These raw cake pops are seriously impressive and are a treat that is guilt-free and surprisingly good for you! Containing no processed sugar, gluten and dairy, they are packed with the type of goodness that will satisfy even a raw food sceptic. The dates give you a great dose of fibre, potassium, copper and antioxidants while the cacao is loaded with iron, magnesium and zinc. The agave syrup is low GI making it perfect for diabetics and overall this treat won’t send you or your kids on a sugar high and will leave you feeling good.

They make a great table centre piece when placed in a funky vase or teapot and will keep for a week in the fridge; if you don’t demolish them before then. These are also a lovely treat for kids’ lunch boxes and will help to keep kids full at school. You can even leave off the sticks and just pop the balls in their lunch boxes.

Black Forest Raw Cake Pops

Ingredients:

Cake balls:

2 cups pitted medjool dates

1 cup walnuts

100ml water

4 tablespoons cacao powder

150g dried sour cherries

100g cacao nibs (optional, for a nice crunch factor)

Dipping Chocolate:

90g cacao powder

240g cacao butter (1 ¼ cups melted cacao butter)
3 tablespoons agave syrup
Chopped walnuts for decoration

Instructions:

1.     Blend the dates, walnuts, water and cacao together until mixture turns into a smooth paste.

2.     Mix in cherries and cacao nibs

3.     Spoon out tablespoon sized portions and roll into balls. Place on a tray lined with wax or greaseproof paper. *tip: wet your hands slightly, it makes for easier rolling.

4.     Place balls in freezer for 2 hours or in fridge overnight to firm up.

5.     Melt cacao butter over double boiler and mix through agave syrup and cacao powder.

6.     Dip the tip of your cake pop stick into the melted chocolate mixture about 1cm deep and press one into each date ball. This helps keep the stick from slipping out of the ball.

7.     Using the sticks; dip each ball into chocolate and turn to ensure an even cover. Lift from bowl, allow any excess to run off, and then transfer to a tray lined with wax or greaseproof pape. You may need to dip the balls 2-4 times in total.

8.     Decorate your raw cake pops with some chopped walnuts

9.     Place in fridge until chocolate is hard.

Makes 30

Tip: You can use any leftover dipping chocolate to make some energy chocolate snacks. Simply mix the left over dipping chocolate with your favourite nuts, dried fruit and seeds, then spread into a lined tray and place in the fridge/freezer until hard.