Strawberry and Chocolate Cake Pops

Ingredients

prepared plain cake/cupcakes

380 g Natvia (2 cups)

75 g butter/margarine softened (1/3 cup)

2 tablespoon Almond Milk

1 tablespoon strawberry Fangks

1 tablespoon Chocolate Fangks

200 g White Chocolate (melted)

Start with a prepared cake/cupcakes.
Break the cake up into crumbs in a large bowl.
Separately, beat the butter until light and fluffy. Add the Natvia and beat to combine. Add almond milk and beat again.
Divide the buttercream mixture between two bowls. Add strawberry Fangks to one half, and chocolate to the other half.
Divide the crumbed cake into two halves. Mix in the strawberry buttercream to one, and the chocolate to the other.
Form the mixture into 1 tbsp sized balls.
Dip bamboo skewers into melted white chocolate and pierce into the balls.
Coat the balls in the melted white chocolate. Use a piece of foam to keep the pops upright while you do this.
Place in the freezer for 30 minutes to set.