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–+ servings
CBD cake pops

PUMPKIN SPICE CBD CAKE POPS

The ultimate dessert: cozy pumpkin spice CBD cake pops with crunchy chocolate glaze to relax and enjoy
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Brunch, Dessert
Cuisine american inspired
Servings 6 Stück

Recommended Equipment

measuring spoons*
kitchen scales*
wooden skewers*
double boiler melting pot*
cooking thermometer*

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 2/3 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.
    melting the chocolate with cocoa butter
  • 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.
Keyword CBD recipes
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