I love chocolate cake – but I think I love chocolate cake pops more. A bite size little ball of fudgy amazingness, all covered in chocolate. They’re so easy to make and a great way to use up any leftover chocolate brownie mixture or cake mixture. Most cake pop recipes use frosting to bind the cake together but I’ve been experimenting using my homemade yogurt in them instead and it’s just so delicious!
You see the yogurt creates this amazing texture, but you also get the probiotic benefits at the same time, so I guess you really can have your cake and eat it too! I worked with Probio7 on this recipe; their yogurt maker is so easy to use and makes for seriously good yogurt at the tap of a button! You can get 30% off their yogurt makers (£34.99 RRP) with my code EMMA30 if you’d like to try giving it a go for yourself!
Makes around 10 cake pops
- 2 cups crumbled up brownies or cake
- 3 tbsp homemade yogurt
- 1 cup chocolate chips, to coat
- Freeze dried raspberry pieces or sprinkles to decorate, optional
For the yogurt
- 1 litre soya milk
- 1 tsp agar agar
- 1 tbsp coconut sugar
- 1 ProBio7 Happy Gut sachet
Heat the milk to 67 degrees and add in the agar agar, then leave to cool, before mixing in the other ingredients and preparing the yogurt as per the instruction booklet. Chill the yogurt for 24 hours after it has finished.
Crumble the brownies into a bowl, then add in the yogurt and use your hands to mix together well. Place the mixture in the freezer for 20 minutes to harden up a little then shape with your hands into 10 balls. Place these back in the freezer while you melt the chocolate.
Melt the chocolate in a bowl over a saucepan with two inches of water in on a low heat, stirring gently. Remove the bowl from the heat and dip the cake pops in one by one. Place them on a chopping board or some baking paper, decorate if you like and dig in once set! Store in the fridge for upto a week.
Love, Mrs H xx