Soy Cake Pops

Ingredients
• 1 cup rolled oats
• 16-ounce block extra firm tofu (not silken), drained & pressed
• ½ cup nut butter (peanut, cashew, almond, etc.)
• 4 tablespoons 100% maple syrup
• 2 teaspoons vanilla extract
• 1 cup icing (store-bought or homemade)
• 3 tablespoons colorful sprinkles
• 32 lollipop sticks
Instructions
1. In a food processor or blender, pulse oats until they have a flour-like texture. Remove and set aside.
2. Add tofu, nut butter, maple syrup, and vanilla extract in the same food processor or blender. Puree until smooth and creamy.
3. Stir the oats into the tofu mixture.
4. Scoop about 1 tablespoon of the mixture, form it into a ball, and insert a lollipop stick into the center. Repeat until all the mixture is used (about 32 balls). Chill the balls in the fridge for 15–20 minutes to firm up.
5. Heat the icing slightly if needed to make it easier to dip. Dip each ball into the icing, using a spoon to ensure it is fully coated. Let excess icing drip off.
6. Immediately roll the iced cake ball in colorful sprinkles or sprinkle them over the top before the icing sets.
7. Place the coated cake pops on a parchment-lined tray to allow the icing to set completely.
8. Once set, store the cake pops in a container with a lid in the fridge for up to 7 days or in the freezer for up to 3 months (thaw when ready to eat).