Rich, chocolaty, and filled with delectable figgy goodness, this cat cake pops are sure to please anyone this Halloween!
Yield 14 cat cake pops
FOR THE POPS:
16 ounces of Turkish figs (for me, 22 figs)
2 tablespoons of sunflower seed butter (can be substituted with creamy almond or cashew butter)
3 tablespoons of apple cider (can be substituted with water or apple juice)
1 heaping tablespoon of cocoa powder
A generous pinch of salt
8 ounces of dark chocolate or dark chocolate chips
2 tablespoons of coconut oil
Almond flakes (can be substituted with pumpkin seeds, sunflower seeds, or large coconut flakes)
Blanched almond slivers, cut in half (can be substituted with sesame seeds, raisins, or mini chocolate chips)
Dried guava (can be substituted with dried mango)
Using a sharp knife, take off the stems of the figs and cube the fruit up into small but not micro pieces. Place them in the food processor and pulse until a ball starts to form, about 30 1-second pulses.
To the figs, add the sunflower seed butter, apple cider, cocoa powder, and salt. Process until no big pieces of fig remain and the added ingredients have been full incorporated, about 3 minutes.
Line a large baking sheet with parchment paper. Dip an ice cream scoop or large spoon in cold water, then scoop out a little more than a tablespoon of fig mixture. Drop it into your hands, roll it into a ball, and place it on the baking sheet. Repeat until you run out of figs: I made 14 decent-sized balls.
Stab a lollipop stick deep into the center of every ball. Place in the fridge for 15 minutes just to firm up a bit.
Meanwhile, in a double boiler or a bowl over a saucepan of simmering water, melt the dark chocolate with the coconut oil. Stir frequently with a spatula and remove from the heat as soon as it’s melted.
Take the fig pops out of the fridge. Dunk each one gently in chocolate and use a fork to cover every nook and cranny. Let the excess chocolate drip off over the bowl, then place the fig pop back on the parchment paper. Repeat with the remaining pops, then return to the fridge for 15 minutes so the chocolate will solidify but not completely harden.
Prepare your decorations: use almond flakes for the ears and blanched almond slivers cut in half for the eyes. For the whiskers, use a pair of scissors to cut the dried guava into thin strips, then cut each strip into 4 segments. Make the noses by cutting two or three of the strips into little triangles or squares. You should have 2 ears, 2 eyes, 1 nose, and 4 whiskers for each cat.
To assemble your kitties, stick an almond flake on either side of the lollipop stick, then use a little chocolate to paste on the eyes, whiskers, and nose. You could leave it like that, but I thought my cats looked kinda creepy, so I used some more chocolate to paint on pupils and color in some of the ear.
Repeat with the remaining pops, keeping them as cool as possible so the chocolate won’t melt. I highly recommend keeping the pops you’ve finished or aren’t working on in the fridge or outside, if it’s cold out.
Let harden at a cold temperature for at least an hour before serving. Keep these guys in an airtight container in the fridge.