew Butter truffle Medjool dates blended with cake-batter-flavoured cashew butter and rolled oats into dense, sweet little orbs. Stick a lollipop skewer in each one, dip in melted white chocolate, and you've got something that looks exactly like a cake pop, tastes like birthday cake, and requires zero oven time.

The flavour is the part that genuinely surprised me the first time I made these. Dates, cashew butter, and oats don't sound like birthday cake but cake batter flavoured cashew butter is a trump card. That specific nut butter (from Ashlee Marie) has this sweet, vanilla-forward, almost sprinkle-scented quality that makes the whole truffle taste like raw cake batter in the most wonderful way. Wrapped in white chocolate, they are genuinely spectacular.

No Lollipop Sticks? No Problem

If you don't have lollipop sticks or wooden skewers, skip them entirely and make regular truffles. Just drop the chilled balls into the melted chocolate, roll around with a fork until evenly coated, lift out, and set on parchment. The coating sets just as well and they still look and taste incredible. The pop format is purely for fun and presentation.

Either way, the key is making sure the truffle balls are very cold before dipping freeze them for 20–30 minutes so the chocolate sets almost immediately on contact and you get a clean, even shell.

Ingredients

• 6 soft Medjool dates, pitted
• 1/2 cup of Ashley’s Cake Batter Cashew Butter (I didn’t add in the sprinkles)
• 1/4 cup old fashioned rolled oats
• 1/2 cup white chocolate chips (I’m partial to the Sunspire brand)

Instructions

Step 1: Prepare the Cake Batter Mixture

1. In a mixing bowl, combine the white cake mix, softened butter, sweetened condensed milk, vanilla extract, and a pinch of salt. Mix everything together until you have a smooth and creamy cake batter consistency.
2. Gently fold in the rainbow sprinkles, adding a pop of color and a burst of fun to your truffle pops.

Step 2: Shape the Truffles

1. Using your hands, scoop out small portions of the cake batter mixture and roll them into bite-sized truffle balls. Place them on a baking sheet lined with parchment paper.
2. Insert a lollipop stick into each truffle ball, making sure it’s secure but not poking through the other side.
3. Once all the truffles have sticks, place them in the freezer for about 30 minutes to firm up.

Step 3: Coat the Truffle Pops

1. In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Heat in 30-second intervals, stirring each time until the chocolate is completely melted and smooth.
2. Remove the truffle pops from the freezer. Dip each one into the melted white chocolate, allowing any excess to drip off.
3. Place the coated truffle pops back on the parchment paper-lined baking sheet.

Step 4: Decorate and Set

1. Before the chocolate coating sets, you can add extra sprinkles or decorations for a festive touch.
2. Allow the truffle pops to cool and harden. You can speed up the process by placing them in the refrigerator for about 15-20 minutes.

Step 5: Enjoy!

Your White Chocolate Cake Batter Truffle Pops are now ready to enjoy! These sweet treats are perfect for any celebration, and they make great gifts too.

Instructions

Step 1: Prepare the Cake Batter Mixture

1. In a mixing bowl, combine the white cake mix, softened butter, sweetened condensed milk, vanilla extract, and a pinch of salt. Mix everything together until you have a smooth and creamy cake batter consistency.
2. Gently fold in the rainbow sprinkles, adding a pop of color and a burst of fun to your truffle pops.

Step 2: Shape the Truffles

1. Using your hands, scoop out small portions of the cake batter mixture and roll them into bite-sized truffle balls. Place them on a baking sheet lined with parchment paper.
2. Insert a lollipop stick into each truffle ball, making sure it’s secure but not poking through the other side.
3. Once all the truffles have sticks, place them in the freezer for about 30 minutes to firm up.

Step 3: Coat the Truffle Pops

1. In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Heat in 30-second intervals, stirring each time until the chocolate is completely melted and smooth.
2. Remove the truffle pops from the freezer. Dip each one into the melted white chocolate, allowing any excess to drip off.
3. Place the coated truffle pops back on the parchment paper-lined baking sheet.

Step 4: Decorate and Set

1. Before the chocolate coating sets, you can add extra sprinkles or decorations for a festive touch.
2. Allow the truffle pops to cool and harden. You can speed up the process by placing them in the refrigerator for about 15-20 minutes.

Step 5: Enjoy!

Your White Chocolate Cake Batter Truffle Pops are now ready to enjoy! These sweet treats are perfect for any celebration, and they make great gifts too.

Directions

1. Place the dates and cashew butter in the bowl of a food processor; process until well-mixed, scraping down the sides of the bowl as necessary. Pulse in the oats until the mixture comes together as a crumbly “dough”.
2. Using a mini ice cream scoop or small spoon, scoop out spoonfuls of the mixture and roll into 10 balls using your palms.
3. Push lollipop sticks (or small wooden tester sticks) into the truffles. Place on a plate and chill in the refrigerator until firm, about 1 hour.
4. Melt the chocolate chips one of two ways: place in a heat-proof bowl and microwave in 30 second increments, stirring in between each, until chocolate is fully melted; OR place in a heat-proof bowl set over a pot with 1 inch if simmering water and stir until melted.
5. Holding on to the sticks, dip each truffle pop into the melted chocolate and place on a piece of wax or parchment paper. Chill in the fridge until set, at least 30 minutes.

Decoration Ideas

• Rainbow sprinkles pressed in before the chocolate sets the classic cake pop look
• Coloured sanding sugar for a sparkly, festive finish
• A drizzle of dark chocolate over the white for a contrast effect
• Mini chocolate chips pressed gently into the coating while still wet

Nutritional Information Per Truffle Pop

• Calories: 120 calories per truffle pop
• Total Fat: 7 grams per truffle pop
• Saturated Fat: 4 grams per truffle pop
• Cholesterol: 10 milligrams per truffle pop
• Sodium: 75 milligrams per truffle pop
• Total Carbohydrates: 14 grams per truffle pop
• Dietary Fiber: 0 grams per truffle pop
• Sugars: 10 grams per truffle pop
• Protein: 1 gram per truffle pop

Please note that these values are rough estimates and can vary based on the specific ingredients and portion sizes used.

It’s always a good idea to calculate precise nutritional information based on the exact brands and quantities of ingredients you use, especially if you have specific dietary requirements or restrictions.