Once the cake was made and cooled, I crumbled it into small pieces. Simply take the cake crumbles and mix with whatever add-in you like. Form bite-size balls and freeze for about 10-15 minutes (for easier dipping). Melt some allergy-free chocolate chips (I used Enjoy Life) over low heat and dip away. Place a stick in the chocolate covered cake ball if desired to create a cake pop. (I saw some similar cake pops on Keeley McGuire's blog. See how she makes them here.)
I wanted to try three different kinds of cake balls to see which was the favorite. One was mixed with buttercream frosting, one with dedicated peanut-free almond butter (I used Barney Butter), and one with soy butter (I used Wowbutter). For the almond butter and soy butter, I microwaved it for 30 seconds to make it easier to mix.
The favorite was the one mixed with buttercream frosting, but the others were good too. It just depends how sweet you want it!