Vegan & Gluten-Free Carrot Cake Pops 🍫✨

Indulge in these mouth-watering Carrot Cake Pops, wrapped in luxurious Coracao chocolate.

What You'll Need:

Cake:

• Gluten-free flour (1 ½ cups)
• Coconut sugar (1 cup)
• Cinnamon, Nutmeg, Ginger
• Almond milk (¾ cup)
• Grated carrots (1 cup)
• Vanilla extract (2 tsp)

Frosting:

• Vegan cream cheese (¾ cup) 
• Vegan butter (1/4 cup)

Coating:

• 2 Bars Coracao 81% Dark Chocolate 
• Coconut Oil (2 tbsp)
  
  

Instructions:

1. CAKE: Combine dry ingredients & wet ingredients separately, then add the wet ingredients to the dry. Bake the cake in a 9” pan at 350°F for 30-35 minutes
2. FROSTING: In an electric stand mixer, whip the vegan cream cheese and butter until combined
3. MIX: Crumble the cooked cake into a bowl and mix together with the frosting until you can form golf-ball-sized balls. 
4. COAT: Melt the chocolate with the coconut oil, and dip the cake pops into the chocolate.
5. Chill for an hour & enjoy!