Chocolate truffle cake pops – a finalist recipe in the innocent Dairy Free Cook Off
09th Mar 2020
Yvonne McSorley was a finalist in the innocent Dairy Free Cook Off with her chocolate truffle cake pops recipe using innocent dairy free coconut.
Food scientist Yvonne McSorley took a break from feeding her new baby to take part in the innocent Dairy Free Cook Off.
The mum-of-one, who blogs under the name Greystones Momma, dished up tasty chocolate truffle cake pops using innocent dairy free almond flavour.
“I think I managed to get chocolate on every inch of me as well as the cake,” joked Yvonne. Here’s Yvonne’s chocolate truffle cake pops using innocent almond recipe to try yourself at home.
Makes 24 cake pops
For the cake
- 200g plain spelt flour
- 100g coconut sugar
- 1 tsp baking powder
- 100g cocoa powder
- 250ml innocent almond
- good pinch of salt
- 90g coconut oil
- 1 tsp vanilla extract
For the cake pop mix
- 350g chocolate drops
- 250ml innocent coconut milk
- 100g creamed coconut or coconut manna
- 1.25tsp vanilla extract
- 2.5 tbsp maple syrup
For the toppings
- Cocoa powder
- Dehydrated raspberries
- Dehydrated strawberries
- Desiccated coconut
- Ground cocoa nibs
- Ground roasted nuts
- Lollipop sticks (you don’t need these, they are just cute)
Sieve flour, baking powder and cocoa powder into a bowl. Add in coconut sugar and salt. Set aside. Melt coconut oil and add to almond milk with vanilla. Mix together wet and dry ingredients until well blended. Spread onto a baking tray lined with parchment paper and bake at 180 degrees C for 10 minutes or until knife comes out clean. While it bakes arrange your cake pop toppings in little bowls for dipping. For the chocolate cake pop mix heat coconut milk and coconut cream in a saucepan and take off the heat when it’s simmering, a little bit before it boils (you should be able to dip your finger in it, it should be hot but not boiling – be careful!). Pour over chocolate drops (pre-weighed out in a separate bowl) and leave sit for a minute or so. Gently stir to blend. Crumble cake into a bowl, add half of the cake pop mix and mix well. Set aside the other half to dunk cake pops in.
Roll into balls and pop back onto baking parchment lined tray. Dunk into cake pop mix and then into toppings. Stick in your lolly pop sticks and set in the fridge for about an hour.
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Try: Vegan lemon meringue tarts with innocent dairy free almond
For more on the innocent dairy free range, which has four flavours: coconut, oat, almond and hazelnut, see here.