For the cake
- 200 g all purpose flour
- 100 g sugar
- 100 g cacao powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 250 mL water
- 90 mL olive oil
- 1 tsp. vanilla bean paste
For the cake pop mixture
- 1 c bittersweet chocolate (dairy free)
- 1 c canned coconut milk
- 4 tbsp. Chestnut Praline Syrup (substitute with sugar syrup)
For the chocolate ganache coating
- 1 c bittersweet chocolate (dairy-free)
- 1/2 c canned coconut milk
- 1 tsp. Chestnut Praline Syrup (substitute with sugar syrup)
- Raw Cacao powder
- Chopped roasted nuts (hazelnut, peanut, cashews, etc)
- Icing sugar
- Crushed Dairy-free Praline
- Cinnamon Sugar
- Crushed Candy Cane
Make the cake
- Preheat oven to 350F/180C. Line a sheet pan (38.7 x 26 x 1.21 cm) with parchment paper.
- In a large mixing bowl, combine the dry ingredients (flour, sugar, cocoa, baking soda and salt). To it add the wet ingredients (water, oil, vanilla).
- Mix batter until the dry and wet and mixed. Transfer to the prepared sheet pan and smooth the top.
- Bake in the preheated oven at 350F/180C for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack, covered with a clean kitchen towel.
Make the chocolate mixture
- In the meantime, heat the coconut milk until steamy (but doesn't boil) and pour over the chocolate. Let sit for 5 minutes to allow the chocolate to melt.
- Stir until chocolate and coconut milk are combined and then add the syrup.
Shape the cake pops
- Crumble the cooled cake with your fingertips until it's all coarsely powdered. Add the chocolate mixture to the crumbled cake and mix.
- Scoop some of the mixture (about 1 tbsp) and shape tightly into a ball using your palms. Set aside on a baking tray lined with parchment paper. Repeat with the remaining mixture.
- Refrigerate the shaped cake pops covered in a clean, dry air tight container for a few hours or overnight to harden.
Make the ganache coating
- Heat the coconut milk until steamy (but not boiling) and pour over the chocolate to melt. Stir to combine and add in the syrup.
- Insert a toothpick into a chilled, hard cake pop and dip into the chocolate ganache. Swirl and shake to drip excess chocolate. You may also sprinkle chopped roasted nuts on top.
- Set on a baking tray lined with parchment paper to set. The ganache coating will harden enough to be picked up without leaving a print.
- Once solid, transfer to a mini truffle wrapper. Repeat with the remaining cake pops with the coating of your choice.
- Store coated cake pops refrigerated for upto 2 weeks. Serve at room temperature.