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.
