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1
Preheat oven to 350F and lightly grease a bread pan with coconut oil. Any size will work.
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2
Stir together the flours, spices, and baking powder together in a large mixing bowl and set aside.
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3
In a smaller bowl, whisk the egg, nut butter, sugar, and almond milk until light and fluffy with a few bubbles throughout. Gently fold the wet ingredients into the dry and mix in the shredded carrots and chopped dates.
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4
Pour the batter into the greased baking pan and bake for 20 minutes - keep an eye on the cake while in the oven and continue to toothpick-test at 2-minute intervals after the 20-minute mark, depending on the size/width/depth of your baking pan. You'll want the cake a bit more dry than usual, as it will be mixed with the coconut frosting to ensure moisture.
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5
Remove from the oven when done baking (golden brown and toothpick comes out clean) and cool completely.
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6
When cooled, remove the cake from the pan and crumble with a fork into small pieces in a mixing bowl. Essentially, you're breaking the cake into crumbles here. Use a large spoon, spatula or your hands to mix in the frosting until well-combined and the cake crumbles are moist.
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7
Next, roll into golf-ball size portions and freeze for at least an hour while you prepare the white chocolate.
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8
Rinse and drain the cashews. Lightly pat them dry with a paper towel. In a high-speed blender or food-processor, pulse the cashews until smooth and creamy and set aside.
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9
In a double-boiler, melt the cacao butter and coconut oil. Gently and carefully whisk in the maple syrup, blended cashews, and vanilla extract until the mixture is smooth. Remove from heat.
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10
Remove the cake pops from the freezer and use a fork, chopsticks, or other preferred method to dip the cake pops in the white chocolate, coat each completely and quickly, and place on a parchment-lined tray. Top with cinnamon and crushed nuts and freeze at least one hour before serving.
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11
Enjoy!
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12
*When making the white chocolate, it will not appear white until it begins to cool, after the cake pops have been dipped and are solidifying in the freezer.
