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Veganske kroglice z malinami, veganska sladica
theveganharmony

Vegan cake pops with raspberries

Juicy refreshing cake pops coated with vegan white chocolate are a perfect snack.
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Servings: 20 cake pops
Ingredients Method

Ingredients
  

Cake batter
  • 160 g all purpose flour
  • 5 g baking powder
  • 20 g coconut sugar
  • 10 g agave syrup
  • 15 g peanut butter
  • 200 ml almond milk
  • 1 teaspoon vanilla extract
  • 50 g raspberries
Other ingredients
  • 120 ml almond milk
  • 30 g agave syrup
  • 120 g vegan white chocolate

Method
 

Cake batter
  1. Mix flour, baking powder and coconut sugar.
  2. In another bowl, mix agave syrup, peanut butter, almond milk, and vanilla extract.
  3. Pour the liquid mixture into the dry mixture and mix everything together.
  4. At the end add fresh or frozen raspberries and mix them in.
  5. Pour the dough into a baking pan lined with baking paper and bake for 15-20 minutes at 180°C.
  6. Once the batter is baked, place it on a cooling rack and allow to cool completely.
Cake pops
  1. Once the batter has cooled, crumble it into a bowl with your hands.
  2. Add the vanilla extract and almond milk, and let stand for a few minutes for the batter to soak the liquid.
  3. Then mix the batter and milk with your hands to get a mixture from which you can form balls.
  4. Take some of the batter and shape it into a ball between your hands.
  5. Repeat until you have used up all the batter.
  6. Then melt some white vegan chocolate over the steam and dip each ball into it.
  7. Place the balls in the refrigerator for a while to allow the chocolate to harden, then keep them in a sealed container.