Makes 12 cake pops
Preparation 24 hours
2 cups (150 g) oil-free dried fruit
1 cup (240 ml) orange juice
2 cups (150 g) almond meal
Cup (20 g) raw cacao powder
3 tbsp naked or crystallised ginger, chopped finely
3 tbsp cacao nibs
Cacao nibs, flaked almonds, extra finely chopped ginger for sprinkles
1 Soak the dried fruit in the orange juice overnight. Drain. In a food processor, blend fruit, almond meal and cacao powder until dough forms. Stir through the ginger and cacao nibs.
2 Blend the sprinkle mixture in bowl. Scoop out a tbsp. of the cakepop dough and hand roll into balls.
3 Place each ball onto a cakepop stick. Holding the stick, roll each cakepop around in the sprinkle mixture and place into fridge to firm overnight.
The Carousel thanks Lorna Jane for this recipe.