To prepare, arrange a cake pop stand or create one by poking small holes in the Styrofoam so the cake pop sticks can stand up while the chocolate coating dries.

In a medium bowl, mix the first five ingredients together until a dough forms. If the mixture seems dry, you can add ½ tbsp more yogurt at a time until it is a consistency you can roll into a ball.

Divide the dough into 12 even portions and roll them into balls. Stick cake pop sticks into them and place the whole tray in the freezer for about 15 minutes.

Before taking the cake balls out of the freezer, melt the chocolate with the oil in the microwave. Heat it in 15- to 20-second increments, stirring after each interval until the chocolate is smooth.

If needed, transfer the chocolate to a cup or container with tall sides to make it easier to dip. Dip each cake pop into the chocolate one by one, gently shaking the cake pop and tapping the stick on the bowl so the excess chocolate falls off.

After dipping them in the chocolate, dip the tops in your preferred sprinkles or scatter the sprinkles on. Place on the cake pop stand so it can dry without any marks or indentations. Repeat the process with every cake pop, reheating the chocolate if it begins to thicken too much.