Ingredients:

  • 1 cup whole wheat pastry flour (or all-purpose flour) — 120 g (or 125 g AP)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon fine salt
  • 1/3 cup granulated sugar — 67 g
  • 2 large eggs
  • 1/3 cup unsweetened applesauce — 80 g
  • 1/4 cup plain nonfat Greek yogurt — 60 g
  • 2 tablespoons neutral oil (vegetable or light olive oil) — 30 ml
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon (optional: 1 tablespoon lemon juice)
  • 1/3 cup plain nonfat Greek yogurt (binder) — 80 g
  • 2 tablespoons confectioners’ (icing) sugar — 16 g
  • 1/2 teaspoon vanilla extract (for binder)
  • 6 ounces dark chocolate (60–70% cocoa) or chocolate melting wafers — 170 g
  • 1 teaspoon coconut oil (or vegetable oil) — 5 ml (optional, to thin coating)
  • Sprinkles, finely chopped toasted nuts, or extra lemon zest, for decoration (optional)
  • 20 lollipop sticks (or wooden skewers cut to size)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan.
  2. Whisk together dry ingredients: whole wheat pastry flour, baking powder, baking soda, and fine salt in a bowl.
  3. In a separate bowl, whisk granulated sugar, eggs, unsweetened applesauce, neutral oil, 1/4 cup Greek yogurt, vanilla extract, and lemon zest (and lemon juice if using) until combined.
  4. Fold the wet ingredients into the dry ingredients until just combined; batter should be pourable but not runny, similar to a quick-bread batter.
  5. Pour batter into the prepared pan and bake 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan 10 minutes, then transfer to a rack to cool completely.
  6. Crumble the cooled cake into a large bowl until fine crumbs form. In a small bowl, stir together binder: 1/3 cup Greek yogurt, 2 tablespoons confectioners' sugar, and 1/2 teaspoon vanilla extract.
  7. Add binder gradually to the crumbs, starting with about 2 tablespoons and adding more (2–4 tablespoons total as needed) until the mixture holds together when pressed but is not wet or greasy.
  8. Shape mixture into balls about 1 to 1¼ inches (2.5–3 cm) diameter using a 1–1.5 tablespoon scoop or your hands. Place balls on a parchment-lined tray. Optionally dip the tip of each lollipop stick into melted chocolate and insert into each ball to glue.
  9. Chill shaped pops at least 30–40 minutes in the refrigerator (or 10–15 minutes in the freezer) until firm to the touch so they hold shape when dipped.
  10. Gently melt dark chocolate in 20–30 second bursts in the microwave, stirring between bursts until smooth, or melt over a double boiler. Stir in up to 1 teaspoon coconut or vegetable oil if the coating needs thinning.
  11. Dip each chilled pop into melted chocolate, tap off excess, and place back on parchment. Add sprinkles, chopped nuts, or extra lemon zest immediately before the chocolate sets. If chocolate thickens, reheat briefly and continue in small batches.
  12. Chill dipped pops 10–15 minutes until the chocolate is set. Store in the refrigerator for short-term storage or serve at room temperature.