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