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Lemony Carrot Cake Pops

Bright, zesty, and naturally sweet, these Lemony Carrot Cake Pops are a wholesome twist on a classic treat. Made with crisp Granny Smith apples, fresh carrots, shredded coconut, and creamy almond butter, they’re packed with flavor and nourishing ingredients — no refined sugar required.
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Course Dessert, Side Dish, Snack
Servings 10 Cake Pops
Calories 205 kcal

Equipment

  • Hand Grater or Food Processor
  • Medium Sized Bowl
  • Parchment Paper
  • Baking Sheet to fit 10 cake pops
  • Cheesecloth or Fine Mesh Strainer
  • Small pot
  • Empty Egg Carton optional
  • Popsicle sticks optional

Ingredients
  

For the Filling-

  • 2 1 lb Granny Smith Apples peeled, cored & quartered
  • 1 Carrot large (add more carrots and/or apples if they are small)
  • 1/2 cup 'Let's Do Organic' Shredded Coconut
  • 3 tbsp Almond Butter
  • 1/3 cup Pecans crushed or finely ground, raw or toasted
  • 1 1/2 tsp Ground Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tsp REAL Vanilla Extract
  • 2 tsp Lemon Juice (and zest of one medium lemon)
  • 2 tsp Carrot/Apple Juice

For the Coconut Cream Coating -

  • 1/2 cup Coconut Butter melted
  • 2 tbsp Unrefined/Cold Pressed Coconut Oil melted
  • 1 tsp REAL Vanilla Extract
  • 1 Medium Lemon for zesting

Instructions
 

Preparing the Filling -

  • With a hand grater or food processor with grater attachment, grate the prepared apples and carrots. Squeeze the mixture a few times to loosen the fibers.
  • Transfer to a nut bag, cheesecloth or fine mesh strainer and squeeze or press out as much juice as you can. You should get about 1/2 cup of juice and 2 cups of pulp if using 2 large Granny Smiths.
  • Set the juice aside and transfer the pulp into a medium sized bowl.
  • Grate the lemon zest with a fine grater and add to the bowl. Don't skip the lemon zest as the bioflavonoids add flavor that make up for the lack of sugar
  • Now combine the rest of the filling ingredients together with the carrot/apple mixture. Using your hands, mix to combine well.
  • When the "dough" is ready it should be able to hold a nice ball shape and not be too dry or too wet. Don't worry it's not a science. If it seems too dry or too wet, all you have to do is add more juice or more shredded coconut. The amounts may vary due to the differing size of apples and carrots.
  • Form the dough by gently squeezing some dough back and forth between your hands. Then roll into golf sized rounds and place on a parchment lined baking sheet. The more smooth and uniform they are the better they will look when you add the coating.
  • If desired put a popsicle stick at the center of each cake ball. Be sure that the dough forms around the stick.
  • Transfer to freezer for 30-45 minutes or until just firm.

Preparing the Coating -

  • Melt your coconut butter and coconut oil till just liquid. Do not over heat either.
  • For the coconut butter/cream i like to bring a small pot of water to a boil, remove from heat and place the jar of coconut butter in the pot. It should be deep enough to submerge at least 2/3 of the jar. Allow to sit for 15 minutes. Open the jar and stir it up till smooth, it should now be pourable.
  • In a small bowl or short drinking glass, combine all the Coconut Cream Coating ingredients, stirring to mix well. This recipe should make enough coating to dip the cake balls twice. This way the coating is not transparent and has a better "snap" to it.

To Assemble -

  • Take an egg carton and turn it upside down. Using a skewer, poke medium sized holes in each section. If you don't care about the tops being smooth and pretty you can skip this step and place the dipped balls onto a chilled parchment covered cookie sheet and let them "set" there.
  • Remove the cake balls from the freezer. Take each cake ball and dip it in the Coconut Cream Coating, letting the excess drip off. It should begin to harden. If the sticks are not secure, remove and dip one side in the coating, then place that side into the cake ball and hold for a few seconds until secure. Then continue dipping.
  • Place the cake ball, stick down into one of the prepared egg carton sections (or cake ball side down on parchment paper). Continue to dip the rest of the balls
  • Starting with the first one you dipped, go through and dip each one again for a nice thick coating and a uniform look.
  • Allow to sit until the coating is set, then transfer to an airtight container or baggie and store in the fridge.
  • Cake pops are best eaten slightly chilled but definitely not frozen.

Notes

TIPS: 
Coarser shredded coconut like Bob's Redmill tends to be too coarse and doesn't bind the cake ball together well. 
The Coconut Cream Coating can always be made thicker or thinner just by adding more coconut butter (thicker) or more coconut oil (thinner)
If you are not using popsicle sticks, you can just skewer the chilled ball and dip it into the coating that way. Or place it on a fork and spoon the coating over the ball. 
NUTRITION (1 cake pop)- 205 calories, 17 g fat, 3 g protein, 11 g carbs, 4 g fiber