Easter is here and guess what my bunny has in store for you… Raw Vegan Maca Chocolate Cake Pops! The perfect candy to prepare for your family and friends – or eat all by yourself. Maca is one of those ‘superfoods’ I wouldn’t want to live without. It has a smooth, creamy texture and a sweet, nutty taste with hints of butterscotch flavor. You can add it to your green smoothies, dairy free shakes, raw vegan ice cream sundaes or any chocolate dessert. It will balance your hormones (and yes gentlemen, this applies to you too), boost your energy and performance, and help you to effectively cope with stress. So are you ready to try this quick and easy recipe for golden maca chocolate cake pops? Let’s get creative in the kitchen!

Raw Vegan Maca Chocolate Cake Pops

SERVES: 10 big - 20 small cake pops

EQUIPMENT: food processor, small bowl, wooden sticks

INGREDIENTS:

Maca Filling

3 tablespoons of cashew butter
1 tablespoon of date paste
½ tablespoon of maca (or more)
½ teaspoon of vanilla extract (optional)
1 large pinch of Himalayan crystal salt or sea salt

Chocolate Cake

¼ cup of almond meal
¼ cup of sprouted buckwheat
2 tablespoons of date paste
1 tablespoon of unsweetened cacao
½ tablespoon of carob powder
½ teaspoon of vanilla extract
½ teaspoon of water (if needed for binding)
2 large pinches of Himalayan crystal salt or sea salt

DIRECTIONS:

Maca Filling

1. Combine cashew butter, date paste, Maca, vanilla extract and salt in the food processor fitted with an S-blade. Mix into a thick, sticky dough.
2. Fill a small bowl with water and repeatedly wet your fingers to roll the maca filling into small balls. If the dough is too sticky, put it in the freezer for 5 minutes or longer.
3. Place the maca balls on a small plate covered with plastic foil. This prevents the balls from sticking to the plate. Put the balls in the freezer for 10 to 15 minutes, until they are hard enough to add the chocolate cake layer.

Chocolate Cake

1. Combine almond meal, buckwheat, date paste, cacao, carob powder, vanilla extract, water en salt in the food processor fitted with an S-blade. Mix into a thick, slightly sticky dough.
2. Use this chocolate cake mixture to cover the maca filling.
3. Cover the chocolate cake pops with extra Maca powder to give them a ‘golden’ glow.
4. Carefully insert a wooden stick into each cake ball. Place the cake pops in the freezer for 10 to 15 minutes.

JULIE’S TIPS AND TRICKS:

• These raw vegan maca chocolate cake pops will stay fresh for at least 1 week in an airtight container in the refrigerator.
• If you don’t want to use cashew butter, try replacing it with almond butter, macadamia butter or any other nut or seed butter of your choice.
• Don’t like maca? Try a vanilla or mocha flavor with vanilla or coffee extract. Or how about a berry flavor with raspberry extract?

Now I'd love to hear from you! What's your favorite Easter candy? Let me know by leaving a comment down below.

Happy Easter everyone!