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Gluten-free + Raw + Vegan Recipe | Easter Cake Pops

by The Vegan Cookie Fairy on March 25, 2014

RawEasterCakePops_title1 Easter, after Christmas, has got to be my favourite holiday. When I was little, my mother knew exactly how to make it special: she would hide hundreds of mini chocolate eggs in every nook and cranny of our house and on Easter morning, my sister and I raced to find the most eggs, then spend the rest of the morning counting and eating them.

And then I moved out, became a vegan, and well… no more Easter Egg Hunts.

IMG_1300 But it doesn’t have to be like that. You can be vegan and still eat your (Easter) cake – or rather, cake pops. Traditional ones are full of sugar, additives and goodness knows what other chemicals – not exactly what you’d want to feed your children (or yourself, for that matter). However these raw cake pops are made of only natural ingredients, rich in healthy monounsaturated fats, minerals such as iron, magnesium, copper and manganese, vitamin E and antioxidants.

These raw cake pops are especially fun to make with kids. Remind them to wash their hands and give them an apron because things will get messy – but that’s half the fun!

IMG_1305 Makes 10 cake pops

Prep time: about 30 minutes in total

For the ‘cake batter’:

Grind the nuts and seeds to a coarse powder in a food processor or high-speed blender, then add the sultanas, coconut oil, stevia and vanilla paste (if using) and process again till a sticky batter forms.

Roll the batter into 10 small balls. Stick 10 half-skewers or ice cream pop sticks into the little balls. Set in the fridge for about 20 hour.

For the chocolate coating:

Melt the coconut oil in a heatproof bowl suspended over a pan of simmering water (don’t let the bowl touch the water). Mix in the cacao and maple syrup. Ask your kids which flavours they like best and add them now, e.g. orange zest, peppermint oil, cinnamon, … for grownups, maybe a pinch of salt or a dusting of matcha powder.

Fill a bowl or container with sand/rice/something of a similar texture. Wait until the melted raw chocolate is slightly cooled and a bit thicker, then dip the cake pops in to cover them in chocolate. Stick the cake pops into the filled container (as pictured) so the chocolate can drip down. Set in the fridge for at least 30 minutes.

And now devour :)

If you are celebrating Easter, do let us know in the comments below what you’ll be making (beside these tasty cake pops, obviously), we’d love to hear from you!

About The Vegan Cookie Fairy

Clémence Moulaert (Clem) is the vegan baker and cook behind The Vegan Cookie Fairy. She became a vegan in March 2011, and soon after began experimenting with vegan baking to satisfy her sweet tooth. She tested her recipes on her friends, who started calling her the vegan cookie fairy—and so the blog was born. It reunites Clem’s greatest passions—food and writing. Clem is currently studying a postgraduate degree in Stirling, Scotland, where she lives with her cat and faithful companion of 9 years, Mali.

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  • { 2 comments… read them below or add one }

    Ashlee April 10, 2014 at 9:45 am

    These look so delicious! My birthday is coming up and I asked for a food processor so if I get it, I’ll definitely be making these : )

    Reply

    The Vegan Cookie Fairy April 15, 2014 at 4:51 pm

    Brilliant! I use a Vitamix and that works fine with large quantities but really I’m hoping for a KitchenAid food processor for my birthday :)

    Reply

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