Blueberry Cake Pops


The Cake Pops
2 tbsp oat flour

2 tbsp self-raising flour

2 tbsp vegan vanilla protein powder

1/2 tsp baking powder

Sprinkle of bicarbonate of soda

Pinch salt

3 tbsp sugar

4 tbsp blueberry almond yog

Small handful blueberries (fresh or frozen)

Splash of water until you have a cake batter

To Combine + Cover
2 tbsp blueberry almond yogurt

150g vegan white chocolate


Mix all the dry ingredients

Add the yog, blueberries and a splash of water and mix – you may need to add more water – you want the mixture to resemble a cake batter

Transfer to a microwave safe bowl if not already in one, and microwave at 600W for 4-5 mins, or until springs back to the touch

Leave to cool for 5-10 mins, then use a fork to scrape the cake away until you’re left with breadcrumbs

Add 2 tbsp blueberry yogurt and combine into the ’breadcrumb’ dough well

With your hands, press a bit of the dough into a ball, then wet your hands slightly and roll them into smooth balls

Repeat 6-7 times until all the batter has been used

Set aside, and melt your white chocolate

Coat each ball in white chocolate, top with sea salt or a crumbled biscuit

Set in the fridge for at least 30 mins, then store in an airtight container for up to 5 days.