Is your canister of cocoa powder collecting dust? Pull it from the pantry shelf and get ready to have a ball! These rolled, mini-cake bites are a healthified version of those sugary “pops” on sticks, with chocolaty cocoa flavor made richer with chicory””a plant root that’s brewed up just like coffee. Dairy free and egg free, they’re made moist with organic puréed pumpkin and can be eaten raw or baked for real-cake texture.
Vegan Chicory-Cocoa Cake Balls
Ingredients
2 Tbsp. unsweetened cocoa powder
2 Tbsp. natural peanut butter
¼ cup brewed chicory grounds
¼ cup (approx.) pumpkin
4 Tbsp. gluten-free baking mix
3 Tbsp. water or milk of choice
1-2 Tbsp. vanilla
1-2 tsp. cinnamon
2-3 Tbsp. vegan dark chocolate chips
Directions
1. In a small bowl, whisk together cocoa, baking mix and cinnamon; set aside.
2. In another small bowl, whisk together peanut butter, pumpkin, milk and vanilla together.
3. Pour wet mixture into dry and add chocolate chips. Mix well. Add additional pumpkin as needed, until batter is wet and resembles thick brownie batter.
4. Roll into mini balls and eat raw or bake at 325 degrees F for approximately 12 minutes.