Description
Indulge in the unexpected delight of Brussels Sprouts Cake Pops – a unique and flavorful twist on a classic treat. These bite-sized morsels combine the earthy sweetness of Brussels sprouts with a rich, creamy filling and a crisp, sugar-coated exterior for a truly unforgettable experience.
Ingredients
– 1 pound Brussels sprouts, shredded
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 cup all-purpose flour
– 1/2 cup powdered sugar, for coating
Instructions
1. In a food processor, shred the Brussels sprouts until they resemble fine confetti.
2. In a large bowl, beat the cream cheese until smooth. Add the granulated sugar, vanilla, cinnamon, and nutmeg, and mix until well combined.
3. Fold the shredded Brussels sprouts into the cream cheese mixture until evenly distributed.
4. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
5. Freeze the cake pops for 30 minutes to firm up.
6. In a shallow bowl, add the all-purpose flour. One at a time, dip the frozen cake pops into the flour, coating them completely.
7. In a separate shallow bowl, add the powdered sugar. Gently toss the floured cake pops in the powdered sugar until they are evenly coated.
8. Serve the Brussels Sprouts Cake Pops chilled or at room temperature, and enjoy the unexpected delight!
Notes
These cake pops can be stored in an airtight container in the refrigerator for up to 5 days. For a more indulgent treat, you can also dip the cake pops in melted chocolate or white chocolate before coating them in powdered sugar.
- Prep Time: 30
- Category: Pies & Pastries
- Method: No-Bake
- Cuisine: American