Cooperation with Hanfgefluester
CBD oil can relieve anxiety and pain and improve sleep quality, as many happy users all over the world report. My personal experience is that it helps me wind down at the end of the day instead of getting sucked into my to do list over and over again. Doesn’t that make my pumpkin spice CBD cake pops the perfect dessert?
I have decided on a cozy pumpkin spice cake as a base for the cake pops. You can get pumpkin spice at some bigger supermarkets, online or you can just make it yourself! That’s what I do. I use this recipe by Zucker & Jagdwurst and add a few ground cloves.
The wooden skewers for the CBD cake pops are also available at bigger supermarkets.
What is CBD oil actually?
Cannabidiol is made from hemp, but other than THC it is not psychoactive. There are no severe side-effects and it’s not addictive.
If you’re in Germany, you can get CBD oil from Berlin based company Hanfgeflüster*. It is sustainable produced and legal, and they plant a tree for each order.
If you’re in Germany, you can get CBD oil from Berlin based company Hanfgeflüster. You’ll get a 20% discount with my code flycbd for orders above 50 Euro. Check out Hanfgeflüster* here.
Why should you temper the chocolate for the CBD cake pops, and what is the seeding method?
Tempering chocolate is an essential step to achieve a perfect result when working with chocolate. During tempering, the chocolate is carefully heated and cooled to specific temperatures to stabilize the crystal structure of the cocoa butter. This process gives the chocolate a beautiful shine, a crisp texture, and a uniform appearance.
The seeding method is a simple and effective technique for home use. First, the chocolate is melted to dissolve all the cocoa butter crystals completely. Then, finely chopped, unmelted chocolate is stirred into the warm mixture. These solid pieces contain stable beta crystals, which evenly distribute through the chocolate and cool it to the desired working temperature. This method allows you to temper chocolate quickly and easily without multiple cooling and reheating steps. The result is glossy, stable chocolate, perfect for pralines, coatings, and decorations.
Here’s an excellent YouTube video on tempering chocolate by CupcakeJemma.
PUMPKIN SPICE CBD CAKE POPS
Recommended Equipment
Ingredients
- 120 g flour
- 45 g coconut sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla
- 1 tablespoon pumpkin spice
- 120 ml plant milk
- 40 ml plant oil
- 1 teaspoon apple cider vinegar
- 3 tablespoons vegan cream cheese
- 18-30 drops CBD oil (3-5 per cake pop)
- 1 bar dark chocolate check if vegan
- 1/3 bar vegan white chocolate
Instructions
- Preheat oven to 180°C.
- Now, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Combine flour, sugar, baking soda, vanilla and pumpkin spice in a large bowl, then combine plant milk, plant oil and apple cider vinegar in a measuring cup and mix well. Then quickly mix together until just combined.
- Pour the dough into a small baking tin lined with parchment paper and bake for 25 minutes.
- Break the slightly cooled cake into a bowl and mix with cream cheese.
- Take a handful out and drip 3-5 drops CBD oil on it, then roll into a ball. Repeat with the rest of the mixture. It should make 6 or 7 balls.
- Put them into the freezer.
- Now you're tempering the dark chocolate for the shiny and crisp cake glaze using the seeding method. Don’t worry—it’s not as complicated as it might seem at first glance.Finely chop the chocolate to make melting easier and ensure even heat distribution. Prepare a saucepan with a little water and heat it gently so that the water simmers without boiling. Place a melting pot over the saucepan, ensuring the bottom doesn’t touch the water, or use a heatproof bowl set on top. Melt about 3/4 of the chopped chocolate in the pot, stirring regularly until it is completely melted. Monitor the temperature carefully; dark chocolate should reach a range of about 113 to 120°F (45 to 49°C). If you're using a vegan milk chocolate, aim for 104-113°F (40-45°C).Remove the pot from the heat and stir in nearly all of the remaining chocolate pieces. This cools the mixture and helps it crystallize properly. Leave a few pieces aside for adjustments if needed. The dark chocolate should now reach a temperature of around 89°F (31-32°C), feeling cooler and slightly thicker but still workable. Aim for 84-86°F (29-30°) if using vegan milk chocolate.
- Stick the wooden skewers into the cold balls and dip into the chocolate glaze. The balls should not be frozen, just cold, so the chocolate glaze can dry fast. Put on parchment paper to firm up. I don't recommend drying it on a plate, that tends to stick too much.
- Melt white chocolate with the same method in the same bath, but now the melting temperature should be 104–113°F (40–45°C), and the temperature we're aiming at is 82–84°F (28–29°C). This ensures the new chocolate glaze has a lighter color. Pour the glaze over the cake pops with a spoon as shown in the video.
- Keep in the fridge until serving, so the chocolate is nice and crunchy.
If you like my CBD cake pops with pumpkin spice, you might also like my other CBD recipes I created for Hanfgeflüster:
If you’re in Germany, you can get CBD oil for the CBD cake pops from Berlin based company Hanfgeflüster. You’ll get a 20% discount with my code flycbd for orders above 50 Euro. Check out Hanfgeflüster* here.
