Blueberry Chocolate & Chocolate PB Cake Pops (Raw&Vegan)

I’m back! My blog is fixed…finally! I am happy to report that I am super satisfied with my host Bluehost. They totally restored my blog and were super helpful and patient with me.

I didn’t even get a chance to tell you I sat in the dug out and walked onto the field at Yankee Stadium on Monday!

We took a field trip to Yankee Stadium and got a complete tour. It was one of the coolest things I’ve ever done…too bad we didn’t get to see an actual Yankee…but still cool.

I’ve been on a little bit of a baking and cooking bender…which is great because I’ve had little interest in it in the past couple of weeks. I had a random obsession to make “cake pops” so after googling and finding some…I made my own version. My inspiration for raw and vegan cake pops came from Barefoot and Frolicking.

I made both of her recipes and these 2 of my own. They are ALL incredible, delicious, amazing treats!

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• 1 1/2 cups raw almonds
• 2 tsp raw cacao nibs
• 1 tbsp raw cacao powder
• 4 pitted mejool dates
• 1 tsp vanilla
• 2 tbsp agave
• 1/4 cup dried blueberries
• 1 tbsp raw unsalted almond butter
• 1 tsp honey

In a food processor, grind up the almonds into a flour like consistency. Add in the cacao nibs, cacao powder and dates and process again until mixed well. Add in the remaining ingredients until they are all mixed and processed well. Roll into balls (makes about 7-9), place sticks in the center of balls about 3/4 of the way in and then put them in the fridge to set for 30 minutes. After 30 minutes, dip in chocolate and freeze. (See recipe below.) Keep cake pops on wax paper.

• 1 1/2 cups raw cashews
• 3 tbsp peanut flour
• 1 tbsp raw cacao powder
• 4 pitted mejool dates
• 1 tsp vanilla
• 1/4 cup maple syrup

In a food processor, grind up the cashews into a flour like consistency. Add in the remaining ingredients until they are all mixed and processed well. Roll into balls (makes about 7-9), place sticks in the center of balls about 3/4 of the way in and then put them in the fridge to set for 30 minutes. After 30 minutes, dip in chocolate and freeze. (See recipe below.) Keep cake pops on wax paper.

Chocolate Dipping Sauce

• 1/2 cup semi-sweet chocolate chips
• 1 tbsp coconut oil
• 1 tsp vanilla extract

Over a double broiler, melt chocolate chips, coconut oil and vanilla. When melted, dip cake pops in and then freeze until hardened.