Snowball Cake Pops

Vegan White Chocolate Coated and dipped in Coconut

Dark Chocolate Coated and dipped in Coconut

Dark Chocolate Coated and dipped in nuts


The inside

How cute are those?!?!?!? Little rum soaked cake balls on a stick, coated in white or dark chocolate and rolled in coconut. Yum! These are another gem from the latest Canadian Living Holiday Baking magazine and as most of the UK is getting some snow today, thought it was a good time to blog them ;) I wanted to make them right away but wasn't sure what to do about the white chocolate. I love organica's vegan white bar but find you can't really bake with it as it melts into oblivion. Thankfully Steven over at Lustrous Musings had the great find of these new vegan white chocolate buttons - cheers! They melt beautifully and re-set really quickly making them perfect in these. Then, after buying out my local Tesco of all they had in them, I still ran out, so decided to coat some in dark chocolate and try different coatings. Here I just went with more coconut and some finely chopped pecans but the possibilities are endless!

Just a note on the cake, I decided to veganize the recipe from the magazine and got lazy and used egg replacers but really, I'm sure any cake recipe you like will work here. I'm kinda kicking myself for not making banana cake for these. Think about it - banana, rum and coconut - that would so work!

Furthermore, these are not just style over substance, they are seriously good!! We all love them and they are so Christmassy, not to mention fun to eat. Think I'll mess about making more food on sticks!

*Recipe says to use apple juice in place of the rum to make alcohol free*

Snowball Cake Pops: recipe says 36, I got about 28

100g / 1/2 cup vegan margarine
170g / 3/4 cup sugar, I used golden caster
40g egg replacer
1 tsp vanilla extract
210g / 1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
200 - 300ml rice milk
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80ml dark rum (I used Tesco's own label - it's on their vegan list and cheap ;)
vegan white and/or dark chocolate (sorry, didn't measure but you need a lot 350g?)
-desiccated coconut
-finely chopped nuts
-vegan sprinkles (if they exist!)

Cream the butter, sugar and vanilla until light and fluffy. Mix all flour, baking soda, powder and salt together in another bowl. Alternate the milk into the sugar mixture with the dry using 3 dry and 2 liquid until you get a floppy, almost pourable batter. Pour into a baking paper lined 8" square cake tin and bake in a 180C preheated oven for about 30 minutes. It should be golden, bouncy to the touch and a toothpick should come out clean. Leave to cool fully in the pan. I left mine overnight.

Trim the darkened edges off the cake. Eat them. Take the rest of the cake and crumble into a food processor. Drizzle with the rum and process until finely crumbed - it will come together a bit. Using 1 Tbsp at a time roll into a ball and place a popsicle stick inside (I got mine from Hobbycraft).


Place in the fridge to firm up - about 1/2 hour. Melt the chocolate you are going to use and dip the balls in, coating all over and place back on baking paper lined sheets
.

When all coated place back in the fridge to set, about 1/2 hour. Dip them again and immediately roll in whatever coating you like. Place back on the sheets and back in to the fridge for about 1 hour.

If you are giving these as gifts, which they would make super cute foodie gifts - tie a little bow around the stick and place some stryofoam into a gift box. You can then package them standing upright - too cute ;)

Merry Christmas Everyone!!!!!

♥