Mulberry Maven Cake Pops
Description
This recipe is the sweetest of the the 3 cake pop versions. Flavonoid and antioxidant rich mulberries add a sweet chewiness to this recipe. One option for this version is to add a few pinches of ground lavender flowers to the cake batter for a very unique and unexpected flavor experience. Be sure to check out Marlie's other versions of cake pops too: Cacao Fudge and Luverly Vanilla.
Recipe by
Ingredients
Cake Pop Filling
1 ½ cups almonds, ground into a flour
½ cup dried mulberries, ground into a flour
3-4 tbsp maple syrup
¼ tsp ground lavender flowers *(optional)
1 tbsp lucuma powder
1 tbsp coconut oil
1 tsp vanilla
Dark Cacao Chocolate
(note: this recipe and quantity was used to dip 2 flavors of cake pops. In other words, this recipe will make a large enough quantity to dip both batches, or 40 cake pops).
2/3 cup melted cacao butter
1 cup cacao powder
2 tbsp dark agave syrup
1 tsp vanilla
dash of lucuma powder (for good measure)
Methods/steps
Cake Pop Filling
1) Process the almonds into a flour using a personal blender. Set aside in a medium-sized mixing bowl.
2) Process the dried mulberries into a flour using a personal blender and add into the almond flour mixture.
3) Combine the two 'flours' with the maple syrup, lucuma powder, coconut oil, and ground lavender flowers (optional). Mix ingredients together with a mixing spoon until well-incorporated.
4) Chill mixture in a large bowl in the freezer for at least thirty minutes.
5) Roll mixture into small balls and set aside in a small muffin tin.
6) Chill mixture in the fridge/freezer for another twenty minutes or so, and then place pop sticks in each round mixture.
7) Dip each cake pop in the chocolate, swirling to remove excess chocolate.
8) Dip cake pops in desired toppings (for this batch, I used mulberries, shaved coconut, coconut sugar, et al).
Dark Cacao Coating
1) melt the cacao butter in a medium-sized mixing bowl over a pot filled with warm water.
2) Using a sifter, sift the cacao powder in a small mixing bowl and set aside.
3) Once the cacao butter is melted, mix in the maple syrup, vanilla, cacao powder. Whisk until the overall mixture is a smooth, liquid consistency.
4)Dip the cake pops in the chocolate and stick into foam board to dry. Dip cake pops in desired toppings
