Vegan Chocolate Cake Pops
Need a beautiful sweet treat to surprise a chocolate-loving family member for their birthday? Want something special to give to a vegan friend to say thanks for helping you out? Or maybe you just want to test out your baking skills while making yourself something delicious? Whatever the question is, the answer is vegan chocolate cake pops!
- 5 cups chocolate zucchini bread scratches
- ½ cup chocolate nut spread or nut butter + cocoa
- ½ cup dates washed and pitted
- ¼ cup almond milk
- 1 tsp vanilla extract
- 2 cups milk chocolate
- Sprinkles or nuts
Combine the chocolate nut spread, dates, vanilla and almond milk in a food processor and blend until smooth.
Into a medium-sized bowl, crumble the chocolate zucchini bread into small crumbs with your hands. Make sure there are no large pieces of zucchini bread.
Add the chocolate cream mixture you made in step 1 into the bowl with the crumbled zucchini bread. Beat with a hand mixer until well combined and all the zucchini bread pieces have been thoroughly coated in the chocolate cream mix.
Roll the cake pop mixture into 23 evenly sized balls and place them on a baking sheet lined with parchment paper. Place the cake pops in the fridge and leave to chill for 1 hour.
After the cake pops have chilled, melt the milk chocolate in the microwave. Leave the chocolate to cool down completely before using it otherwise it will crack when it sets.
Remove the cake balls from the refrigerator. Dip a lollipop stick about a 1/2 inch into the melted chocolate then insert it into the center of the cake ball. Carefully dip the cake ball into the chocolate and move it around until it is completely covered.
Decorate each chocolate-covered cake pop with sprinkles and place upright into a styrofoam block or box and leave to set.
Calories: 209kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Sodium: 16mg | Potassium: 97mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg