Vegan Red Velvet Cake Pops

Celebrate the day of LOVE with a treat that will give you all the heart eyes! These cake pops are full of @sunfood superfoods, meaning they’re just as healthy as they are delicious, and they are off the charts when it comes to cuteness! PLUS these no-bake cake pops are incredibly easy and quick to make—ready in 20 minutes start to finish.

Course Dessert

Cuisine American

Keyword cake pop, dairy free, gluten free, healthy dessert, no bake, plant based, red velvet, valentines day, vegan cake pop

Cook Time 30

Total Time 30

Servings cake pops

Calories 106kcal

Author Jackie Akerberg

Equipment

16 cake pop sticks or popsicle sticks
8” styrofoam stand or cake stand

Ingredients

½ cup almond flour
¾ cup oat flour
¼ cup tapioca flour
1 tbsp @sunfood Beet Powder
2 tbsp @sunfood Milled Flax Seed
¼ tsp salt
2 tsp vanilla extract
1 tsp almond extract
¼ cup maple syrup
¼ cup water
3 oz vegan white chocolate
½ tsp coconut oil
2 tbsp @sunfood Goji Berries chopped
1 tbsp gold sprinkles

Instructions

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 chocolate and 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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