APRICOT EGG-POPS

Cake Batter:

  • 250g wheat flour
  • 125 g sugar
  • 1 tsp corn starch
  • 1 heaped tsp baking powder
  • Pinch of salt
  • 40 g Alsan
  • 170 ml soy drink
  • 100 g vegan alternative to cream cheese

Apricot „yolk“ balls:

  • 120 g apricots, dried
  • 3-4 figs, dried
  • ½ orange, juice freshly squeezed
  • 70 g almonds, peeled and finely ground
  • alternatively: 70 g coconut flakes
  • 1 lemon, peel freshly grated
  • optional: 1-2 tbsp rum
  • some icing sugar

Icing:

  • 200 g dark chocolate couverture
  • 200 g white chocolate couverture
  • lemon juice, freshly squeezed
  • icing sugar
  • some raspberry mush or syrup

Optional:

  • skewers
  • For the "yolk" balls, chop dried apricots and figs coarsely and puree with the juice of half an orange in the kitchen blender into a fine pulp. Add almonds or coconut flakes and grated zest of a lemon and puree to a viscous mass. Season with 1-2 tablespoons rum optional. Add a little more ground almonds or coconut if necessary, mix to a nice mouldable mass. Form little balls from approximately 1 teaspoon of the apricot mass between your palms - here it is helpful to dust the palms with powdered sugar so that the mass does not stick to the hands. Chill the finished balls in the refrigerator for at least one hour.
  • Meanwhile prepare the batter: add all the ingredients, except for the vegan alternative to cream cheese in a mixing bowl and knead with the hand mixer for a few minutes to a homogeneous, viscous dough. Pour batter evenly into a springform pan, lined with baking paper pan and bake at 180 ° C in a preheated oven about 30-40 minutes. Remove the cake after cooling from the mold and cut into small pieces. Blend slices of cake with vegan alternative to cream cheese in the kitchen blender to a damp solid mass.
  • To prepare the Egg-Pops, take one heaped tablespoon of the cake mixture, knead with hands (sprinkle palms with powdered sugar) into a ball and flatten it between your palms. Place an apricot "yolk" ball on the dough piece and fold the dough around it completely, working it into a ball and an egg finally. Place Egg-pops on a plate and allow to cool in the freezer during the preparation of the chocolate. (form leftover apricot mass into balls, roll in coconut flakes and serve as a refreshing raw food sweets)
  • Melt chocolate couverture in the hot water bath. Dip cold Egg-Pops shortly into to chocolate using a large spoon, drain and place on a plate, lined with baking paper. Freeze for another 5-10 minutes until the chocolate layer has solidified.
  • Prepare a very solid icing for decoration: add about 3 tablespoons powdered sugar dropwise to the same amount of water and raspberry puree or syrup and mix until a smooth mass with the desired color is achieved. Apply paste with a brush to the chocolate or decorate with the remaining couverture and sprinkles.

Our Tip: This homemade apricot Egg-Pops fit perfectly in every Easter basket, which can be filled with other wonderful tasty Easter items from our shop!

Portion: 10-12 pcs

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