I like variety in my food so I made a cookie dough flavour this time around.
This ‘cookie dough’ mixture is chewy from the almond butter yet still has a crunch from the cacao nibs.
I love the flecks of dark chocolate from the cacao nibs throughout the cake balls.
These vegan cake pops will keep in a sealed container in the fridge for up to 1 week and in the freezer for up to 1 month.
Cookie dough cake pops
Makes 16 cake pops
- 1 cup raw cashews
- 8 fresh dates, pitted
- 1 tsp vanilla extract
- 2 TBSP almond butter
- 1/4 cup cacao nibs or dairy free dark chocolate chips
- 4 TBSP coconut oil
- 1/2 cup cacao butter
- 1 cup cacao powder
- 2 tsp vanilla extract
- 4 TBSP 100% pure maple syrup
- 16 skewers
- 1/4 cup crushed raw cashews
- In a food processor, process cashews and dates for 1 minute, or until crumbly. Add vanilla extract and almond butter and process for 3 minutes, or until it all comes together. Stir in cacao nibs.
- Form 16 round balls then place in the freezer for 10 minutes to harden (make the chocolate coating during this time).
- Take out of freezer and place a skewer in each ball.
- Place coconut oil, cacao butter, cacao powder, vanilla extract and maple syrup in a small saucepan over low heat. Stirring constantly for 2 minutes or until it has all melted and become velvety.
- Place chocolate and extra crushed cashews in separate shallow bowls and roll cake pops in just the chocolate coating.
- Place cake pops in small cups upright in the freezer for 10 minutes.
- Repeat the dipping process and finish by dipping the top in crushed cashews. Place in the freezer for another 10 minutes. Then enjoy!
Note: you can substitute the 100% pure maple syrup for honey
If you have leftover chocolate coating place it on baking paper and sprinkle with leftover crushed cashews then place in the freezer, break into pieces when frozen and you have homemade chocolate to enjoy!
Have you made cake pops before?