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raw lemon peanut butter caramel cake pops

2018-07-03
vegan lemon caramel cakepops recipe

It’s summer!! I love this time, when all the plants are green and blooming and butterflies and bees flying around… These raw lemon peanut butter cake pops are the perfect healthy magical treat for lazy afternoons. Or to bring to a party, especially when children are involved! The caramel is made out of dates and natural peanut butter, the core is made of nuts and more dates and some little extras 😉

They’re raw and made out of natural healthy ingredients, as most of my treats.

I’ll keep it nice and short today, scroll down to get to the recipe.

(And in case you wonder, the girl biting in one of the cake pops while looking like a vampire is my sister Joelle)

vegan lemon caramel cakepops recipevegan lemon caramel cakepops recipevegan lemon caramel cakepops recipevegan lemon caramel cakepops recipevegan lemon caramel cakepops recipe

Raw Lemon + Peanut Butter Caramel Cake Pops

for the lemon cake core:

  • 200g ground almonds
  • 100g buckwheat flour
  • juice of 1 lemon
  • 200g soft dates or date paste + some water
  • 2 tbsp coconut oil
  • 1 cup fresh mint leaves, shredded

for the caramel:

  • 300g dates (preferably soft, if you can’t easily smash them with your fingers, add some water)
  • 2 tbsp coconut oil
  • 2-3 tbsp natural peanut butter

Start by making the cookie dough balls: Mix all the ingredients in a bowl and knead with your hands until an even dough forms that sticks together. Use your hands to form balls and put them in a separate bowl. You can now put them on wooden ice cream sticks (carefully so they don’t break apart) like i did, or just treat them like pralines and leave them in the bowl till the caramel is ready. Any way, put them in the fridge while you prepare the caramel.

For the caramel, mix all the ingredients in a blender (or food processor if you have) until you have a smooth and even paste. You might have to scrape the sides and stir a little with a spoon in between blending (not while!)

Once the caramel is ready, use a spoon to evenly spread some around each cookie dough ball. I imagine it to be easier when they are on sticks like cake pops, this is what i did. I used a piece of styrofoam to stick them in, this way they don’t touch each other or fall down. You could try putting them in drinking glasses as well i guess, two or three each. (I only used styrofoam cause we already had some from packaging, i wouldn’t have bought it just for this cause i know it’s bad for the environment)

Sooo once you’ve covered all your cake pops in caramel, you can add some sprinkles like i did (i used pistachio and beetroot powder) or just leave them plain. I think they look (and taste!) impressive either way 🙂

vegan lemon caramel cakepops recipevegan lemon caramel cakepops recipe

Let me know if you tried them and how it went!

Hope you’re all having a sunny day filled with unexpected miracles,

xx Jezebel

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Jezebel
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