Indulge in these delightful vegan treats that combine the richness of double chocolate with the gooey sweetness of marshmallows, all in a convenient cake pop form. Perfect for parties or anytime you need a decadent dessert!
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 tsp baking soda. 1/4 tsp salt. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 flax egg 1 tbsp ground flaxseed + 3 tbsp water. 1 tsp vanilla extract. 1/4 cup almond milk. 1/2 cup vegan chocolate chunks. 1/2 cup vegan marshmallows, chopped. 12 oz vegan chocolate chips, melted. 12 vegan lollipop sticks. Vegan sprinkles, for decoration.
Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, prepare the flax egg by mixing ground flaxseed with water. Let it sit for 5 minutes to thicken. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large mixing bowl, cream together vegan butter, brown sugar, and granulated sugar until light and fluffy. Add the flax egg and vanilla extract to the creamed mixture and mix well. Gradually add the dry ingredients to the wet ingredients, alternating with almond milk, until a thick dough forms. Fold in the vegan chocolate chunks and chopped marshmallows until evenly distributed. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and gently insert a lollipop stick into each ball. Bake for 10-12 minutes, then remove from the oven and let cool completely. Once cooled, dip each cookie pop into melted vegan chocolate and decorate with vegan sprinkles. Place the dipped pops upright on a parchment-lined baking sheet to set. Enjoy your vegan double chocolate chunk marshmallow cookie cake pops!
Prep Time: 20 minutes
Cook Time: 12 minutes
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