Preheat oven to 180c and grease or line a square or rectangular tin.
In a bowl using a hand or electric whisk cream together the butter and caster sugar before adding the apple sauce, vegetable oil, vanilla extract and yoghurt.
Combine before adding the plain flour and cacao powder.
Mix well and then empty the mixture into the tin. Bake in the oven until a toothpick comes out clean.
The time will vary depending on the size of the tin/depth of the mixture. Roughly 20-25 minutes but check before you remove from the oven.
Allow the cake to cool completely before breaking it into small crumbs.
Next cream together the icing sugar, cream cheese and cacao powder and then add the crumbs into it and combine.
Roll the mixture into approximately 12 balls and carefully push a stick into the middle. Lay them all onto a lined baking tray and into the fridge for a couple of hours.
When ready to decorate melt the dark chocolate and coconut oil in a bowl and allow to cool slightly before covering the cake pops in chocolate. I held it over the bowl and used a spoon to coat. Coat them in batches taking half out of the fridge at a time.
Either prop the chocolate covered cake pops up by poking into a block of polystyrene foam, loaf of bread or even blue tac. Or way of choice.
Carefully cut the pretzels in two to create the antlers and gently poke them in the cake pops.
Add the eyes and then place the cake pops in the fridge or a cold place to set.
Once set add the icing for the nose and enjoy!
For the cake
125g plain flour
25g cacao powder
130g dairy free butter
115g caster sugar
1 teaspoon of vanilla extract 80g smooth apple sauce 30ml vegetable oil
60g Nush yoghurt
For the rest
40g icing sugar
1 tub of Nush plain cream cheese 25g cacao powder
120g dark chocolate
3 tablespoons of coconut oil
12 cake pop sticks Edible eyes Pretzels for antlers Red icing for nose