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Easy Raw Vegan ‘Cranberry Flavored’ Cake Pops

5 from 6 reviews

Delicious raw vegan cake pops that’ll make you say YUM! Made with wholesome ingredients that are refined oil free and refined sugar free. You can make them cranberry flavored or leave them plain. Raw Vegan | Oil free | Gluten free

Ingredients

Scale
  • 1 cup of dry almonds
  • 1 cup of dry cashews
  • 1/2 cup of oats (certified gluten free if needed)
  • 6 medjool dates
  • 1 tablespoon of peanut butter (almond butter will work too)
  • Optional – 2 tablespoons of cranberry juice concentrate (unsweetened). This is optional and it’ll give your cake pops a nice reddish color (see pictures), but it will also change the flavor. The cake pops with the cranberry added to them have a slightly more tangy, sour-y cranberry taste to them. Still delicious, but I preferred the regular cake bites vs the cranberry flavored. 🙂 You can also use beet root powder, or dragon fruit powder to achieve a reddish/pink color.

For OPTIONAL chocolate covering:

  • roughly 1 cup chopped of raw cacao paste or 152g to be exact
  • 3 tbs of agave at room temperature* (or maple syrup) to sweeten the raw cacao paste which is naturally very bitter.
  • If you don’t have access to raw cacao paste, you can also use regular store bought vegan chocolate chips and melt them.
  • Or, if you don’t mind using oil – you can also use 3/4 of a cup of melted coconut oil and 1/2 cup of cacao powder mixed together which forms a chocolate-y sauce that will become solid when placed in the fridge. There is no need to heat up or melt this combo. Just add oil, cacao powder, and a bit of agave to a bowl and mix together with a spoon until a chocolate sauce forms.

Optional for toppings:

  • coconut shreds
  • dragon fruit powder
  • beet root powder
  • crushed nuts
  • cacao powder

Instructions

  1. Place almonds, cashews, oats, dates, peanut butter (and any beet root powder or cranberry juice concentrate to change the color if you are using it), process in food processor until everything is completely broken down and the ‘dough’ begins to stick together. (see picture) If you are forming the balls, and they are breaking apart… you need to process the dough more until you are able to form the balls without them breaking apart.
  2. Roll into balls using roughly 2 tablespoons of ‘dough’ and place in a baking sheet. It’s normal if the dough is very crumbly.. use your hands to squeeze the dough together into a ball and it will eventually take form. Once all dough has been rolled into balls (about 12 balls), freeze for 15 to 20 minutes.
  3. From here you can eat the cake balls / cake pops as is or cover them with your preferred toppings. My favorites are coconut shreds, cacao powder, and dragon fruit powder. I found that the toppings stuck easily to the balls but if you are having trouble = you can add a bit of agave or date paste to help the toppings stick.
  4. If you want to cover in chocolate = Using a deep sauce pan filled 3/4 of the way with water, bring to a boil. Place another saucepan on top of it (to create a double boiler) and bring down heat to low. Add chopped cacao paste (or store bought chocolate chips) to dry saucepan and continue to stir until completely melted. Do not leave cacao unattended as it can burn quickly and it will ruin the chocolate. You have to continue stirring it frequently to balance out the heat and to prevent it from sticking to the pan or burning.
  5. Once cacao has completely melted, remove from heat and set aside to cool down for 5 minutes. Add room temperature agave (or maple syrup would work well here too), and stir until evenly combined. If you are using cacao paste, you will notice that the sauce will begin to thicken considerably. This is normal and it is due to the fact that we did not use any oil. You will still be able to cover each ball with the chocolate sauce (see picture), I use a spoon and it works well. If you are using coconut oil and cacao powder – combine in a bowl, add agave and whisk until everything is evenly combined and you have a chocolate sauce.
  6. Before you begin covering the balls with chocolate – make sure to have any toppings ready (coconut shreds, beet powder, ect because once the melted cacao comes into contact with the cold cake pops the chocolate will begin to harden and then the toppings won’t stick. So, first make sure to prep toppings, and then begin covering the cake pops one by one with the chocolate. Then, add toppings as desired.
  7. Set back in the freezer and they will be ready to eat within 20 minutes. Or preferably set in the fridge overnight as these taste even better the next day!

*Remember to insert sticks into balls before placing back in the freezer. I used empty kombucha bottles to hold up the cake pops as they were setting in the freezer.

HAPPY VALENTINE’S DAY! 🙂

Notes

  • I like to use cacao paste because it is raw, and it is refined oil free and refined sugar free. It is the purest form of cacao because it comes from cacao beans themselves. Store bought chocolate chips usually have oil added to them and also sugar and other ingredients. You can use chocolate chips here and melt them as you normally would and cover the cake pops that way if you prefer. If you are using cacao paste like I did, make sure to follow each step as I mentioned it because cacao paste can be tricky to work with.
  • Make sure to have the agave or maple syrup at room temperature, because if it’s really cold, it will cause the melted cacao paste to harden when mixed. I always bring mine out before starting the recipe so that by the time i’m ready to use it, it is already room temperature.
  • I have not tried powdered sweeteners with this recipe, only agave and maple syrup in liquid form.
  • You’ll need a double boiler to melt the cacao paste, it is the best way to melt it so that it does not burn. You can look up what a double boiler looks like, but it is very easy. All you need is a deep pot and a regular saucepan placed on top.
  • In order to keep cacao paste truly raw, it should not be heated past 118 degrees, and some people prefer to use a thermometer to measure this and make sure they don’t go over. I’m not that strict, so I don’t do that step, but feel free to look into it and do it that way if you prefer.
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