Vegan Pecan Pie Cake Pops

Instructions

1. For the Pecan Cake Pops, preheat oven to 350°F and grease a 13x9-inch dish. Combine all of the ingredients in a large mixing bowl and whisk together until just combined. Carefully pour the batter into the greased dish.  

2. Bake 50 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. 

3. Meanwhile, for the Frosting, place all the frosting ingredients in a large bowl. Using a hand mixer, combine until smooth and well blended. Set aside. 

4. Once the cake is cooled, cut to remove edges of the cake (you can discard them or enjoy them separately). Cut the remaining cake into 6 to 8 pieces. Crumble the cake into a large bowl. Add 1/2 cup of the frosting to the crumbled cake and mix until it reaches a dough-like consistency, adding more frosting as necessary. It should stay together with no cracks when rolled into a ball.  

5. Line a small baking sheet with parchment paper. Using a cookie scoop or measuring spoon, roll the dough into 1 tablespoon-sized balls. Place on the baking sheet and chill, covered, for at least 2 hours.  

6. Meanwhile, for the Pecans, line a small baking sheet with parchment paper; set aside. In a medium pan over medium heat, toast the pecans for 3 to 4 minutes until browned and fragrant. Add the vegan butter and stir until melted. Add the spices and stir until combined. Stir in sugar, water and a pinch of salt. Continue stirring until the mixture thickens and coats the nuts, about 2 to 3 minutes. Spread the spiced pecans in a single layer on the lined pan and cool completely. After cooling, finely chop the pecans to make them easier to coat the cake balls.  

7. Place the chocolate chips and shortening in a heat-safe glass bowl over a pot of simmering water. Mix constantly until chocolate has melted completely. Transfer to a small cup or bowl that will be deep enough to dunk the cake balls in for coating. 

8. Dip one end of cake pop sticks into the melted chocolate, coating about 1/2 an inch. Immediately press it into a cake ball. Continue until you have added sticks to all of the cake balls.  

9. Once sticks are set, dip each cake pop into the melted chocolate to coat completely. Very gently tap the cake pop on the edge of your cup or bowl while twisting to shake off any excess chocolate. Once the excess has dripped off, coat with spiced pecans. Set the cake pop aside on a baking sheet or cake pop stand, then continue with the remaining cake pops. 

10. Refrigerate the cake pops about 15 minutes to allow the chocolate to set, then enjoy!