Chocolate Cake Pops served Fondue style
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~ raw, vegan, gluten-free ~
Bite-sized perfection… all rolled into a ball and dipped in a frosting fondue! Your guests will love the taste, and you will love this treat, even more, knowing that you are serving a healthy dessert without anyone being the wiser!
Fondue dipping can add a lot of fun to any gathering. This won’t be the typical “warm sauce” fondue, but it will be just as tasty. I made the
White Cake Frosting and divided it up into smaller portions. From there I added additional flavors and colorings to create a nice variety, which I have listed below. But feel free to create your own combinations. When using extracts for flavoring it is best to start with a small amount, about 1/4 tsp, then add more if necessary, to adjust to your personal tastes.
This cake recipe is not overly sweet which makes it a wonderful base for dipping into the frosting. Bob says that the cake pops remind him of chocolate cake donuts that he used to eat.
When setting up your fondue station, I have a few recommendations that really work well for this type of setup. If you have a small, tall table, set it up like the picture to the right. Then let everyone walk around the table, selecting and building their own personal cake pops. Or, with the same configuration, place all the items on a large Lazy Suzan. Have everyone stand or sit around it, spinning the Lazy Susan to select their ingredients. To much fun!
Ingredients:
yields 53 (1 Tbsp pops)
Cake pops:
- 2 cups packed, moist almond pulp
- 1 cup gluten-free, rolled oats
- 1/4 cup ground flax seeds
- 5 Tbsp raw cacao powder
- 3 Tbsp raw coconut flour
- 1 tsp Himalayan pink salt
- 1/2 cup kelp paste
- 1/4 cup raw yacon syrup
- 1/4 cup date paste
- 2 Tbsp maple syrup
- 1 Tbsp lemon juice
Frosting: yields 5 cups
- 2 cups cashews, soaked 2+ hours
- 1 3/4 cups thick coconut milk, fresh or canned
- 1/2 cup maple syrup or raw agave nectar
- 2 Tbsp vanilla extract
- 1/8 tsp Himalayan pink salt
- 1 cup coconut oil, melted
- 2 Tbsp lecithin powder
Preparation:
Cake pops:
- Place the oats in the food processor, fitted with the “S” blade, process until it reaches a fine flour consistency.
- Add flax, cacao, coconut flour, and salt. Pulse until mixed. Pour into a large mixing bowl.
- Back in the food processor, combine the kelp paste, yacon syrup, date paste, maple syrup, and lemon juice. Process till everything is well incorporated. Pour into the large mixing bowl.
- Add the almond pulp. Mix everything together with your hands. Depending on how moist your almond pulp is, you may need to add water, so the dough sticks together nicely. If you do, do this by adding 1 Tbsp at a time.
- To create cake pop shapes, use a 1 Tbsp cookie scoop, so they all turn out the same size. Roll into a ball.
- Place on the mesh sheet that comes with the dehydrator and dehydrate at 115 degrees (F) for 2-4 hours, just until an outer crust forms. You still want them moist on the inside.
- Store in an airtight sealed container and place in the fridge to chill.
Frosting:
- After soaking the cashews, drain and rinse them well. Set aside.
- In a high-speed blender combine in order; coconut milk, maple syrup, vanilla, salt, and cashews. By placing the liquids in first, it helps the blades spin more easily. Blend until creamy and don’t feel any grit in the frosting, when rubbed between your fingers. Depending on the blender, this may take anywhere from 1-5 minutes.
- While the blender is running and a vortex is in motion, drizzle in the coconut oil. Make sure that it gets well incorporated.
- Now add the lecithin and process just until mixed in.
- Divide the frosting into 5 different bowls or jars. I put 1 cup of frosting in each. Add the additional ingredients as indicated below.
- Chocolate – 2 Tbsp raw cacao powder
- Lemon – 3/4 tsp turmeric & 1 tsp lemon extract
- Peppermint – 3/4 tsp chlorella, 1/2 tsp peppermint extract
- Strawberry – 3 tsp beet juice / 2 tsp strawberry flavoring
- Vanilla – leave as is
- Place the frosting in the fridge for 1-2 hours to firm up a bit; it will appear very runny at first. Chilling will cause it to firm. Be careful if left too long in the fridge it will become too hard to dip your cake pops into. If this is the case, place the frosting on the counter for 4 hours +/- till it softens.
- The frosting will keep for 3-5 days.
Celebration time:
- You can add all the sticks to the cake pops before your party or allow the guests to do this.
- Dip the cake pops into the desired frosting, then into the dry toppings… enjoy!
© AmieSue.com
Tags: Almond Pulp, Dairy Free, Gluten Free, Soy Free, Vegan
hi ,
i have been browsing your website this evening en stumbled upon these wonderful recipes :D
but i was wondering if i could substitute the irish moss by something else since that is not readily available in Belgium as far as i know.
i would like to try and make these for my kinds , really looks like alot of yummie fun
thank you so much
Hi Evi,
Irish Moss can be a touch ingredient to replace, not only does it help give form to recipes it lends a great texture. I have to order mind from on-line so I understand that it is hard to get just by walking into a store. If you can order from the states, I would be happy to help you with a provider whom I trust for that. Otherwise for this particular recipe, you can just omit the Irish moss. It might effect the texture a bit but it will still taste amazing! Let me know your thoughts. Thank you for posting. Blessings, amie sue
thank you so much for your fast response, now i have been looking around on the internet
and i have one more question, when you buy the irish moss is it dried.. sort of like herbs? and then you soak it in water to make it the texture you showed in some of your pictures?
if so i think i might have found some online in holland, but it is kind of difficult to tell for me since i have never seen it . i am fairly new to this type of (un)cooking and i do notice that in my country alot of ingredients are not easy to find, so lots of questions, hope you don’t mind.
xx evi
Good evening Evi…sorry it took so long to get back to you. We are traveling and my Internet connections have been the best. But to get to your question… Irish moss is dried out when you buy it and that is why you go through the soaking process. If you would like, you can forward the link to me of the site that you are looking to buy it from and I can see what it says. And please, ask all the questions that you need to. That is why I created this site…to help others in their journey! I love it! Blessings, amie sue
i have been unavailable for the past couple of days also , so don’t worry about being fast or slow in your responses, it’s all good :D
i will look up the link for you so you can see if it is ok to buy there
thank you so much for your patience
xx evi
Good morning Evi – not a worry on your end either. hehe Keep me posted if you have any questions, it’s all good with me! amie sue
http://www.sunfoodliving.be/index.php?page=shop.product_details&flypage=shop.flypage_new&product_id=110&category_id=26&manufacturer_id=0&option=com_virtuemart&Itemid=26
this is where i fount the irish moss in belgium, if this is the right stuff i can order from there, … if not … i would be very happy if you could provide me with a link to your provider
thanks so much in advance …. looking forward to testing some wonderful recipes soon :D
xx evi
Evi,
From what I can tell from the link you provided, it looks like the right stuff. They don’t go into any detail regarding it do they? Here is a link as to where I order mine from. It is really good quality.
http://www.therawfoodworld.com/index.php?main_page=product_info&cPath=0&products_id=1002386.
Keep me posted! Thanks Evi and have a wonderful day…amie sue
Amie Sue,
I LOVE your style! Everything I’ve seen on your site over the past month or so of browsing has been nothing less than inspirational! Your attention to detail, flavorful combinations, and of course, artistic presentation, make you a Raw Rockstar in my opinion!!! Thank you for sharing your fabulous recipes, detailed instruction, and expertise with a fast-growing community of health conscious folk. My very best to you and your future endeavors :)
Thank you Rebecca…your words are very sweet and I appreciate them. :) I love sharing good health, it is my passion and I know what it is to struggle with different eating styles. So when it comes to raw, I just want to teach and share….take the fear or intimidation out of it. Because we are and have all been there. Please keep in touch! Blessing to you and your family Rebecca. :)
Hi. Your website is delicious…and I am going to attempt a few dessert recipes for a birthday party in 2 weeks so I have a few questions:
1. I want to make the chocolate cake pops but with a chocolate coating already on them so they are ready to eat. I was thinking to put the hardening chocolate on them. What do you think? Maybe it is better to do a truffle recipe?
2. What is the dessert shown in the image of the hardening chocolate?
3. Of the following, are there any that can be made a week or so ahead of time and frozen until the day of…key lime pie, chocolate cake pops, mini turtle cupcakes, chocolate squares.
Thanks!
Bashya…. I have to leave for an appt. this morning and will be back later this afternoon. I will get your questions answered then since I am rushed right now. Sorry for the delay, just wanted you to know that I got you message. :)
Hello Bashya,
Thank you for your kind words… Let me see if I can help you out here…
Q. I want to make the chocolate cake pops but with a chocolate coating already on them so they are ready to eat. I was thinking to put the hardening chocolate on them. What do you think? Maybe it is better to do a truffle recipe?
A. Yes, the hardening chocolate would be just fine on them. Cake pops are so versatile and you can use about anything, seriously.
Q. What is the dessert shown in the image of the hardening chocolate?
A. Is is just a raw truffle. You can use any recipe as I mentioned above.
Q.. Of the following, are there any that can be made a week or so ahead of time and frozen until the day of…key lime pie, chocolate cake pops, mini turtle cupcakes, chocolate squares.
A. Yes ~ all of them!
Np. Look forward to hearing from you.
Thanks. Where would I find the recipe for the raw truffle? And would it work on a stick like the cake pop?
Hello Bashya,
I don’t have that truffle recipe on here but you can use a ton of the recipes that I have on the site… not sure what flavor you want…
https://nouveauraw.com/raw-recipies/cookies-nugget-balls/coconut-lemon-meltaway-cookies/
https://nouveauraw.com/raw-recipies/cookies-nugget-balls/cranberry-pumpkin-spiced-meltaways/
https://nouveauraw.com/raw-recipies/cookies-nugget-balls/orange-zest-meltaways/
https://nouveauraw.com/raw-recipies/cookies-nugget-balls/espresso-oat-truffle-pops/
https://nouveauraw.com/raw-recipies/cookies-nugget-balls/chocolate-peanut-butter-pops/
https://nouveauraw.com/raw-recipies/specialty-sweet-treats/raw-minty-chocolate-truffles/
Even the raw chocolate cake batters… it’s really endless…. amie sue (all of these would work with a stick!)
HI. i was thinking of adding orange zest to 1/2 the cake pop batter (leaving off cocoa). About how much would you suggest? Thanks.
It depends on how strong of flavor you want. Personally, I would start with 1 Tbsp and work from there. Sounds yummy :)
Will let you know. Thanks again!