Gingerbread cake pops

Ingredients

• 4 heaped tbsp oat flour
• 30g vanilla whey protein powder
• 3/4 tsp baking powder
• Pinch salt
• 3 heaped tbsp sugar
• 1 tbsp smooth almond butter
• Sprinkle of each: cinnamon, nutmeg, ground ginger, ground cloves
• 100ml milk or warm water - you may need slightly more
• 1 tbsp vinegar
• 2 tbsp cream cheese
• 150g milk chocolate

Method

1. Mix all the dry ingredients well In a medium bowl, add the water bit by bit until you start to get a cake batter
2. Add the vinegar and almond butter and stir through well
3. Add the mixture to the microwave for 3 minutes, or until risen and cooked through
4. Leave to cool for 10 mins, then break into breadcrumbs using a spoon or fork
5. Leave to cool for a bit longer, then mix through the cream cheese/ yogurt until you can no longer see any of it, and it is fully incorporated
6. Press into 5 balls, then wet your hands and roll them around, so there’s no loose crumbs around the outside
7. Melt the chocolate and roll each ball in it, one at a time
8. Sprinkle with Maldon salt and leave to set in the fridge on a lined baking tray.
9. Keep in the fridge for up to 5 days