Prep Time: 2 hours
Cook Time: 30-40 minutes
Raspberries are coming and I love raspberries. I still had some in the freezer and decided to get a jump on raspberry recipes for the summer. They are best fresh, picked right off the bush, but sometimes we like a little change, no? So this is what I came up with. It was one of those moments, when you have an idea, but do not entirely know what the finished product would be… These are not technically cake pops as they have no sticks, but I’m a daredevil and still call them pops, because they pop with flavor in your mouth.
First I baked a sponge. Gluten free, vegan and delicious.
- 1 cup rice flour
- ¼ cup buckwheat flour
- ¼ cup corn starch
- ½ cup brown unrefined sugar
- 3 tablespoons shredded coconut
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 oranges (orange juice and water to fill 1 cup)
- 1/3 cup coconut oil, melted
- 1 teaspoon apple cider vinegar
- Preheat the oven to 350 F.
- Combine the dry ingredients in a bowl and mix together.
- Juice the oranges and pour into a measuring cup, add water if necessary, so you have 1 cup of liquid.
- Pour the orange juice with water into the dry ingredients; also add the oil and vinegar. Quickly stir to combine and transfer into a greased cake pan (I used an 8 inch cake pan).
- Bake for 30 to 40 minutes or until a toothpick inserted in the middle comes out clean.
The sponge is quite dense and moist, which is perfect for what you are about to do!
- Cool the sponge completely and break into crumbs in a large bowl and set aside while you prepare the rest.
- For the pops you will need a few extra ingredients:
- 3-4 tablespoons coconut oil, melted
- 3-5 tablespoons rice milk
- 1 cup frozen raspberries, leave them to thaw for 15-30 minutes
- Add the oil and rice milk to the sponge crumbs. Mix well and add the raspberries.
- The easiest way to combine this is to get your hands dirty. Literally. If you prefer to put on some gloves, go right ahead, I do it too. So use your hands to combine the raspberries and sponge, pretend like you’re kneading dough until you have a smooth mixture with some specks of raspberry.
- Try shaping a small sized ball, if it holds its form keep going, if not adjust, but you probably won’t have to. Place them on a tray lined with parchment paper.
- Once you’ve used up the entire mixture place the balls in the freezer for about 15 minutes.
Now for the Chocolate Glaze!
- 1 ½ cup vegan dark chocolate, coarsely chopped
- 1-2 tablespoons coconut oil
- Place the chocolate and oil in a bowl (a narrow cup works best) that is suitable to melt the chocolate and place it over a pot of simmering water (you can do it in the microwave but dipping the balls may take a while and you can maintain the temperature while you are working, right there on your stovetop).
- Slowly stir and melt the chocolate.
- Take the tray with the raspberry ‘pops’ and start coating them in chocolate. Place it in the chocolate and fish it put with a fork, wait a few seconds for the excess chocolate to drip back in your cup. Place back on the tray with the parchment paper. Continue until you’re all done.
- Store these in the fridge until you are ready to serve them. Don’t eat them all yourself!