Glittery cake pops December 21, 2016 0 Share No Comments on Glittery cake pops Glittery cake pops February 10, 2021 by admin Category Uncategorized Recipe by Nadia's Healthy Kitchen Ingredients For the vegan & gluten-free chocolate cake: 2 tbsp Linwoods Milled Organic Flaxseed + 6 tbsp hot water 3/4 cup (130g) buckwheat flour 1/4 cup (30g) ground almonds 1/3 cup (45g) cocoa powder 1/3 cup (70g) coconut or brown sugar 1/2 tsp instant coffee granules mixed in 1 tbsp hot water. 1 tsp baking soda 1/4 tsp salt 1/2 cup (125ml) coconut oil, melted 3/4 cup (180ml) milk of choice 1 tsp apple cider vinegar 3 tbsp maple syrup To make the cake pops: 3 tbsp whipped coconut cream - refrigerate a can of full fat coconut milk overnight, remove the solid part only and whip for a few minutes using a hand mixer. 1 tbsp maple syrup 100g dark chocolate, melted Cake pop sticks Glittery edible dust/spray Instructions Make your flax 'eggs' by mixing 2 tbsp milled flaxseed with 6 tbsp hot water. Leave to set for 15 minutes. Preheat your oven to 180*C (160*C fan assisted)/ 350*F. In a large bowl, mix together the flour, ground almonds, cocoa, sugar, baking soda and salt. In another bowl, mix together the melted coconut oil, milk, maple syrup, vinegar and coffee. Pour the wet mixture over the dry ingredients along with the set flax eggs. Mix well to combine. Transfer mixture into an 8" square cake tin covered with parchment paper. Bake for 20-25 minutes. Leave to cool completely. Crumble the cake into a large bowl and add in the whipped coconut cream and maple syrup. Mix well then start shaping into balls. Place in the freezer for 30 minutes. Dip one of the sticks about half an inch in the melted chocolate, then push into a cake pop. Dip in the melted chocolate, place in a glass and spray with the glitter. Repeat with the rest of the cake pops. Leave to the side to allow the chocolate to set. Enjoy!