choco banana cake pops
choco banana cake pops

Choco Banana Cake Pops

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October 17, 2019

Directions

Preheat the oven to 175°C and grease a small cake tin with coconut oil.

Place the bananas into a bowl and mash with a fork.

Add the rest of the ingredients and the Violife Creamy and mix thoroughly.

Pour batter into greased cake tin and bake for 30 minutes.

Let the cake cool down for 5-10 minutes. Take small portions and make little balls with your hands. Place a wooden skewer into each pop and place in the fridge to cool for 15 minutes.

Meanwhile melt dark chocolate in a bain-marie.

Remove the pops from the fridge. Holding the skewer, dip each one in the dark chocolate and let them cool for 15 minutes.

Meanwhile melt the white chocolate in a bain-marie. Using a spoon, drizzle on top of the cake pops to decorate.

 

 

made with love using
Violife creamy

 

 

 

 

Ingredients

PREP TIME: minutes 60 mins (including freezing)

SERVES: 6

1 pack Violife Creamy Original

2 ripe bananas

1 cup almond milk

1 cup oat flour

½ cup whole wheat flour

2 tsp chia seeds

2 tsp ground flax seeds

2 tsp date syrup

1 tsp baking powder

½ tsp vanilla extract

½ tsp cinnamon

¼ tsp salt

Chocolate Coating:

300g dairy-free dark chocolate

200g dairy-free white chocolate

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Nutrition Facts

Nutrition Information per Serving

Serving Size100g
Calories300 kcal

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by

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