Gingerbread Cake Pops
Makes Five Cake Pops
Ingredients
4 heaped tbsp oat flour
30g vegan vanilla protein powder
1 tsp baking powder
Pinch of salt
3 tbsp sugar
1 tbsp almond butter
Sprinkle of each: cinnamon, nutmeg, ground ginger, ground cloves
100ml plant drink
1 tbsp vinegar
2 tbsp natural cheese spread or natural almond yog
150g vegan chocolate of choice
Method
Mix all the dry ingredients well in a medium bowl, add the water bit by bit until you start to get a cake batter consistency
Add the vinegar and almond butter and mix well
Add the mixture to the microwave for 3 minutes, or until risen and cooked through
Leave to cool for ten mins, then break into breadcrumbs using a spoon or fork
Leave to cool for a bit longer, then mix through the almond spread or yog until it is fully incorporated
Divide into five, then wet your hands and roll them around to form a ball with no loose crumbs around the outside
Melt the chocolate and roll each ball in it, one at a time
Sprinkle with sea salt and leave to set in the fridge on a lined baking tray
Keep in the fridge for up to 5 days