Vegan Cake Pop Recipe

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Print Friendly, PDF & Email
  • SERVES: 2

Ingredients

  • 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 

    100&1000

    Edible flowers 

    Toasted nuts

     

Instructions

    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.

Equipment:

    • 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.

Products

Hey Food Lover!

Gain access to our new weekly recipes straight to your inbox and join our exclusive Food Lovers Facebook Group! 

2020-06-16T15:32:13+10:00