Chocolate Peanut Butter Cake Pops (Vegan Recipe!)

🧂 Ingredients

• 100 g coconut oil
• 240 g dairy free milk
• 1 tsp vanilla extract

  (5g)
• 190 g self raising flour
• 45 g cocoa powder
• ¾ tsp baking powder
• ½ tsp instant coffee powder

  (or coffee granules ground to a powder)
• 175 g caster sugar
• 400 g smooth peanut butter
• 400 g vegan dark chocolate

  (broken into small pieces)
• 1 tbsp coconut oil

  (or vegetable oil)
• 30 g peanuts

  (roughly chopped)

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. Leave 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, cocoa powder and baking powder [https://geni.us/avvbakingpowder]
  into a large bowl.
• 4 Add the sugar and coffee to the bowl and mix the dry ingredients together.
• 5 Once cooled to room temperature, add the oil, milk and vanilla 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 30-35 minutes, or until a
  knife or skewer inserted into the centre of the cake comes out clean.
• 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 firm or
  caramelised edges. 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 peanut butter 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 a tablespoon) to scoop out a ball of chocolate cake-peanut
  butter mixture. Squeeze the ball of mixture between your hands to really bring
  it together and then 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.
  
  Note: If you find that the cake mixture is crumbling and not sticking together,
  add another tbsp of peanut butter to the mixture, stir through and try again.
  The consistency of peanut butter can vary quite a lot so add more peanut butter
  as necessary to get it to stick.
• 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 35 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 First up, melt the dark 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 dark chocolate to the bowl and allow it to melt gently, stirring
  occasionally. Once it has melted, add 1 tbsp coconut oil
  [https://geni.us/avvcoconutoil] (or vegetable oil), let it melt and then stir it
  in.
• 19 Carefully take the bowl of melted chocolate off the top of the saucepan and set
  it aside to cool for 10 minutes so that the chocolate 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 it in the melted dark 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 it with chopped peanuts. The peanuts should then stick to the melted
  chocolate and stay in place once it has dried.
• 23 Repeat the process with the remaining cake pops.
  
  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 Set the cake pops aside somewhere cool in the cake pop stand
  [https://geni.us/avvcakepopstand] to allow the chocolate to set fully (ideally
  in the fridge if you’ve got space).
• 25 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.
• 26 Store in the fridge for up to 3 days.

Nutrition Info