One of the most fun and easy sweet treats to make.
Prepare the pan:
Line a rimmed baking sheet with parchment paper and set aside.
Prepare the cake babies:
In a medium bowl, whisk the flours, beet root powder and salt until combined. Next add the almond milk, coconut oil and vanilla and stir until all the liquid is incorporated.
Finish the cake babies:
In a small bowl, pour the sweetener and set aside. Using your hands, roll the dough into cake-pop size balls (about 1 ½ to 2 tbsp) and then roll in the sweetener. Place on the baking sheet and repeat until all the dough is used. Place the pan in the freezer and chill for at least 1 hour before serving or overnight.
Store the cake babies:
Store in an air-tight container in the fridge for up to 4 days or in the freezer for up to 1 week. If frozen, allow the cake babies to thaw for at least 20 minutes before consuming.
Ingredients
Directions
Prepare the pan:
Line a rimmed baking sheet with parchment paper and set aside.
Prepare the cake babies:
In a medium bowl, whisk the flours, beet root powder and salt until combined. Next add the almond milk, coconut oil and vanilla and stir until all the liquid is incorporated.
Finish the cake babies:
In a small bowl, pour the sweetener and set aside. Using your hands, roll the dough into cake-pop size balls (about 1 ½ to 2 tbsp) and then roll in the sweetener. Place on the baking sheet and repeat until all the dough is used. Place the pan in the freezer and chill for at least 1 hour before serving or overnight.
Store the cake babies:
Store in an air-tight container in the fridge for up to 4 days or in the freezer for up to 1 week. If frozen, allow the cake babies to thaw for at least 20 minutes before consuming.