Soft, delicate cake pops made from naturally vibrant matcha and beetroot sponge, blended with creamy coconut yoghurt for the perfect bite. Each pop is dipped in rich, melted cacao paste and finished with a dusting of superfood powders, creating a beautiful mix of colours, flavours, and nourishing ingredients. A wholesome treat that feels decadent, fun, and irresistibly moreish.

1. Make the sponge mixture

- In a bowl, whisk together: coconut sugar, maple syrup, melted coconut oil, coconut yoghurt, soya milk + lemon juice mixture.

- Add the almond flour, coconut flour, and baking powder, then mix until fully combined.

2. Divide & flavour

- Split the batter into two equal bowls.

- Add the matcha powder to one bowl (green sponge) and beetroot powder to the other bowl (red sponge).

3. Bake

- Spread each batter into separate lined trays.

- Bake at 165°C for 40 minutes or until firm, then allow to cool completely.

4. Form the pops

- Crumble each cooled sponge separately.

- Mix each colour with ¼ cup coconut yoghurt until it forms a dough-like consistency.

- Roll into balls - red and green.

5. Dip & decorate

- Dip each ball into melted cacao paste.

- Immediately sprinkle matcha powder on the green pops, and beetroot powder on the red pops.

Allow to set and enjoy!