While planning a backyard picnic with a diverse group of friends I encountered what may be a party planner’s worst nightmare. The problem went something like this: Sally is allergic to nuts, Tom is lactose intolerant and allergic to nuts and Karen hates the taste of coconut.
Oh, and I found this out just a few hours before the picnic was supposed to begin. My first thought was to ditch dessert (I mean who needs it anyway!?). My sweet tooth was quick to banish the idea of a picnic sans desert and gently reminded me that I could indeed come up with a tasty and nourishing solution to my picnic predicament.
Instead of preparing different dishes to suit everyone’s dietary needs (or worse, forgoing dessert altogether) I decided to serve these easy and healthy super food cake pops. The great thing about these little gems are their versatility. Plus, they’re really easy to make and can double very nicely as both picnic food and a nutritious snack for tired and hungry little ones who’ve spent hours playing in the summer heat. You can use whatever fruit you have on hand and really have fun with it. I used figs and berries in my Super Food Cake Pops Recipe but you can use whatever fruits you like. There are countless combinations and decoration options for these simple treats.
Due to the aforementioned constraints, I decided to make four “true” cake pops with a yogurt variation and a coconut cream variation. The “true” cake pop is modeled after raw & vegan cakes and is made with a date crust and a cashew filling. The “knock-off” cake pops for Sally and Tom were simply made with the same date crust but instead filled with either yogurt or coconut cream. I made four yogurt pops and four coconut pops. If you’re not allergic to nuts, you can easily double or triple the true cake pop recipe.
Kari writes at Cooking with Toddlers a blog dedicated to sharing the love of cooking and eating wholesome foods with little folks. She has two boys under three.