Vegan Chocolate & Cookie covered Vanilla Cake Pops

These aren't the prettiest cake pops in the world, but they might be the tastiest. Challenge me.

INGREDIENTS;

For the vanilla cake bottom;

100 Grams of Non-Dairy Butter

2 DL / 1 Cup of Non-Dairy Milk, I used Soy

4 DL / 2 Cups of Flour of your choice

1 DL / 0,5 Cups of Sugar

2 Tsp of Baking Powder

1 Tsp of Vanilla Powder

For the cake pops;

2 DL/1 Cup of Non-Dairy Cream Cheese
4 Dl/ 2 Cups of Confectionars Sugar
4 Tbsp of Non-Dairy Butter
1 Tbsp of Non-Dairy Milk (if necessary add more)

For the decoration;
Non-Dairy Chocolate
Biscuits of your choice

DIRECTIONS;

1. 1. Preheat oven to 200 degrees C and prepare a baking tin.

2. Start with the cake bottom. Melt the butter and mix in the milk. Sift in the dry ingredients and mix until combined. Pour into the baking tin and bake for about 25 minutes, until a toothpick comes out clean.  Let cool.

3. Once the cake has cooled completely, put it in a blender or mix with your hands until crumbs.

4. Whip the ingredients for the cake pops together and then add into the crumbs. Mix until you're able to roll a ball. Put in the fridge until firm.

5. Once the cake pop batter is firm, melt some chocolate and crumble some cookies on a plate. Roll the mixture into balls and dip into the chocolate and roll in the cookies. Let sit in the fridge for about 30 minutes at least.

6. Put a stick in them or enjoy as they are!