Vegan Brownie Cake Pops

Not only do these brownie cake pops look delicious but they taste amazing too! Fun to bake and decorate!

This recipe is one of the winners of the Kid-Friendly Recipe Contest run by The Flaming Vegan blogger Norma Plum! Recipe and photos by: Ana Sierra

For the brownie: 


  • 2 cups all-purpose flour 
  • 3/4 cup NuNaturals Dutch Processed Cocoa Powder  
  • 1 tsp. baking powder 
  • 1 tsp. pink Himalayan Salt
  • 1 cup NuNaturals MoreFiber Stevia Baking Blend 
  • 1 cup almond milk 
  • 1 cup earth balanced butter, melted 
  • 2 tbsp. NuNaturals Vanilla NuStevia Drops 


  1. Preheat oven to 350F
  2. Line an 8in square pan with parchment and spray lightly.
  3. Combine dry ingredients in a bowl.
  4. In a separate bowl, combine the wet ingredients.
  5. Mix wet and dry ingredients together until evenly incorporated.
  6. Pour the mixture into the prepared pan. Don’t worry, it should be thick. Spread evenly and into the oven, it goes.
  7. Bake for 25 minutes. Let cool.

For the frosting: 


  • 1 medium ripe avocado 
  • 1/4 cup NuNaturals Dutch Processed Cocoa Powder 
  • 1/4 cup maple syrup 
  • 1 tbsp. melted coconut oil 
  • 1/2 tsp. NuNaturals Vanilla NuStevia Drops 


  1. Add avocado to a food processor fitted with the S blade and blend until smooth.
  2. 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.
  3. You can store in the fridge.

For the chocolate coating: 


  • 1 cup NuNaturals Dutch Processed Cocoa Powder 
  • 1 cup cocoa butter, melted 
  • 1/3 cup maple syrup 
  • 1 tsp. sunflower lecithin 
  • pinch of pink Himalayan salt 
  • 1/2 tsp. NuNaturals Vanilla NuStevia Drops 


  1. Grate the cocoa butter and measure 1 cup.
  2. Place the grated cocoa butter in a bowl and melt over a double boiler.
  3. 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.
  4. 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.
  5. 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.

Now for the Cake Pops:

  1. Once your brownie is cooled, crumble it with your hands. Reserve about 1 cup.
  2. 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.
  3. Scale each cake pop to 26 g each, if they are too heavy, they will slide down the stick.
  4. Roll each pop into a smooth even ball. Refrigerate for 10 minutes.
  5. Now dip one end of a pop stick in the chocolate and insert in the cake pop. This will ensure that the stick and the cake pop bind together.
  6. Refrigerate again for 10 minutes.
  7. 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.
  8. 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.
  9. Set the decorated brownie cake pop in a jar, or upside down on a nice plate.

Products used in this recipe