Vegan choc-lotus cake pops!
This is my go-to dessert for Independence Day. After all, this day symbolizes liberty and independence, and what’s more liberating than not turning the oven on? It’s bad enough you have to endure the smell of barbecues all day.
After everyone’s stuffed and buzzed all they want is to chill on the mat (or the sofa) and have a nice snack with their tea or coffee. Ideally, it should be small (so it’s guilt-free), with chocolate (kids friendly) and parve (suitable for the observant and kosher audience).
These little bites exceed all expectations and more!
This recipe has only 5 ingredients, you don’t need to turn on the oven and the lollipop sticks are optional (although they make it more impressive and easy to eat).
Every sweet-toothed person that finds baking challenging but has a creative mind can manage this recipe easily.
The original recipe was taken from a lotus recipe book published in a well-known Israeli culinary online magazine (Hashulchan). I made necessary changes, like Tofutti cream cheese (which works great! No one noticed it was non-dairy) and removed the almond meal (the cheese is stable enough so the great combination of chocolate and lotus can be left undisturbed).
Let’s get to the recipe:
The original recipe (the non-vegan one) is taken from the website “Hashulchan” (the table in Hebrew).
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