Festive, bite-sized vegan cake pops with a moist chocolate cupcake base and glossy chocolate coating. Light, fluffy, and cholesterol-free, these guilt-free confections are perfect for Easter gatherings or baskets. Coated with plant-based chocolate, they feature a modern twist while maintaining structural integrity for easy transportation.
1 ½ cups all-purpose flour (or whole wheat)
1 tsp baking powder
½ cup unsweetened cocoa powder
¾ cup maple syrup
½ cup melted coconut oil
1 tbsp ground flaxseed + 3 tbsp water
1 tsp alcohol-free vanilla extract
4 cups vegan chocolate coating
1 cup powdered sugar
24 mini stick rods
Preheat oven to 350°F (180°C)
Prepare batter by mixing flour, baking powder, and cocoa powder
Add maple syrup, melted coconut oil, flax egg, and vanilla extract
Bake cupcakes for 20–25 minutes
In separate bowl, melt powdered sugar with a few drops of water to form a coating
Insert mini sticks into cupcake bases
Dip cupcake sticks into melted vegan chocolate coating
Add shredded coconut or colorful sprinkles for Easter theme decorations
Let set for 30 minutes before serving
Replace flax egg with ¼ cup mashed peas for binding
Use vegan chocolate melts labeled coconut-free if avoiding coconut oil
Store in refrigerator for up to 3 days to maintain crisp texture
Decorate with non-alcoholic food-grade gold leaf or pastel candy beads