Who needs roses when you have cake pops? Jackie from @jackfruitfulkitchen’s
gluten-free and totally vegan Red Velvet Cake Pops make a beautiful and
delicious bouquet. Packed with superfoods including Sunfood Beet Powder,
which gives these bite-sized delights their gorgeous color, this recipe is not
like the other Valentine’s Day recipes out there. Did we mention they’re
no-bake? Run—don’t walk—to the kitchen to make these ASAP.
INGREDIENTS
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METHOD
- Mix
flours, beet powder, flax seed, and salt in a bowl.
- Add in
extracts, maple syrup and water. Mix until a dough forms. It should stick
together but not be too wet. Add 1 tbsp water if it is too dry, or 1 tbsp oat
flour if it is too wet.
- Roll
into 16 balls and place on a parchment lined tray.
- Microwave white chocolate and coconut oil on 50% power in 30 second
increments until melted.
- Dip
each cake pop stick into a tiny bit of melted chocolate and insert halfway into
each cake pop. Place in the fridge for 10 minutes to “set”.
- Dip
each cake ball into the melted chocolate to coat - do NOT twist. Once coated,
tap gently for 15-20 seconds to let excess chocolate drip off.
- Sprinkle with goji berries and sprinkles. Stand up in a cake pop stand
or insert into piece of styrofoam. (If you do not have stand/styrofoam, you can
stand them up the opposite way, but they will have flat bottoms!
- Place
in the fridge to set for at least 30 minutes, and store in fridge until
serving.
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Check out @jackfruitfulkitchen for more fun recipes from Jackie.
