Spiffy title don’t ya think? I think I may need to work on my titles. BUT what this post lacks in spiffy titles it more than makes up for in deliciousness.
I’m feeling so Christmassey this year. I’m not sure why, or if there is even a reason. It seems a bit illogical seeing as this is the warmest December we have experienced in the UK, probably since records began. I mean, they used to go ice skating on the Thames and have great big bonfires on the middle of the river, and there I was on Saturday walking around without a coat on. Crazy times. There was even a particularly sunny moment when I cursed myself for not having put suncream on….in DECEMBER, in ENGLAND. So weird.
And yet here I am feeling really festive. I’ve got sort of Santa’s grotto going on in my house, with a wreath on my door, sparkly lights everywhere, a tree, more fairy lights, and gold pine cones everywhere. I’ve even made Digby (my little sausage dog) a stocking…he loves unwrapping presents! There is no rhyme or reason to my Christmassey spirit, but I’ve been going mad in the kitchen with my Christmassey cooking and my clients have been loving all the Christmas creations, so I hope you will too!
These little cake pops are really easy and they are so good. If you present one of these to someone and they don’t smile….back away, slowly, and don’t make eye contact.
I think they look adorable, and yes, there will be a moment when you are fiddling around with the mini mint leaves when you will be thinking horrible thoughts about me, but I promise they are worth the effort!
They keep happily in the fridge for a couple of days, and they also freeze rather well, but I would freeze them without the garnish and adorn them when you take them out. I think they are at their best when they have been allowed to sit at room temperature for about 30 mins before gobbling commences.
- 1 cup almond milk
- 1 tbsp lemon juice
- ⅓ cup sunflower oil (I’m sure coconut oil would work too, and I know light olive oil works fab)
- ½ tbsp pure vanilla extract
- 1½ cups flour (GF for me, and for you if you like, but not necessarily)
- 1 cup sugar (or can use coconut sugar or a soft brown sugar if you prefer)
- ⅓ cup cocoa powder
- 1 tsp baking soda
- pinch of salt
- 1 can full-fat chilled coconut milk (you wont use the whole thing – I only used ½ cup of the thick bit)
- 150g white chocolate, melted
- Chill the can of coconut milk overnight in the fridge – i always tend to keep mine in the fridge just so that I always have them on hand.
- Preheat oven to 180C and line a baking tray roughly 8″ x 8″ with parchment.
- In a large bowl, stir the milk with the lemon juice. Let it sit for a few minutes to curdle – this is how you can make a homemade version of a buttermilk, it works with dairy milk too if you are that way inclined.
- Then add the oil, vanilla, and sugar to the almond milk mixture.
- Tip in the dry ingredients (flour, cocoa powder, baking soda, salt) and give it a good beat until smooth. Ta dah!
- Pour the batter into the tin and pop into the oven for about 20-25 mins until springy to the touch or a skewer comes out clean
- Leave to cool completely. This will happen more quickly if you remove it from the tin and leave to cool on a rack.
- Once cool, tip into a large bowl and crumble so it resembles tiny breadcrumbs
- Then simply scoop a little of the chilled coconut cream from the can into the crumble mix and mix it with your hands. You only need to add enough to make it come together into a squidgy ball. It will literally only be about 2-3 tablespoons.
- Roll into balls just smaller than a golf ball and chill in the fridge to firm up
- Once they are firm, spoon the melted chocolate over the tops and add a mint sprig and redcurrant as garnish