140 ml soymilk (or other milk substitute)
100 g light flour
30 g of sugar
10 g of vanilla sugar
5 g baking powder
35 g sunflower oil
10 g of cocoa powder
50 g dark chocolate
50 g peanuts (salted)
30 g agave syrup
120 g of sugar
70 ml of soy cream (normal, none for whipping.) I took alpro)
30 g vegan margarine
Peanuts (I took salted peanuts again, goes well with the caramel)
Chop chocolate and peanuts. Mix all ingredients (except chocolate and peanuts) for the dough with a whisk (mix in the milk bit by bit). Now also fold in chocolate and peanuts.
Pour the dough into the small silicone molds and bake at 180 degrees (200 degrees top and bottom heat) for 22 minutes. Of course you can also bake the dough in a cake tin and then shape it by hand (but then you get a hard crust on top of the cake dough).
After baking, let the cake pops cool down.
Now the caramel can be prepared. Simply simmer all the ingredients in a small saucepan until a sticky, light brown mass is produced (it took me about 20 minutes on a low flame).
Melt chocolate in a water bath. Chop peanuts.
Poke the cake pops, dip into the chocolate, drain the chocolate and then sprinkle with chopped peanuts.
Now pour caramel over the cakepops. Caution: The caramel needs to cool down a bit before pouring it over the cakepops (otherwise it’s too liquid).