1 Cup or 245 gr Coconut yogurt ( I used Abbot Kinney's)
Handful chopped almonds
Handful chopped vegan chocolate (I used Ombar)
Handful vegan sprinkles (I used Biovegan)
4 Popsicle sticks
1. Cut the bananas in half and peel.
2. Insert popsicle stick into each banana.
3. Dip in coconut yogurt.
4. Roll one in the almonds, one in the chocolate and the others in the sprinkles until well coated.
5. Freeze the pops few hours or overnight.
Ingredients for the cake
18 tbsp oat fFlour
13 Ttbsp Coconut Suger
2 tsp tartaric acid
1/2 tsp Baking soda
4 tbsp raw cacao nibs
3 tbsp applesauce (I use homemade)
90 ml oat milk (I use Provamel)
Ingredients for the frosting
1 Full fat Coconut cream (put the can for 4 hours in the fridge, best overnight)
Pinch of himalaya salt
1 Vanilla Pod
Splash ahorn syrup
Handfull Blueberries, washed and drained
1 cup coconut flakes
Cake pan 6 inch
1. Preheat the oven to 350 degrees (175 C)
2. Tear a sheet of parchment paper (I use unbleached parchment paper) and slightly bigger then the 6 inch cake pan. Fold the parchment paper from the bottom to the top and set a side.
3. Add all the dry ingredients in a large bowl and slowly pour over the wet ingredients while mixing with the hand mixer. It should be a creamy and pourable batter. If not, pour a little bit more oat milk.
4. Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cool completely before frosting the cake.
6. Meanwhile open the can coconut cream, and pour the liquid into another bowl (use this for a delicious smoothie). Scoop the coconut cream into a chilled bowl and whip the cream together with a splash of ahorn syrup and seeds of the vanilla pod with a handmixer until fluffy.
7. Spread the coconut whip cream completely over the cake and top it with coconut flakes.
8. Serve with blueberries
1 cup coconut liquid
1 cup frozen blueberries
Splash ahorn syrup
Blend everything up and enjoy!