Double-Chocolate Cake Pops

A conventional favourite from my adolescence: cake pops! These are made with more nutrient-dense ingredients like oat flour, coconut milk, and even zucchini, and are nevertheless rich and chocolate-y as ever.

Ingredients

• 2 entire Flax Eggs
• ½ cups Coconut Oil, Melted, Plus More For Greasing
• ½ cups Coconut Sugar
• 1 cup Coconut Milk, Plus Extra For Mixing (if Needed)
• 2 Tablespoons Maple Syrup
• 1 teaspoon Vanilla Extract
• 1-¾ cup Oat Flour
• ½ cups Cacao Powder
• 1 teaspoon Baking Powder
• 1 pinch Sea Salt
• 1 cup Finely Grated Zucchini
• 16 oz., weight Coconut Cream Frosting (See Note)
• FOR THE CHOCOLATE COATING:
• 1 cup Dairy Free Chocolate Chips
• 1 Tablespoon Coconut Oil

Preparation

Preheat oven to 350ºF and gently grease an eleven×7 or 9×5 cake pan with coconut oil. Set apart.

In a big blending bowl, whisk coconut oil and coconut sugar till aggregate thickens (this will appear if the bowl is barely cool—it isn’t required, but it does gain the feel I think). Add coconut milk, maple syrup, and vanilla extract and retain whisking for 1–2 minutes, till properly-included. Set aside.

In a separate blending bowl, stir flour, cacao powder, baking powder, and sea salt. Slowly scoop this into the wet combination, blending as you pass till all the wet and dry are completely blended. Finally, stir in the grated zucchini till well-integrated.

Pour batter into the greased cake pan and bake for 20–22 minutes, or till a toothpick comes out clean. Cool completely.

Slice cake in any course and size and dispose of from pan. In a big mixing bowl, collapse the cake into crumbs and use your fingers to mix in the coconut cream frosting. You’re going for a wet, gooey texture in the course of.

Roll the combination into golfball-length portions and refrigerate 30–60 mins.

While balls are cooling, put together the chocolate coating. Melt chocolate chips and coconut oil in a double-boiler until melted. Remove from warmness and set apart to chill slightly earlier than dipping.

Line a baking sheet with parchment paper and take the cake balls out of the refrigerator. Dip each ball within the melted chocolate and roll it round to coat it absolutely. Carefully use a spoon or fork to transfer the cake ball to the parchment paper. Repeat with each cake ball and sprinkle with sea salt on pinnacle. Refrigerate again till company.

Serve and experience!

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