Healthy cake pop treat

July 29th 2016
By: Melanie Hollidge

With the St Albans and Harpenden school holidays upon us it is hard not to want to treat the kids and a super healthy Chocolate Covered Brownie Cake Pop, which you don’t have to bake, might be just what you are looking for. Cake pops have been about for a while but they are coming back on trend and you might not have had a go at making such a delicious healthier treat.
 
These chocolate covered brownie cake pops are vegan, raw and gluten-free!
SERVES 12-14 NB you will need lollypop sticks
 
INGREDIENTS for the Brownie balls:
2 cups walnuts, soaked
1 cup dates, soft-dried and pitted
1/4 cup cacao powder
1/4 tsp fleur de sel (or any salt you prefer)
1/2 tsp vanilla extract
0-2 tbsp coconut oil (0 tbsp for cakey, up to 2 tbsp for super soft ooey-gooey)
1 tsp butter scotch flavouring
 
For the Chocolate Frosting:
1/2 cup coconut oil, measured in the oil/ melted state
1/2 cup cacao powder
1 tsp vanilla extract
2 tbsp maple syrup
1 tbsp coconut nectar
1 tsp butterscotch flavouring
1 tsp salt unless you are using salt as a topping, then omit
 
Sprinkles (optional):
Himalayan or Sea Salt
Coconut Flakes
 
To make the Brownies put all of the ingredients in a high-speed blender and blend until smooth. If you are using a food processor, use the full 2 tbsp of coconut oil to make it smoother. Shape the mixture into round balls and put in the fridge while you make the frosting.
To make the chocolate Frosting: add all the ingredients together and stir until smooth
To assemble your cake pops: Put parchment paper on a plate or baking tray, push a stick in each of brownie balls and dip the ball into the chocolate. Let the chocolate drip off before you set the chocolate. Refrigerate for 3 minutes or until the chocolate is tacky. Then re-dip and repeat until desired frosting thickness is achieved, roll or sprinkle toppings on each pop after the last dip.
Put back in the fridge and leave until you are firm enough to eat.
 
Source: One Green Planet