Biscoff Cake Pops Recipe (Cookie Butter Truffles)

🧂 Ingredients

• 75 g coconut oil
• 260 g dairy free milk
• 2 tsp vanilla extract

  (10g)
• 260 g self raising flour
• ¾ tsp baking powder
• 125 g caster sugar
• 300 g smooth Biscoff spread
• 425 g vegan white chocolate

  (broken into small pieces)
• 1 tbsp coconut oil

  (or vegetable oil)
• 100 g Biscoff biscuits

  (crushed into crumbs (approx 12 biscuits))

Instructions

• 1 Add the coconut oil [https://geni.us/avvcoconutoil], dairy free milk and vanilla
  extract [https://geni.us/avvvanillaextract] to a saucepan and warm gently until
  the coconut oil [https://geni.us/avvcoconutoil] has melted. Set aside to cool to
  room temperature (don’t refrigerate).
• 2 Preheat the oven to 160°C fan (180°C conventional / 350°F / gas mark 4) and line
  one 20cm (8”) round sandwich cake tin.
• 3 Sift the flour and baking powder [https://geni.us/avvbakingpowder] into a large
  bowl.
• 4 Add the sugar to the bowl and mix the dry ingredients together.
• 5 Once cooled to room temperature, add the oil, milk and vanilla mixture to the
  bowl with the dry ingredients.
• 6 Use a large whisk [https://geni.us/avvwhisk] to mix gently for a few seconds
  until the cake batter is smooth and combined, don’t beat the mixture.
• 7 Pour the cake batter into the lined cake tin.
• 8 Place the cake tin in the preheated oven and bake for 30 minutes, or until a
  knife or skewer inserted into the centre of the cake comes out clean.
  
  Note: This cake will be pale in colour and will not go as golden as a
  traditional sponge cake. Rely on the skewer test to tell you when it is baked.
• 9 Leave the cake in the tin for 10 minutes before transferring it to a wire rack
  to cool fully (around 1 hour).
• 10 Place your cooled cake on a chopping board and lightly trim off any golden, firm
  or caramelised edges. Trim a very thin layer off the top and bottom of the cake
  to leave the soft interior. You can enjoy the offcuts to fuel your cake pop
  decorating!
• 11 Crumble the soft cake interior into fine crumbs by breaking off chunks and
  rubbing them between your hands into a large mixing bowl
  [https://geni.us/avvlargemixingbowl].
• 12 Add the Biscoff spread [https://geni.us/avvbiscoffspread] to the bowl of cake
  crumbs and stir well to combine. The consistency should be similar to wet sand.
• 13 Use a spring-loaded small ice cream scoop [https://geni.us/avvicecreamscoop]
  (4cm / 1.6“) (or tablespoon) to scoop out a ball of cake mixture. Roll the ball
  gently between your hands to smooth it out, it won’t be perfect but you will be
  able to smooth it out again later.
• 14 Place the balls of cake mixture on a tray lined with parchment paper and place
  the tray in the fridge for 3 hours or the freezer for 30 minutes for the cake
  balls to firm up. Don’t skip this step - you need them to be firm.
• 15 Once the cake pops have chilled and are firm, remove them from the
  fridge/freezer and roll them between your hands again to smooth out some of the
  lumps and bumps. Pop them back in the fridge whilst you prepare your toppings.
• 16 Set aside a cake pop stand [https://geni.us/avvcakepopstand] and 30 cake pop
  sticks [https://geni.us/avvcakepopsticks]. If you don’t have a cake pop stand
  [https://geni.us/avvcakepopstand] then use the cake pop sticks
  [https://geni.us/avvcakepopsticks] to press holes in a small cardboard box or
  piece of polystyrene.
  
  Note: if you’re making a stand out of a cardboard box, opt for a shallow box -
  you want the cake pop sticks [https://geni.us/avvcakepopsticks] to be taller
  than the box so that the cake pops don’t slip all the way in.
• 17 Next, you want to melt the white chocolate. Place a small saucepan of water on
  the hob and bring it to a boil. Reduce the heat so that it is very gently
  simmering and place a bowl over the top of the saucepan. Make sure that the
  bottom of the bowl is not touching the water underneath.
• 18 Add the white chocolate to the bowl and allow it to melt gently, stirring
  occasionally until it has fully melted. Once it has melted, stir in 1 tbsp
  coconut oil [https://geni.us/avvcoconutoil] (or vegetable oil); the chocolate
  should be smooth and glossy.
• 19 Carefully take the bowl of melted chocolate off the top of the saucepan and set
  it aside to cool for 10 minutes until it is still liquid but cool to the touch.
• 20 Take 5 cake pops out of the fridge. Press the cake pop stick into the centre of
  each cake ball to make a hole.
  
  Remove the stick, dip the end in the melted chocolate and then place it back in
  the hole you just made. The melted chocolate will set, helping to keep the stick
  in place. Set the cake pop down with the stick facing up, to allow the chocolate
  a few minutes to set.
• 21 Pick up the cake pop by the stick and dip the cake ball in the melted white
  chocolate, using a spoon to pour extra chocolate over the ball as necessary to
  fully coat it. Hold the cake pop over the bowl for a few seconds to allow any
  excess chocolate to drip off.
• 22 Place the chocolate-coated cake pop in the cake pop holder and immediately
  sprinkle Biscoff biscuit crumbs over the top.
• 23 Repeat with the rest of the cake pops and then set them aside somewhere cool to
  allow the chocolate to dry (ideally in the fridge if you’ve got space).
  
  Note: Decorate a few cake pops at a time and leave the rest in the fridge
  because dipping a cold cake pop into melted chocolate has the benefit of setting
  the chocolate quickly - less chance of smudging the chocolate!
• 24 Once the cake pops are fully dry, remove them from the stand and store them on
  their sides in an airtight container [https://geni.us/avvairtightcontainers] for
  easier storage. Store in the fridge for up to 3 days.

Nutrition Info