Valentine’s No-Bake Brownie & Birthday Cake Pops | Gluten-Free Vegan
A Not-So-Guilty Pleasure
I used to love going through the Starbucks drive-thru for a hot cup of green tea and a birthday cake pop, but like a lot of things, that fell away as we moved more and more towards plant-based and eventually went vegan. I don’t know why it took me until now to finally figure out how to make them on my own at home, with cleaner & fewer ingredients and without having to preheat the oven!
* Keeping my writing short and sweet in this blog post because I’m working on something exciting—enjoy the fun photos and recipe! ;)
Valentine’s No-Bake Cake Pops | Gluten-Free Vegan
These guilt-free, bite-size treats are perfect to share with your Sweets this Valentine’s Day, and whether you’re a vanilla or chocolate-lover, I’ve gotcha covered! Not only are these cake pops gluten-free, they contain zero refined sugar and don’t require any baking!
dairy-free, gluten-free, soy-free, refined-sugar-free, kid-friendly, & oh-so-sweet!
makes: 10 pops // time: 25 min
ingredients:
birthday cake pops + brownie bite cake pops
1/2 cup coconut flour
1/4 cup soaked cashews
1/2 cup plant milk (our favorite is Happy Planet Oat Milk)
8 pitted medjool dates
or 2 tbsp maple syrup or agave nectar
optional: 2 tbsp SunWarrior Vanilla Warrior Blend
or 2 tbsp SunWarrior Chocolate Warrior Blend for the brownie pops
1/4 cup cacao powder (for brownie bites)
frosting
1/4 cup solid cacao butter
1/4 cup soaked cashews
3 tbsp oat milk
2 tbsp maple syrup or agave nectar
1 tsp vanilla extract or flavor (for birthday cake pops)
handful freeze dried raspberries
crumble in a bowl for birthday cake pops
add into food processor for brownie bites
steps:
Drain and rinse soaked cashews and add to a food processor along with coconut flour, dates (or liquid sweetener), vanilla or vanilla protein powder, and oat milk and process until well-combined. A crumbly, dense, texture should form, that can be easily rolled into a ball. If too watery, add more coconut flour, if too dry, add more oat milk.
Roll dough into balls, stick cake pop sticks (or paper straws) in them, and place on a baking sheet lined with parchment paper.
Place in freezer to harden. Meanwhile, heat cacao butter on stovetop over low heat until melted.
Place cashews, oat milk, maple syrup, and vanilla into food processor or blender and blend until smooth. Add melted cacao butter and blend again.
Place mixture into refrigerator for 10-15 min to thicken a bit, and then remove cake balls from freezer and dip in frosting until fully coated. If frosting drips, twist cake pop until it settles.
Sprinkle freeze dried raspberries, shredded coconut, cacao nibs, or other toppings of choice on top and place back in freezer to solidify. Keeps well in refrigerator for a few days or longer in the freezer!
notes:
Other types of flour will not work in this recipe, because they do not absorb as much moisture as coconut flour.
Another delicious variation is to add a bit of nut butter to the chocolate cake pops!
You can also try pressing the “cake” dough into a tray and creating power bars topped with the frosting
Sharing A Bit Of XOXO
Treat Yourself
Self-care and self-love is not selfish! Treat yourself to some homemade cake pops, a spa day, a good read, or whatever else may speak to your heart and feed your soul!
Wishing you all a Happy Heart Day!
