Vegan Chocolate Peppermint Swirl Cake Pops
The perfect moist and gooey peppermint treat for the holidays.
Ingredients
- 1/4 cup oat flour
- 1/4 cup whole wheat flour
- 2 tbsp truvia baking blend
- 3 tbsp cocoa powder
- 1/4 cup canned pumpkin
- 1/4 cup almond milk plus 2 tablespoons
- 3 mini candy canes
- 1/2 tsp vanilla extract
- 1 tbsp chocolate chips
- 2 tbsp creamy natural peanut butter
Instructions
Cake Pops
- Combine dry ingredients in one bowl: oat flour, whole wheat flour, truvia baking blend, and cocoa powder
- Combine wet ingredients in a separate bowl: canned pumpkin, almond milk, vanilla extract, & creamy natural peanut butter
- Slowly fold dry ingredients in wet ingredients
- Blend two mini candy canes in a blender to form a powder
- Fold in crushed candy canes to cake pop batter
- Spray cake pop maker with olive oil spray
- Fill cake pop maker with batter
- Bake for 4-5 minutes
Icing
- Melt chocolate chips in microwave for about 60 seconds or until softened
- Crush one mini candy cane in a blender to form a powder
- Decorate cake pops with melted chocolate and crushed candy cane
- Place in freezer for 20-30 minutes or until hardened
Notes
veganandplants.com