Apple and Carrot Cake Pops Suitable for Easter

Peel and grate the carrots and apple or cut into large pieces and chop with the lemon juice in the Thermomix for 3 - 4 seconds on level 5. Transfer to another container. Put butter, sugar, salt, cinnamon, eggs, flour, cornstarch and baking powder in the container and mix to a batter (2 minutes / speed 4).

Fill the dough into a prepared loaf pan and bake in the preheated oven on the middle rack at 180 degrees top / bottom heat for about 30 - 40 minutes. When the cake is done, remove it and let it cool down. Then remove from the mold and crumble in a bowl.

Add the cream cheese, butter and powdered sugar to the crumbs and mix everything well. Shape walnut-sized (but can also be a bit larger or smaller) balls with your hands and refrigerate for a few minutes (fridge or even better: freezer)

Melt white chocolate and coconut fat in the Thermomix at 50 degrees for about 3 minutes at level 3 and the butterfly attachment. Dip the stalks about 1.5 cm deep into the chocolate and place each in a cake ball. When all the balls have a stick, it is best to refrigerate again for 10-15 minutes.

If the couverture is firm again, stir again for a few minutes at 50 degrees, level 2. Dip the cake pops upside down in the couverture, turn them slightly so that excess chocolate drips off and decorate as desired. Then let it dry. With food coloring you can change the color of the glaze as you like.