Specialty Cake Pops (Part 1: Vegan)

The Vegan Cake Pop (aka the incredibly awesome COOKIE DOUGH cake pop)

This post is a 2 parter about specially cake pops to fit specific diets. Part 1 is a recipe for all those that are vegan (that means no eggs or dairy) and Part 2 is a recipe that is both flour and refined-sugar-free (suitable for those with celiac disease and those on carb-free diets).

This recipe is based on Angie Dudley’s (Bakerella.com) Cookie Dough cake pops. Bakerella is the cake pop queen and she is so creative.  She adapted her cookie dough pops from the cookie-dough lover’s cookbook . What and idea- a whole cookbook of cookie-dough recipes! The cookie dough already had no eggs, but I’ve tweaked it to make it non-dairy, which is why this version is vegan-friendly. So here’s my twist on the chocolate chip cookie dough cake pop.  What’s awesome is that you have a nice crunch from the chocolate on the outside and then a mouthful of soft cookie dough to follow.  Delish. This recipe doubles very well. It doesn’t even need an oven.

1/2 cup mazola margarine*
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons soya milk
1 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup non-dairy chocolate chips (My favourite brand here in Israel is Carmit)
Extra chocolate for dipping (You can use either more chocolate chips or a non-dairy bar of chocolate)
lollipop sticks (wooden or white)
sprinkles recommended
Styrofoam block optional

**Mazola- I know that margarine is not ok with everyone, but each cake ball only contains a small quantity. I have found that  the spreadable tub works well for this recipe, and also has a little bit of olive oil, which makes it slightly better for you…

Directions:

1. 1. Using and electric mixer, cream margarine and sugars until fluffy and smooth. Add soya milk and vanilla.
   2. Add flour and salt (salt helps bring out the flavours and cuts the greasiness of the fat).

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1. Add chocolate chips.

I like to chill the dough in the freezer for at least a half hour, then I scoop and roll them into 1-inch balls.  Return them to the freezer on a tray lined with baking paper. I like to take my time between the stages, as I often dont have a strech of a few hours- so I would do this step all the day before.

Attaching the sticks: 

Melt the chocolate bar or chocolate chips in a small bowl. Tip: I prefer to heat up a hot plate and keep the melted chocolate in a glass bowl on the hotplate.  This is saves me from having to reheat the chocolate repeatedly in the microwave.

Take the frozen ball of cookie-dough goodness out of the freezer. Allow them to thaugh for just a few minutes, so that you will be able to insert the sticks.

Dip the stick in the in the chocolate, and then insert them about one-two centimeters deep into the cookie dough balls. You will see a little ring of chocolate form around the base of the ball, where the stick is inserted.  Dry upside down. Once you have inserted all the sticks, re-freeze for at least 30 minutes.

Coating the Balls in Chocolate:

Get the hotplate set up going again.  Now we are doing to dip the whole cookie-dough ball into the melted chocolate.  I often skimp on the chocolate and don’t melt enough into the ball and I ALWAYS regret that.  You have to melt enough that the ball will be completely covered. That may mean that your container will need to be narrow and tall to work best.

Take the balls on sticks from the freezer and one by one, dip it into the chocolate until it is completely covered.  Remove from chocolate and let the excess chocolate drip off back into your glass of melted chocolate.  Giving a tap on the stick helps the excess chocolate drip off.

While the chocolate is drying shake a few sprinkles on the cake pops for easy decorating.

I will usually try to get these pops back in the fridge as soon as possible so that it can all firm up!

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