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.

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Ingredients

Dry Ingredients

- 2 cups almond flour

- 1 cup coconut flour

- 2 tsp baking powder

- 2 tbsp Organic Ceremonial Matcha Powder (for green sponge)

- 2 tbsp Organic Beetroot Powder (for red sponge)

Wet Ingredients

- ½ cup maple syrup

- ½ cup Organic Coconut Sugar

- ½ cup Organic Coconut Oil, melted

- ½ cup coconut yoghurt

- 1 cup soya milk + 1 tbsp lemon juice (stir to make vegan “buttermilk”)

Coating

- 1 cup Organic Cacao Paste, melted

- Organic Ceremonial Matcha Powder and Organic Beetroot Powder (for dusting)

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Method

1. Make the sponge mixture

Step 1: In a bowl, whisk together:

- coconut sugar

- maple syrup

- melted coconut oil

- coconut yoghurt

- soya milk + lemon juice mixture

Step 2: Add the almond flour, coconut flour, and baking powder.

Step 3: Mix until fully combined.

2. Divide & flavour

- Split the batter into two equal bowls.

- Add ceremonial matcha to one bowl (green sponge).

- Add 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.

- Let 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!