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Cake Pops

Preparation Time

7 Servings

raspberry-brownie cake pops

Vegan cake pops made with the popsicle maker


Ingredients for Servings

  • 1 mashed, ripe banana
  • 120 g flour
  • 100 g sugar
  • 1 tea spoon salt
  • 5 table spoon cocoa
  • 5 table spoons olive oil
  • 1 tea spoon baking powder
  • 10 raspberries
  • 150 g couverture chocolate

Our Popsicle Maker is not only reserved for making ice cream, it can also be used to bake cake pops! Like most things in life, these cake pops will taste best served with tea...we recommend our Miss Grey. If you want the perfect chocolatey tea time treat, look no further!

  1. Mix all ingredients of the dough with a hand mixer until smooth. Next pour into the Popsicle form leaving a good 1 centimetre of space at the top.

  2. Next press 1-2 raspberries into the dough.

  3. Bake the cake pops at 200°C for about 30-40 minutes.

  4. When the cake pops are baked, take the mould out of the oven and put the wooden stems into the cakes whilst they're still warm.

  5. After about 30 minutes, carefully remove the cake pops from the silicone mould and allow to cool.

  6. Then melt the couverture and spread over the cake pops. Add toppings to the still liquid chocolate icing as desired. How about grated coconut, salt sticks or some leaf tea?


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