Chocolate-Chestnut-Hazelnut-Cake Pops




Vegan Chocolate-Chestnut-Hazelnut-Cake Pops

Katharina from Frau von Blaubeer thought of a really cool autumn baking special! On each day of November a different blogger will introduce an autumn baking recipe (vegan, of course 🙂 ).

Katharina herself began the event with hazelnut cheese cupcakes with a cinnamon and chocolate ganache. You should definitely have a look, they look incredibly delicious!!! I’ll try this recipe, for sure.

Yesterday it was Lisa’s turn, from very classy. She made a quick autumn bread.

Well today, I get to bake 🙂 Since I love chestnuts, it had to be a recipe with chestnuts. That’s why I signed myself up with a chestnut cake. Surprisingly it presents itself in cake pop form, not as a cake 😉 I finally tried out making cake pops! You don’t need a cake pop maker or something special for this recipe.

But enough storytelling for now, here’s the recipe:

Ingredients (for 10 cake pops):

For the chestnut purée:

  • 100g pre-boiled chestnuts
  • 50ml soy milk (or other plant-based milk)
  • 25g sugar
  • 1 knife point of ground vanilla

For the cake pops:

  • 70g vegan margarine
  • 160g apple purée
  • 5 dried figs
  • 1 small pack of vanilla sugar
  • 100g ground hazelnuts
  • 100g of the chestnut purée from above
  • 40g dark chocolate
  • 2 tablespoons flour
  • 2 teaspoons baking soda


  • 5 wooden shashliks (in half) [or cake pop sticks]
  • 200g white vegan chocolate
  • Vegan coloured sugar pearls/sprinkles/hearts or whatever you prefer
  • Some space in the freezer/fridge


  1. Chestnut purée: Put all the ingredients in a small pot and boil them for about 5 minutes. Purée it and let it cool down.
  2. Preheat the oven to 200°.
  3. Cake pop dough: Chop the dried figs and the dark chocolate. Mix the vegan margarine till it’s soft. Add apple purée, figs and vanilla sugar. Mix well. Then add the hazelnuts and the chestnut purée. Lastly add the flour and baking soda and stir the chocolate into the dough.
  4. Put the dough into a baking form and bake it in the preheated oven for 35 minutes.
  5. When the dough is finished, let it cool down to room temperature and put it in the fridge for a little bit (or in my case, straight onto the balcony, as it’s cold enough there in autumn).
  6. Then mash the dough with your hands and form 10 balls (the size of a tabletennis ball). Put the balls in the freezer for half an hour.

Vegan Chocolate-Chestnut-Hazelnut-Cake Pops

  1. In the meantime, melt the white chocolate in a double boiler. When the cake pops are cooled down, take them out. Dip the end of the wooden stick in the white chocolate (so that the ball will stick better later). Then stick it into the ball and dip it in the white chocolate until it’s all covered. Decorate it with sprinkles. Repeat the same with the other cake pops and put them in the fridge for 2 hours (or freezer for half an hour).

It’s really important that the cake pops are kept cool, otherwise they will fall apart.

Usually you use frosting for the cake pops to hold. While I made mine, I noticed that these will hold even without sugar frosting! Since I thought I would need sugar later, I didn’t put much sugar in the dough. But because of the sweetness of the white chocolate, it came out perfectly anyway. If instead of white chocolate you want to use dark chocolate for the covering, and you like it sweet, you might have to add some sugar to the dough.

There will be some chestnut purée left over. You can just eat it with a spoon or put it into your next pancake mix 🙂

Well, I hope you like my autumn cake pops! I tried really hard to put in as many autumn ingredients as possible – chestnuts, figs, apple purée… 😉

Tomorrow Simone from absolutely veg will show us how to make onion pie. I’m really looking forward to it and am super excited for the other great autumn recipes!

I wish you all a wonderful Sunday!

Feedback is always appreciated, so if you like my blog/post don’t forget to like, share and/or comment – here or on facebook. Cheers! 



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