Make a simple healthy swap with this coconut-crumb chicken goujons


How three Irish entrepreneurs got into the beauty industry

Grace McGettigan

5 Golden Globe-winning picks you should watch next

Jennifer McShane

The spring-ready trench coats to see you through to summer

Holly O'Neill

This Georgian home along the West Cork coast with 7 bedrooms, is on for €1.95...

Lauren Heskin

Lynn Enright: ‘I can’t shake the sense that the loneliness I feel is somehow my...

Lynn Enright

How to recreate Elle Fanning’s glowing skin from the Golden Globes

Holly O'Neill

WATCH: The first teaser for Meghan Markle and Prince Harry’s Oprah interview is here

Jennifer McShane

What’s on this week: Monday 1 – Friday 5, March

Holly O'Neill

Image / Editorial

Chocolate truffle cake pops – a finalist recipe in the innocent Dairy Free Cook Off

Sponsored By

by Eva Hall
09th Mar 2020
Sponsored By

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.


Try: Coffee and fig muffins with innocent dairy free almond

Try: Caribbean cauliflower ocean cakes with innocent dairy free coconut

Try: Saucy couture vegan pecan pudding with innocent dairy free almond

Try: Vegan lemon meringue tarts with innocent dairy free almond

Follow Yvonne’s recipes on her Instagram @greystonesmomma or on her YouTube channel. 

For more on the innocent dairy free range, which has four flavours: coconut, oat, almond and hazelnut, see here