Chocolate Brownie Cake Pops

Fudgy, brownie style cake pops coated in rich chocolate and finished with a pistachio crunch. Deep chocolate flavor, soft centers, and a glossy shell that sets perfectly.

Yield: 18-24
Prep Time: 20 minutes
Cook Time: 25 minutes
Special Equipment: Double broiler

Ingredients

• 2 cups all purpose flour

• ¾ cup hazelnut flour

• ½ cup cacao powder

• ¾ to 1 cup agave syrup or maple syrup to taste

• 1 tablespoon vegan mayo

• 1 flax egg 1 tablespoon ground flaxseed mixed with 2½ tablespoons water

• ⅓ cup avocado oil

• ¾ to 1 cup water added gradually

• 1 to 1½ teaspoons baking powder

• ½ teaspoon sea salt

• ½ cup cacao powder for coating

• ¼ cup avocado oil or neutral oil for coating

• ¼ cup agave syrup for coating

• Crushed pistachios for topping

Directions

1. Mix the flaxseed and water and set aside 5 minutes to thicken.

2. Preheat oven to 360°F and lightly grease a small cake dish.

3. In a bowl, whisk the flours, cacao powder, baking powder, and salt. Add sweetener, vegan mayo, flax egg, avocado oil, and water, whisking until a thin, pourable batter forms.

4. Pour batter into the prepared dish and bake 20 to 25 minutes until just set in the center. Cool completely, then rest several hours or overnight for best texture.

5. Melt cacao powder, avocado oil, and agave together over a double boiler until smooth.

6. Crumble the cake and roll into smooth balls. Dip into the chocolate coating, let excess drip off, and immediately top with crushed pistachios.

7. Chill on parchment until set.