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Valentine’s Day Cake Pops

Valentine’s Day Cake Pops

These vibrant Valentine’s Day Cake Pops combine a moist, plant-based sponge with a creamy, naturally colored coating. Enjoy a burst of berry flavor and a satisfying snap in every bite, making them the perfect sustainable gift for your special someone this season.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 12 cake pops servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 400 grams of crumbled leftover Vegan Vanilla or Chocolate Cake
  • 100 grams of Vegan Cream Cheese or Coconut Ganache
  • 300 grams of Vegan White Chocolate or Cacao Butter
  • 1-2 teaspoons of Beetroot Powder or Hibiscus Dust
  • 2 tablespoons of crushed Freeze-Dried Raspberries
  • 1 teaspoon of Pure Vanilla Extract
  • 1 tablespoon of Maple Syrup (optional)

Method
 

  1. Crumble the vegan cake into a large bowl until very fine.
  2. Mix in the cream cheese and vanilla extract until the mixture holds shape. Add maple syrup if needed.
  3. Roll a tablespoon of the mixture into a ball and flatten slightly to form a heart shape.
  4. Chill the shaped cake pops in the refrigerator for 30 to 60 minutes.
  5. Melt the vegan white chocolate in a double boiler and whisk in beetroot powder for coloring.
  6. Dip the tip of each stick into the melted chocolate and insert it into a chilled cake ball.
  7. Submerge each cake pop into the melted chocolate, tap off excess, and sprinkle with crushed raspberries.
  8. Place the finished cake pops in a stand to set.

Notes

These cake pops can be stored in an airtight container in the refrigerator for up to five days. Freeze undipped cake balls for up to a month. Serve alongside a refreshing drink to balance the sweetness.