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1
Process the Chokis® and cream cheese in a food processor for about 5 minutes. Then shape the cake pops into balls using your hands.
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2
Place them in the freezer for about 15 minutes to stiffen.
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3
Melt down the chocolate in the microwave for 20 seconds then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for 20 seconds, stopping, stirring and returning to the microwave until the chocolate has melted.
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4
Dip the end of each cake pop stick in some melted chocolate and insert it into the cake pop.
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5
Pour the chocolate into a glass and mix warm coconut oil and dip the cake pops in. Then place them into a styrofoam block to set at room temperature.
