Gluten-free + Raw + Vegan Recipe | Easter Cake Pops

Gluten-free + Raw + Vegan Recipe | Easter Cake Pops

Easter, after Christmas, has got to be my favourite holiday. When I was little, my mother knew exactly how to make it special: she would hide hundreds of mini chocolate eggs in every nook and cranny of our house and on Easter morning, my sister and I raced to find the most eggs, then spend the rest of the morning counting and eating them.

And then I moved out, became a vegan, and well… no more Easter Egg Hunts.

But it doesn’t have to be like that. You can be vegan and still eat your (Easter) cake – or rather, cake pops. Traditional ones are full of sugar, additives and goodness knows what other chemicals – not exactly what you’d want to feed your children (or yourself, for that matter). However these raw cake pops are made of only natural ingredients, rich in healthy monounsaturated fats, minerals such as iron, magnesium, copper and manganese, vitamin E and antioxidants.

Ingredients

  • 1/2 cup (60g) pistachios, shelled
  • 1/3 cup (40g) pumpkin seeds
  • 1 tbsp melted coconut oil
  • 1/3 cup (40g) sultanas
  • 1/2 – 1 tsp stevia, powdered
  • 1 tsp vanilla paste (optional)
Read the whole recipe on Vegan Housewives