Mini Football “Cake” Pops & Stability Ball Moves!
Touchdown! Try my fun Super Bowl treat 🙂
- 1 serving vanilla protein powder
- 1/4c raw, unsalted almonds
- 1/4c agave nectar
- 2 tbsp natural almond butter
- 1 tsp dark cacao powder
- 1/2 tsp sea salt
- 2 tbsp rolled oats
- 1/2 – 3/4c dark chocolate (for melting + dipping)
- white decorating icing with narrow piping tip (for drawing laces)
- Optional: lollipop sticks
Toss almonds into a food processor/blender and process until you reach the consistency of a medium-grain meal. Mix almond meal and all remaining ingredients, except dark chocolate chips, in a medium bowl with a spoon. The dough will be thick, and a little crumbly until it is well blended. Divide into equal portions rolling into 1″ balls then mold into your desired mini football shape (rounder for a “cake” pop or flatter like a cookie). Place on a parchment or wax paper-lined baking sheet. Refrigerate or freeze dough footballs until firm (a couple hours).
In a separate small bowl, microwave about a 1/2 cup of the chocolate chips on medium, stirring every 20 seconds until melted, 1 to 2 minutes. Dip the footballs one at a time in the melted chocolate rotating to make sure it is covered entirely. With two spoons or two toothpicks on either side, remove dough football from the melted chocolate allowing the excess to drip back into the bowl. Place dipped footballs on a lined baking sheet and refrigerate about 15 minutes until the chocolate has set. With white decorating icing and a small plain tip, pipe laces onto each football pop. Refrigerate or freeze until ready to serve.
To make “Cake” Pops: If you want to make these fabulous footballs into “cake” pops, simply dip the tip of a lollipop stick in a little of the melted chocolate and insert into the football a little less than halfway. Place back in the freezer on lined baking sheet for several minutes to firm up. Remove from freezer and carefully dip each football in the melted chocolate, rotating until covered and allowing the excess to drip back into the bowl. Once all footballs are dipped, stick into a styrofoam block to dry, stick side in. Refrigerate about 20 minutes until the chocolate has set. With white decorating icing and a small plain tip, pipe laces onto each football pop. Refrigerate or freeze until ready to serve. Makes 10-12 mini footballs.
(Photo Credit: Jesus Esquivel)
How To Do It: Lay with your chest on the stability ball and place your hands at the sides of your chest. Keep your toes on the floor and your legs straight while you push your body up until your arms are extended without locking your elbows. Hold and balance for one second. Return to the starting position and repeat. Do 12 reps for 4 sets.
My Challenge: Place your hands closer together and as you come down keep your elbows back into a tricep push up. Bring your feet closer together, or raise one off of the ground, to make it even harder.
Muscles Targeted: chest, triceps, abdominals
How did you do? It’s harder than it looks to keep your balance!
~ Coach K