In a food processor, combine eggs, granola, dates, cinnamon, ginger, nutmeg, cardamom and vanilla. Process until smooth. Scrape mixture into a bowl, cover and refrigerate for at least 2 hours.
Line a baking sheet with parchment paper. Roll egg mixture into 15 balls (about 1½ tbsp) and place on baking sheet.
Place white chocolate in a microwave-safe mug. Microwave on High in 30-second increments, stirring in between, for about 2 minutes total, just until melted. Stir in coconut oil.
Dip ½-inch (1 cm) tip of each lollipop stick into the melted chocolate and insert into cake balls. Refrigerate for 10 to 15 minutes, until cold.
Reheat chocolate, if necessary, and dip each cake pop fully into chocolate letting excess drip off before replacing onto baking sheet. Reheat chocolate, as necessary to keep fluid, in between dipping. Decorate wet chocolate with sprinkles and let set.
Store pops refrigerated in a covered container lined with paper towel for up to 3 days.
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