Recipe and photos by Ana Sierra
For the brownie
2 cups all purpose flour
¾ cup Nustevia cocoa powder
1 tsp. baking powder
1 tsp pink Himalayan salt
1 cup almond milk
1 cup earth balance butter, melted
2 tbsp. Vanilla NuStevia
- Preheat oven to 350F
- Line an 8 in square pan with parchment and spray lightly.
- Combine dry ingredients in a bowl.
- In a separate bowl, combine the wet ingredients.
- Mix wet and dry ingredients together until evenly incorporated.
- Pour the mixture into the prepared pan. Don’t worry, it should be thick. Spread evenly and into the oven it goes.
- Bake for 25 minutes. Let cool.
For the frosting:
1 medium ripe avocado
¼ cup NuStevia Cocoa powder
¼ cup maple syrup
1 tbsp melted coconut oil
½ tsp vanilla NuStevia
- Add avocado to a food processor fitted with the S blade and blend until smooth.
- Add cocoa powder, maple syrup, coconut oil and vanilla and blend until smooth. Stop and scrape the sides with a spatula a couple of times.
- You can store in the fridge.
for the Chocolate coating
1 cup NuStevia cocoa powder
1 cup cocoa butter, melted
1/3 cup maple syrup
1 tsp sunflower lecithin
pinch of Pink Himalayan Salt
½ tsp Vanilla NuStevia
- Grate the cocoa butter and measure 1 cup.
- Place the grated cocoa butter in a bowl and melt over a double boiler.
- When about three quarters melted, turn off the heat and let the rest melt. Once melted, lift the bowl from the double boiler and pat the bottom of the bowl dry, to avoid water or vapor getting into your melted cacao butter.
- Add the cocoa powder, maple syrup, sunflower lecithin, salt and vanilla. With an immersion blender, blend until smooth. If you don’t have an immersion blender, use a normal blender.
- Chocolate is now ready for enrobing. Try to keep it 86 F temperature. What I do, if I see the chocolate starting to harden, I put the container over double boiler a little longer.
- Once your brownie is cooled, crumble it with your hands. Reserve about 1 cup.
- Add 1 tablespoon of frosting and mix well to form dough. If it’s still crumbly, add another tablespoon of frosting. To try the consistency of the dough, make a ball and gently squeeze in your hand. If it crumbles, add more frosting, a tablespoon at a time- until smooth..
- Scale each cake pop to 26 g each, if they are too heavy, they will slide down the stick.
- Roll each pop into a smooth even ball. Refrigerate for 10 minutes.
- Now dip one end of a pop stick in the chocolate and insert in the cake pop. This will ensure that the the stick and the cake pop bind together.
- Refrigerate again for 10 minutes.
- Ready? Dip one cake pop, lift letting excess drip out. Now lightly tap the cake pop stick on a side of the chocolate container. Be very gentle, until no more dripping follows. I usually use a cup filled with the dipping chocolate to make dipping easier.
- While the chocolate is still wet, dip the pop in the brownie crumble mix that was set aside, or with your hand you can lightly dust. You can also use sparkling sugar, or sprinkles.
- Set the decorated brownie cake pop in a jar, or upside down on a nice plate.