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Wednesday, 7 June 2017

Raw orange ice-cream cake pop recipe

Vegan, RAW, gluten-free, wheat-free
My 21st birthday is coming up on the 14th June and I had this really fun idea to make some quick & easy orange flavoured raw truffles, made to look like mini ice creams. How adorable do they look?!
These mini ice creams are 100% vegan, gluten/wheat-free and are very easy to make. They look very effective and taste delicious, you won't be able to have just one!

Preparation- 2 hours
 Freezing time- 20 minutes
Makes- Approximately 12
Level- Easy


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Ingredients for the cake pop truffles
-70g of cashew nuts (soaked for 2 hours)
-50g of coconut flour
-120ml of water
-3 tablespoons of maple syrup
-1 teaspoon of orange extract
-1 teaspoon of orange zest

Extras
-200g of white chocolate + 1 tablespoon of coconut oil
-Pink food colouring (optional)
-Ice cream cones 
-Sprinkles (optional)
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Step 1- Line a baking tray with greaseproof paper and cut down some ice cream cones to make mini cones.

Step 2-  Drain the cashew nuts and add them into a food processor along with the coconut flour, water, maple syrup, orange extract and orange zest.
Whizz up until crumbly dough forms and you can roll it into a ball.
Step 3- Wet your hands and roll the mixture into balls and place them onto the lined tray.
Pop them into the freezer while you prepare the chocolate.
Step 4- Melt the white chocolate and add in the coconut oil and pink food colouring.

Step 5-  Dip the top of the cone in and pop on a truffle. For extra support, dunk the truffle into the chocolate then place onto the cone.
Repeat for all of the cake pops.
Step 6- Carefully roll the cake pops into the melted chocolate to coat and top off with sprinkles, then place them upright and back into the freezer.
Hint- Cut little holes in a cardboard box as a makeshift stand if you don't have one, works just as well! 

Enjoy. Keep stored in the freezer.


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