PB + J Cake Pops


2 tbsp smooth, deep roast peanut butter

3 tbsp sugar (or equivalent sweetener of choice)

3 tbsp raspberry almond yog

2 heaped tbsp oat flour

2 heaped tbsp wholemeal self-raising flour

30g vegan vanilla protein powder

1/2 tsp baking powder

80ml water

3 tbsp raspberry almond yog

1 tsp peanut butter

Raspberry in the middle

Vegan white chocolate and freeze dried raspberries to top


Blend 2 cups oats until they look like fine flour.

In a large, microwave safe bowl, mix the peanut butter and sugar/ sweetener until a paste forms.

Mix through your raspberry yogurt until there are no lumps.

Add all the dry ingredients and mix through well.

Add the water bit by bit, mixing well until you have a smooth mixture.

Clean around the edge of the bowl, so there is not too much cake batter around the edge of the bowl, then microwave for 3-4 mins or until fully cooked.

When fully cooked, remove from the microwave and set aside to cool for 10 minutes.

Scrape the mixture out with a fork, so you get a texture similar to bread crumbs with the cake batter.

Add 3 tbsp raspberry yogurt, and 1 tsp smooth peanut butter to the mixture and knead in with your hands until combined.

Press and roll the mixture into 6-7 balls. Press a hole 1/2 way through each ball with your thumb, adding a raspberry to the centre, then press the cake batter over it to seal the cake pop, leaving the raspberry in the centre.

Melt the chocolate for the top.

Drizzle the chocolate over the top of each cake pop, then sprinkle with freeze dried raspberries and a pinch of sea salt, and roasted peanuts if you have them.

Keep in the fridge for up to 5 days.