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Food should be simple, delicious and most importantly fun.

June 16, 2020

Vegan Cake Pop Recipe

Vegan Cake Pop Recipe

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  • SERVES: 2



  • 4 tablespoons 100% raw cacao powder

    ½ cup almond meal

    4 tablespoons protein powder

    1 tablespoon honey

    1 ½ tablespoon coconut water

    4 tablespoons desiccated coconut

    Raw Chocolate (Optional)

    ⅓ cup coconut oil (warm)

    ½ cup cocoa powder 

    3 Tablespoons Maple syrup 

    Toppings Options

    Chia seeds 

    Hemp seeds 


    Edible flowers 

    Toasted nuts



    1. Make Raw Chocolate by whisking together coconut oil, cocoa powder and maple syrup until smooth and combined. 
    2. In your second mixing bowl, add mix cacao powder, coconut, almond meal and protein powder, honey and coconut water and mix until combined.
    3. Roll tablespoonfuls of the mixture into about 4-5 balls then skewer with paddle pop stick. 
    4. Line your cupcake papers on the bench then sprinkle, fill the base with your choice of topping.
    5. Dunk your cake pops into your raw chocolate, and transfer into your loaded cupcake papers , sprinkle and cover with more of your favorite toppings 
    6. Place in the fridge for 10 minutes to set and enjoy.


    • 6 x Paddle pop sticks (Branded ?) 
    • 2 x mixing bowls 
    • 2x Gloves 
    • 1 x Baking tray or plate (to refrigerate sticks) 
    • 4 x Ramikons 
    • Measuring cups 
    • Measuring spoons 
    • Baking tray 
    • Baking paper
    • Cupcake papers

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.





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