The Freedom Chef's Gluten Free Vegan Easter Cake Pops
1/2 cup organic cold pressed coconut oil
1/2 cup unsweetend cocoa powder
2oz + 10oz Enjoy Life chocolate
2/3 cup + 2 T birchwood xylitol
2/3 cup garbanzo bean / chickpea flour
2 Tbsp ground flax seeds, used as the egg replacer (if using eggs, use 2 each - free range)
1/2 cup water (to mix with flax)
1/2 tsp gluten free baking powder
1/2 tsp Celtic sea salt
toppings and tools:
8 ounces natural organic unsweetened fruit jam (your choice of flavour)
5 ounces unsweetened shredded coconut
2 cups baby spinach leaves (to make the green food colouring)
1/2 cup water (for extracting green colour from spinach)
20 all-natural jelly beans
12 cookie sticks
1 block foam
Preheat an oven to 180 / 350.
In the blender combine the spinach and 1/2 cup of water and puree until smooth.
Allow spinach mixture to sit at room temperature for about 15 minutes while preparing the cake.
Melt coconut oil, cocoa, chocolate and 1/3 cup of xylitol over low heat.
When the mixture is smooth, remove from the heat.
In a small, sealable container, mix flax seeds with 1/2 cup of water and shake vigorously. This forms a gel.
Pour flax gel into the stand mixer bowl with 1/3 cup of xylitol, and beat with whisk attachment for about 3-4 minutes.
In a separate bowl, sift the baking powder, salt and flour into the chocolate mixture and stir gently.
Turn the stand mixer on low with the flax mixture and and slowly add in the chocolate mixture.
Mix on low for 2 minutes.
Pour batter into silicone mold or cake tin of your choice.
Bake for about 17-20 minutes until cooked through.
While cake is baking, strain the spinach mixture with a fine tooth strainer, extracting the green coloring.
Remove the cake from the oven and cool in the refrigerator to expedite the cooling time.
When cake is fully cooled, crumble it up into the stand mixer bowl! (this seems wrong but it works)
Attach the paddle to the stand mixer and add in the fruit jam to the crumbled cake until just combined and sticks together.
Form approximately 12 egg-shaped "balls".
Place these cake balls on a shallow tray lined with baking/parchment paper pan chill for about an hour.
Meanwhile, gently fold together the shredded coconut, green colouring and 1T of xylitol.
Then melt the remaining 10 oz of chocolate.
**This is where it gets interesting!
Prepare the foam ahead of time. I generally hate foam as it is toxic. So I wrap it tightly in plastic wrap, and use a metal skewer to poke holes (pre-drill, as my husband would say :) where I will then push each cake pop into. Leave space for each when pre-drilling :)
Push a cookie stick in a cake ball, dip it in chocolate, sprinkle with green coconut, top with jelly beans, and then push the stick into the foam to hold it up.
Repeat with all cake balls, and then chill until ready to serve. YUMMO!
You could use your any toppings you like for your cake pops. But this is the version Becky likes to make!
Pairs Well With
I got this recipe from Becky Ross, The Freedom Chef.
She contributed it as part of "Gluten Free Baking With KitchenAid" Month. This was Recipe #2.
Now, the recipe below may seem to be long process, but it's not, and it's super fun to do with the kids! This recipe is vegan. It is also gluten free, dairy free, Egg Free, Nut Free, Soy Free and Corn Free. There is No Sugar Added! Plus it's Low Carb, High Protein, and rich in Good Fats. You can even make your own natural food coloring! These are a hot item for Easter, and no one will ever know that they are healthy!"