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You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Servings 4 pops
  • Nutritional Info

    No nutritional info supplied

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SUGAR FREE VEGAN ICE CREAM CHOCOLATE HAZELNUT CAKE POPS

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Servings 4 pops
Metric | Imperial Measurement Conversions

INGREDIENTS

For the Cake:

1/2 cup/125ml/4.2 oz Almond Milk unsweetened

1/2 tsp Apple Cider vinegar

1/4 cup/45g/1.5 oz Natvia

2 tbsp/40ml/1.4 oz Canola oil

1 tsp Vanilla essence

1/2 cup/60g/2 oz Spelt flour

2 tbsp/15g/0.5 oz Cocoa Powder

1/2 tsp baking powder

1/4 tsp Baking soda

1/4 tsp salt

To Build:

3 tbsp/60ml/2 oz coconut yogurt or cream

4 each mini waffle cones

60-70g/2-2.4 oz sugar free vegan chocolate

1/3 cup/40g/1.4 oz crushed hazelnuts

METHOD

  1. Preheat oven to 180 degrees Celsius.
  2. In a bowl, curdle the almond milk with the vinegar. Whisk in the natvia, oil, vanilla, and salt, and sift in the baking powder, soda, cocoa powder and spelt flour. Whisk again. Once mixed, divide between 6 cupcake patties and bake for 18-20 minutes.
  3. Once cooked, let the cakes cool for 10 minutes, then remove from patties and using a fork, turn the cake into crumbs, Mix in the coconut yogurt, until the cake can be formed into balls.
  4. Divide this mix into 4, and press into small waffle cones, making sure the top looks rounded.
  5. Dip the cake end of the cone into chocolate, and sprinkle with hazelnuts. Let the chocolate set, and enjoy!

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

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