Raspberry Valentine Pops

Ingredients (for seven people):

CAKE:

  • 160g vegetable margarine
  • 100g sugar
  • 200g wheat flour
  • pinch of salt
  • 1 teaspoon baking powder
  • 1 banana (about 150 g)
  • 1 lemon, fresh grated rind
  • 100ml mineral water, sparkling

CREAM:

  • 50 g vegetable margarine
  • 100g icing sugar
  • 150g frozen raspberries
  • 2 tablespoons coconut cream (about 60 g)
  • alternatively: 2 tablespoons vegan alternative to yogurt or cream cheese
  • 3 heaped tablespoons almond flour
  • alternatively: 3 heaped tablespoons coconut flour

GLAZE:

  • 200g dark chocolate

ALSO:

  • clingfilm
  • cutters in Heart Shape
  • paper straws (or thick wooden skewers)

Preparation:

  1. Stir vegetable margarine and sugar creamy. Add flour, a pinch of salt and baking soda and stir with to a homogenous dough, using a mixer. Puree the banana with a hand blender to a fine pulp puree and mix thoroughly with freshly grated lemon rind into the dough. Pour mineral water last and stir everything into a smooth dough. Grease springform or line with baking paper. Spread the cake batter evenly into the cake tin and bake at 180 °C in a preheated oven 35-40 minutes.
  2. Whip margarine with icing sugar until creamy with an electric mixer. Thaw frozen raspberries for a few minutes and puree with a hand blender to a fine mash. Add raspberry jam and vegan alternative to coconut cream (or alternatively soy yogurt) to the sugar-margarine mixture and stir for a few minutes to a smooth, uniform cream.
  3. Loosen the finished cake from the springform pan and let it cool for about 20 minutes. Crumble the cake with in a mixing bowl, using sour hands. Add raspberry cream and almond flour and mix a few minutes with an electric mixer until smooth dough is formed. Line a large cutting board or a shallow dish with clingfilm, give dough on it and spread on approximately 2 cm high. Cover dough with a second layer of clingfilm and using a breakfast board to smoothen the surface. Put dough and the lower breakfast board in the freezer for 30 minutes.
  4. Remove cold dough from the fridge and stab the heart out of it. Place the hearts on a clingfilm covered surface again and insert the straws. Put the plate with the prepared raspberry hearts back in the freezer (1-2 hrs.).
  5. Meanwhile, melt bittersweet chocolate in a double boiler. Quickly dunk the cold raspberry hearts in the melted chocolate and allow to drain. Make some ready glazed hearts with the stem in a tall glass and keep in the refrigerator until consumption.

Our tip: When decorating raspberry Valentine's Pops the imagination knows no boundaries, for example, with the cake decoration set of Biovegan

26 raspberry hears total

Recipe by Sophie Mathisz

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