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  • Writer's pictureKelly

Healthy Citrus Cakesicles (3 Ways) (AKA Cake Popsicles) (Vegan, GF, Fruit-Sweetened, Nut-Free)

Updated: Apr 14, 2023

There have been so many dessert morphs over the years. We've seen the cruffin (croissant + muffin), the brookie (brownie + cookie), the brioche donut, the list goes on. A popular one of those morphs right now is the cakesicle (cake + popsicle). Almost always, these mutant desserts are crafted to be the most dense, sickeningly sweet, and overindulgent of all the desserts. Nearly 100% of the time, they are loaded with animal products, calories, unhealthy fats, cholesterol, sodium, refined carbs, and tons of refined sugar, all whilst being devoid of healthy nutrients. But there's no need to have to give up all that crossover deliciousness and fun-ness! Introducing: my delectable Citrus Cakesicles in 3 flavors (in case you can't pick one!) featuring health-boosting nutrients, 100% natural colors, fruit as the sweetener of choice, and a whole lot of guilt-free (non-) indulgence. These cakesicles are vegan, gluten-free, fruit-sweetened, and nut-free (*but they do contain coconut products) and come in Key Lime, Orange, and Lemon.



So here's a burning question I'm sure you have: what's the difference between cakesicles and cake pops (also cake + popsicle)? Cake pops tend to be spherical in form and are dipped into the chocolate of choice, whereas cakesicles are made in an actual popsicle mold, are shaped like a popsicle, and the chocolate of choice is painted on the inside of a popsicle mold before filling with the cake/frosting mixture. Pretty simple, huh? This recipe is for cakesicles (AKA the popsicle-shaped ones), as you can see from the pictures.


Wanna hear something exciting? For this recipe I created a whole new type of white chocolate!! You all know my classic Date-Sweetened White Chocolate recipe by now (which is sweetened with whole dates and is melt-in-your-mouth good), but I found I needed a new-and-improved recipe. Why? Because my OG white chocolate recipe isn't ideal for coating truffles, cakesicles, or cake pops, as it is essentially the consistency of oil and it isn't a uniform chocolate (rather, it's laced with chunks of dates). Plus, I wanted to try something new and exciting. So I crafted a recipe for white chocolate sweetened with date sugar. And boy-oh-boy am I glad I did! It is a thick, luxurious, wonderful consistency for coating/dipping/decorating purposes and it is quite uniform. It is also very sweet and tasty and has a great mouthfeel. Annnnd it can be made 100% nut-free and coconut-free (*NOTE: however, these cakesicles do contain coconut products*).



These cakesicles are 100% vegan, gluten-free, sugar-free, fruit-sweetened, and nut-free (meaning peanut-free and tree nut-free). And the colors are all-natural. The Key Lime Cakesicles get their green hue from matcha green tea powder, the Lemon Cakesicles get their yellow color from turmeric, and the Orange Cakesicles are orange thanks to natural/vegan orange food dye.


When I created this recipe, I couldn't decide on one citrusy cakesicle flavor, so I picked three. I'm personally a little partial to the Key Lime cakesicles, but the Lemon and Orange are still delicious. And of course, if you'd rather save time (and a lot of effort) and/or you don't want to try them all at once, you can just start by making one or two of the flavors. I have the directions for each cakesicle flavor delineated in the directions section of the recipe.


It is true that this recipe takes a lot of time and effort (if you make all three flavors). But if you're willing to put in that time and effort, it can really pay off (especially if you make a larger batch for a party or bigger crowd). This recipe requires you to make three different flavors of cupcakes from scratch, three different flavors of frosting from scratch, and three different colors of white chocolate from scratch (all whilst using difficult-to-bake-with ingredients). But like I said, if you choose one flavor it will make your life a lot easier and be no more difficult than your typical homemade cakesicle recipe.


To decorate these cakesicles, you can use leftover melted white chocolate or softened coconut butter and drizzle it over the cakesicles in a criss-cross motion. While the melted white chocolate/coconut butter is still wet, you can stick on slices/wedges/peel curls of dehydrated orange, lemon, or lime onto the respective flavors (see pictures). Alternately, while the drizzle is still wet you can add edible flowers, edible non-toxic glitter, natural/vegan/GF/sugar-free sprinkles, lemon/lime/orange zest, and/or vegan/GF/sugar-free rock candy. Really decorate these beauties however your heart desires!


Read on for My Top 10 Tips for these cakesicles, a nutritional breakdown of each ingredient, and Substitutions.



My Top 10 Tips for These Cakesicles:


  1. Make the cupcakes and frosting a day or two ahead of time! These cupcakes will be fine at room temperature for a day or two and the frosting will keep just fine in the fridge. About at least 15 to 20 minutes before you're ready to make the cakesicles, leave the frosting at room temp to defrost to a more creamy consistency and it's ready to use.

  2. Make all three cupcake flavors at once and all three frosting flavors at once. That way, you don't have to triple the amount of baking time and you don't have to make the whole recipe for lemon cupcakes and lemon frosting, followed by the whole recipe for lime cupcakes and lime frosting, and then the whole recipe for orange cupcakes and orange frosting back-to-back-to-back.

  3. Make the Silky Smooth White Chocolate a day or two ahead of time! It will save you some time.

  4. Use any regular popsicle mold that matches the design you want, since there really is no "cakesicle" mold (I used 1 of Windfall's 4-Cavity Popsicle Molds from Walmart.com [this is the mold I used for the large cakesicles, pictured below] and 2 of Celebrate It's mini Geometric Popsicle Ice Cream Molds from Michael's [these are the molds I used for the smaller geometric cakesicles, pictured below]).

  5. If your popsicle molds are brand new, poke the tip of a knife through the popsicle stick holes to make sure they're open.

  6. When coating the molds in the white chocolate, pop the molds in the freezer for faster solidifying of the white chocolate into a solid coating.

  7. But, when the cakesicles are fully assembled, put in the fridge to set for the last time.

  8. After coating the inside of the popsicle molds with white chocolate, be sure to stick a popsicle stick through the popsicle stick holes, so the white chocolate doesn't harden over the hole.

  9. Always opt to add dry ingredients for coloring/flavoring my Silky Smooth White Chocolate, as liquid ingredients can cause the mixture to seize.

  10. Use gloves when mushing together the homemade cupcakes and frosting to avoid a big mess!

*BONUS 2 TIPS:


11. Opt to color the white chocolate for the Orange Cakesicles with natural/vegan orange food dye, as other colorants like turmeric or orange peel powder will just make it yellow.

12. Pop the popsicle molds in the freezer before starting to coat the inside of the cavities with white chocolate. This will make the inside walls of the cavities cold enough, that when you coat/paint them, the white chocolate will instantly solidify. That way, you don't have to worry about the white chocolate sliding down the walls and pooling in the bottom of the mold, leaving the walls only thinly coated in white chocolate.




Nutritional Profile of Healthy Citrus Cakesicles


Cacao butter- cacao butter (as well as cacao powder) is rich in antioxidants, iron, magnesium, fiber, and healthy fats. Cacao is know to boost HDL cholesterol levels (the good kind), help relieve PMS symptoms and menstrual cramps, and have anti-inflammatory properties & fight free radicals (disease-causing particles).


Unsweetened dry coconut milk powder- coconut milk (and thus, coconut milk powder) is a great source of fiber, protein, iron, potassium, trace minerals, and healthy fats. It has anti-inflammatory properties, antimicrobial properties, and is good for heart & metabolism health.


Vanilla beans- vanilla beans (and thus vanilla bean powder, which is just the seeds scraped and separated from the pod) are rich in the natural plant compound vanillin (you may have heard of vanillin from the synthetic version that's used as imitation vanilla flavor). Natural vanillin has potential antioxidant and anti-inflammatory properties. My go-to ground vanilla bean powder is Native Vanilla's Vanilla Bean Powder (it's 100% pure ground vanilla beans and, thus, is sugar-free and vegan).


Matcha green tea- matcha is an incredibly nutritious green tea powder made very specifically. Matcha is dissolvable in water and can be used in hot/iced lattes, desserts, breakfast baked goods, and smoothies! Matcha is rich in fiber, L-theanine, and various antioxidants like EGCG. Matcha contains fiber because the whole tea leaf is ground into the matcha powder, and the powder dissolves in water, meaning all the nutrition of the tea leaf stays in your cup, as opposed to steeping a regular green tea bag (which infuses the water with antioxidants and flavor, yet the tea bag containing the nutritious tea leaves is removed after). Fiber benefits heart health and aids digestion. L-theanine is an amino acid believed to promote focus and relaxation and counteract the negative effects of caffeine whilst maximizing the benefits of caffeine (L-theanine can help maximize the energy and alertness that caffeine provides, without the energy crash and jitters that typically come with caffeine). Antioxidants generally fight free radical damage, helping prevent various diseases. The EGCGs (also known as catechins) found in matcha specifically have anti-inflammatory properties, promote heart health in numerous ways, and boost brain health and function. Some estimates say matcha has 137 times more antioxidants than regular green tea, with EGCG being one of the main antioxidants! Also, matcha contains a healthy amount of natural tea caffeine (called theine, not to be confused with theanine). The caffeine in matcha (sometimes as low as 25 mg of caffeine per serving) is much less than the caffeine in a cup of coffee (generally 100 mg per serving of coffee), and matcha comes with other healthy nutrients with that caffeine, unlike coffee which is comparatively non-nutritive. Opt for high-quality, ceremonial-grade, vegan, sugar-free pure matcha green tea powder.


Turmeric- turmeric is an excellent source of the compound curcumin and also contains protein, fiber, iron, potassium, and vitamin C. Curcumin is touted as a powerful anti-inflammatory compound with antioxidant properties, antimicrobial properties, and anti-fungal properties. Curcumin and turmeric are good for digestion, much like ginger, turmeric's cousin. Fiber can block the absorption of cholesterol in the gut, promoting heart health. Potassium balances electrolytes and vitamin C is an antioxidant that boosts the immune system, boosts collagen production, and improves the absorption of plant-based iron (non-heme iron). Protein builds muscle and iron forms red blood cells. Tip: curcumin (the active compound in turmeric) is very poorly absorbed by the body, but the absorption of the curcumin in turmeric can be increased by pairing turmeric with black pepper or healthy fats. Additionally, it is suggested that heating a dish that contains turmeric before eating increases the absorption of the curcumin.


Oat flour- oat flour is an excellent source of healthy carbohydrates, fiber, protein, and iron. Healthy carbs provide long-lasting, high-quality energy, while fiber stimulates digestion. Protein builds muscle and iron forms red blood cells. Make sure you buy certified gluten-free oat flour if you're strictly gluten-free because even though oats & oat flour are naturally gluten-free, they can be cross-contaminated with gluten-containing crops. Pro tip: don't have oat flour or ran out? Make your own! Simply place the amount of oats equal to the amount of oat flour you need in a high-speed blender or food processor and blend on high until ground to desired consistency (grind to a fine powdery consistency to make it more like store-bought oat flour).



Medjool dates/date sugar- Medjool dates (or the "King of Dates") are one of the largest and sweetest varieties of dates in the U.S., and are incredibly soft with rich caramel notes. They are my absolute favorite type of date, and my preferred variety to use on the blog. Dates are antioxidant powerhouses that are also rich in fiber, protein, potassium, and iron. Fiber helps lower cholesterol, slows the release of sugar into the bloodstream, and aids digestion, and dates are chock-full of it with just one serving of 3 Medjool dates containing almost 5 grams of fiber (the same amount of fiber in one medium apple)! Protein builds and maintains muscle mass. Potassium regulates blood pressure and balances electrolytes. Iron builds red blood cells that transport oxygen through the body. Antioxidants in general help protect against numerous diseases because of their ability to fight disease-causing free radicals in the body. Dates also benefit bone health, can help regulate blood sugar levels in moderation (believe it or not!), can help protect against anemia, help promote healthy bowel movements, may help alleviate symptoms of PMS, and show potential as a way to naturally induce (or at least shorten) labor, according to emerging research. Opt for organic dates with no added sugar to reap the maximum benefits of the dates (I use Natural Delights' Whole Fresh Medjool Dates that are grown with zero pesticides and have no added sugar). The nutrition of date sugar is the same as dates since date sugar is just dried and ground dates.


Coconut butter- coconut butter (AKA "coconut manna") is different from coconut oil. Coconut butter is essentially puréed coconut meat whereas coconut oil is the oil extracted from pressing coconut meat. Coconut butter boasts considerable amounts of healthy fats, fiber, protein, iron, and potassium. Healthy fats can lower "bad" LDL cholesterol, fiber feeds the good bacteria in your gut, and protein plays a role in nearly every bodily process. Iron builds red blood cells, which are responsible for transporting oxygen through the body, and potassium can help regulate blood pressure. Pro tip: when using coconut butter, you may notice that this butter separates into two layers: one thin clear/translucent layer on the top and one large cream-colored/opaque layer below. The top thin clear layer is the coconut oil that naturally separates out of the coconut butter, whereas the cream opaque layer is the coconut butter. Simply submerge the sealed jar in a bowl of hot/boiling water, let sit for 5 to 15 minutes, then stir to re-incorporate the coconut oil into the coconut butter. Or, you can scrape the top layer of coconut oil off the top of the coconut butter and use the coconut oil in recipes that call for coconut oil. Then, the coconut butter can be used without having to worry about separation. I will eventually include a recipe for homemade raw coconut butter on The Dimpled Date.

Sea salt- sea salt is healthier than table salt because it is much less processed than table salt. Sea salt balances electrolytes, nourishes the body with numerous micronutrients, and may benefit adrenal health. As a result of being less processed, sea salts tend to be rich in minerals and other micronutrients that you won't find in table salt. Choose Himalayan pink sea salt, Hawaiian black lava sea salt, Hawaiian red alaea sea salt, or another healthy sea salt. My go-to sea salt is Himalayan pink sea salt. Be sure to choose a sea salt that goes with the recipe you're making, though, as certain kinds of sea salt like Hawaiian black lava sea salt or smoked sea salts can add an intense or pungent flavor to your recipes.


Lime juice/zest- lime juice and zest are packed with antioxidants, vitamin C, and fiber that boost the immune system, have detoxifying properties, and have antioxidant properties. Pro tip: drinking lime water (just like lemon water) is a great form of detox for Lyme (no pun intended) disease and in general! Simply juice at least half a lime and enjoy that juice in half the amount of water you drink in a day.


Lemon juice/zest- lemon juice & zest are filled with antioxidants, vitamin C, and beneficial plant compounds that boost the immune system, aid iron absorption, and fight free radical damage. Pro tip: drinking lemon water is a great form of detox for Lyme disease and in general! Simply juice at least half a lemon and enjoy that juice in half the amount of water you drink in a day.


Orange juice/zest- oranges are an excellent source of vitamin C, antioxidants, folate, and potassium. Oranges boost the immune system, have antioxidant properties, and may have anti-inflammatory properties.



Flaxseed- flaxseed (and thus flax eggs, which are just flax meal + water) is a good source of healthy fats (including omega-3s), protein, fiber, and iron. Healthy fats are good for the nervous system and cardiovascular system. Protein builds muscle while fiber aids digestion, promotes heart health, and feeds the good bacteria in your gut. Iron builds red blood cells that transport oxygen through the body. Choose flaxseed meal over whole flaxseeds, as flax meal is easier to digest and is better for baking.


Unsweetened almond milk- unsweetened almond milk is chock-full of vitamin E, vitamin D, and calcium (if fortified). Vitamin E is an antioxidant that is good for your skin and hair. Vitamin D and calcium help build healthy bones, and vitamin D is good for the immune system. Choose unsweetened almond milk with minimal additives or opt to make your own! P.S. I will be including a recipe soon on how to make your own unsweetened homemade almond milk (with options for date-sweetened and flavored almond milk too!).


Coconut oil- coconut oil is rich in healthy fats (including MCTs). Healthy fats are good for heart health, brain health, skin, and hair. Medium-chain triglycerides (or MCTs), specifically provide high-quality, quick energy for the body. Emerging research is suggesting that plant-based saturated fat (the kind found in coconut) may be better for you than animal-based saturated fat and may even benefit your health. Coconut oil may also have antimicrobial properties. Tip: choose unrefined, cold-pressed, virgin coconut oil when purchasing to get the maximum amount of nutrients. Also, coconut oil can be used as an all-natural hair mask to boost hydration and shine (search online to see how to properly use coconut oil as a hair mask).


Vegan butter- vegan butter (such as Earth Balance or Miyoko's) is mainly made of healthy vegetable oils and/or plant milks. Healthy vegetable oils are full of healthy fats that are good for your heart, brain, skin, and hair. Plant milks tend to be a good source of healthy fats, protein, and vitamins & minerals. Protein builds muscle, while vitamins & mineral generally nourish the body and help to keep it functioning properly. Choose soy-free vegan butter if necessary.


Coconut cream/full-fat coconut milk- full-fat coconut milk is rich in healthy plant-based saturated fats (which actually may have health benefits), protein, fiber, vitamins, minerals, antioxidants, and electrolytes. Coconut milk benefits heart health, is good for brain health, boosts skin & hair health, aids digestion, has anti-inflammatory properties, helps with hydration, and may have antimicrobial properties. Be aware that if a recipe calls for coconut cream, it most likely means you need to use the hardened white cream that floats to the top of a can of full-fat coconut milk or a can of coconut cream after it's been refrigerated for at least 24 hours. The coconut milk/coconut cream will separate into cream at the top of the can and water at the bottom of the can. You don't have to worry about discarding the coconut water at the bottom of the can though! The coconut water can be used in smoothies, juices, wellness shots, and even desserts! This recipe requires the hardened white coconut cream that floats to the top of the can.



Substitutions


For the white chocolate coating, you may use the plain version of my Date-Sweetened White Chocolate (sweetened with whole dates) OR my new Silky Smooth White Chocolate (sweetened with date sugar) delineated in the recipe below (P.S. a separate recipe post for this Silky Smooth White Chocolate will be coming to The Dimpled Date soon). For substitutions for the individual ingredients in my Whole Date-Sweetened White Chocolate, see the "Substitutions" section of that recipe post, linked above. For substitutions for the individual ingredients in the Silky Smooth White Chocolate, read on. The cacao butter CANNOT be substituted. It's what gives white chocolate (and dark chocolate) its signature flavor. Cocoa butter (a more processed form of cacao butter) is fine though. For the dry coconut milk powder, you may use unsweetened dry oat milk powder (like JOI's Oat Milk Powder, which is just powdered oats) instead for a nut-free and coconut-free white chocolate. I have tried the recipe with oat milk powder in the white chocolate and it comes out great. It will leave a bit of a film in your mouth in its melted form, but when set into solid white chocolate, the mouthfeel is fantastic! In theory, you could really use any kind of unsweetened dry plant milk powder, like rice milk powder or soy milk powder, but I HAVEN'T tried these substitutes and can't guarantee the same results. The date sugar likely could be substituted with powdered maple sugar or powdered coconut sugar (to make these powdered, simply grind them in a nut/spice grinder or high-speed blender until a fine powder forms). I haven't tried making the white chocolate with those sweeteners, but I'm fairly confident it would work. And as far as the pure ground vanilla bean powder goes, you can replace it with vanilla extract or omit it (the white chocolate will still taste good without it). Alternately, you could try using melted store-bought vegan white chocolate bars/chips like Enjoy Life!'s. Buy sugar-free or keto as needed, but just make sure they're vegan.


For coloring the white chocolate coatings, I use matcha green tea powder for green, turmeric for yellow, and a little bit of natural/vegan/GF/sugar-free orange food dye (Supernatural brand name) for orange. For green, you can try using green spirulina powder instead OR a little natural/vegan green food dye. For yellow, you can try orange or lemon peel powder instead (dehydrate strips of orange/lemon peel and grind them) OR a little natural/vegan yellow food dye. For orange, you could try using a tiny bit of 100% carrot juice (store-bought OR homemade) instead.***BUT please keep in mind that adding liquid ingredients to any kind of chocolate can make it seize (AKA clump and be rendered unusable) even by adding only a tiny bit of liquid. Opt for powdered natural colorants whenever possible.*** Or, you may simply leave the white chocolate coatings for these cakesicles uncolored (they'll be a slightly off-white color).



I don't recommend flavoring the white chocolate coatings with orange extract/lime extract/lemon extract. A drop too much of any citrus extract can make it overpoweringly citrusy (think lemon-scented wood cleaner). I also don't recommend using dark of (plant) milk chocolate for the coating because the white chocolate complements the citrus flavors perfectly without overpowering them. If you're not a fan of white chocolate, stick around for some dark chocolate-coated cakesicles.


The substitutions for each flavor of the cupcake and frosting components of these cakesicles are essentially the same as the ingredient substitutes for my Strawberry Shortcake Cupcakes (see the "Substitutions" section of that post). The only difference is that the citrus-flavored cupcakes and frostings for these cakesicles have lemon juice & zest, lime juice & zest, and orange juice & zest. To substitute the lemon juice & zest in both the recipes for the Lemon Cupcakes and Lemon Frosting, use the equivalent amount of natural unsweetened lemon extract (I don't know the exact amount as I haven't tried this recipe that way. Just don't overdo it with the extract). To substitute the lime juice & zest in both the recipes for the Key Lime Cupcakes and Key Lime Frosting, use the equivalent amount of natural unsweetened lime extract (I don't know the exact amount as I haven't tried this recipe that way. Just don't overdo it with the extract). Of course, if you don't have fresh Key Limes, regular fresh limes will work as well. To substitute the orange juice & zest in both the recipes for the Orange Cupcakes and Orange Frosting, use the equivalent amount of natural unsweetened orange extract (I don't know the exact amount as I haven't tried this recipe that way. Just don't overdo it with the extract). There's no need to color the cupcakes or frostings for these cakesicles. Of course, if you want you can knead in a couple drops of each color of natural/vegan food dye in the corresponding flavor (green for lime, yellow for lemon, orange for orange) when you're combining each flavor of cupcakes and frosting in the assembling of the cakesicles. This will make the filling have some color when you bite into the cakesicles. I personally don't bother coloring the filling and simply leave it a natural color. The filling of mine looks beige-brown when you bite into the cakesicles (see photo below).



For decorating the cakesicles, you can drizzle leftover uncolored white chocolate over the finished cakesicles (OR use softened coconut butter for the signature white drizzle. Add a tiny bit of coconut oil if the coconut butter isn't flowing enough). You can also attach dehydrated slices/wedges/curls of peel from lemons, limes, and oranges to each corresponding flavor by sticking them to the wet white drizzle. Other decorative ideas include edible flowers, edible non-toxic glitter, natural/vegan/sugar-free sprinkles, lemon/lime/orange zest, and/or vegan/sugar-free rock candy. Or leave them plain for a minimalist look. Get creative and have fun!



I'm Back (with New Recipes)!


Hi everyone! I'm finally back after a long hiatus (not really a hiatus, it was just a really long period where I wasn't posting). I have dozens of new recipes and several that have already been finalized and photographed and that are ready for the blog, it's just that my life have been too busy to post.


I started college and an online course to become a Certified Raw Vegan Pastry Chef!! I can't wait to show you all the amazing raw, vegan, gluten-free, refined sugar free creations I've been making! (Stay tuned, because in the next post I'll reveal some photos of the amazing desserts I've learned to make). I will use the knowledge and skills I've gained from the course to create original new raw and baked recipes! Great things are coming to The Dimpled Date, you're gonna have to check it out.



I've found one thing that's deterred me from posting more frequently (aside from not having much spare time) is how long it takes me to write a Dimpled Date post. It's a pretty lengthy process since I always include a nutritional breakdown of each ingredient in the recipe and a substitute for every single ingredient in every single recipe post. It's enough to deter most food bloggers from posting more regularly.


So, in an effort to get to the good stuff, be able to post more frequently, and share more recipes with you all, for at least the next 5 posts on The Dimpled Date, I will not include a "Nutritional Profile" section or "Substitutions" section in my posts. It just takes too long. If you're curious about the nutritional breakdown of individual ingredients or substitutes for them, refer to the "Nutritional Profile" and "Substitutions" sections of previous posts that have the same individual ingredients.


And as an extra treat, here's 3 new recipes coming to The Dimpled Date soon (even though I included my "Future Recipes Sneak Peek" in my last post):

  1. Raw Lavender White Chocolate Cheesecake (show-stopping and delicious!)

  2. Raspberry Lemon Balm Energy Balls

  3. Healthy Wildberry Pop-Tarts

...AND MORE!


Stay tuned (and stay hungry for more, but not too hungry)!


As always,

Enjoy! <3

-K.



Healthy Citrus Cakesicles (3 Ways) (AKA Cake Popsicles) (Vegan, Gluten-Free, Sugar-Free, Fruit-Sweetened, Nut-Free, Naturally Colored)


Prep Time: over 1 hour

Cook Time: 26 to 28 minutes

Chill Time: at least 2 hours (between setting the white chocolate, chilling the frosting, and chilling the coated popsicle molds while assembling)

Total Time: at least 3 hours 30 minutes

Servings: abt 18 full-size cakesicles (6 of each flavor) OR abt 36 mini cakesicles (12 of each flavor) (this a for a party size // cut the batch in half for a small batch)


Ingredients (For the white chocolate coating):


-6 cups my Silky Smooth White Chocolate, melted (recipe below // recommended)


OR



OR


-6 cups of your favorite vegan, refined sugar-free white chocolate chips, melted


For the Silky Smooth White Chocolate (recommended):

-11.2 oz cacao butter

-11.2 oz unsweetened dry coconut milk powder OR 11.2 oz unsweetened dry oat milk powder

-4 oz date sugar (NOT date palm sugar)

-scant 1 tsp vanilla bean powder OR 2 tsp vanilla extract


For coloring the white chocolate:

For the green white chocolate (lime):


-1 Tbsp ceremonial-grade pure matcha green tea powder


For the yellow white chocolate (lemon):


-1/4 tsp ground turmeric


For the orange white chocolate (orange):


-a little bit of natural/vegan/GF/sugar-free orange food dye (like Supernatural brand // just enough to color. Too much liquid will make the chocolate seize)


Ingredients (for the cupcakes):


For the Key Lime Cupcakes*:

-3/4 cup gluten-free oat flour

-2 Tbsp tapioca flour (can sub arrowroot flour)

-1/2 tsp baking powder

-1/4 tsp baking soda

-3/4 cup Medjool dates

-1/4 cup coconut butter (AKA coconut "manna"), softened

-good pinch sea salt

-1 tsp vanilla extract

-3 Tbsp freshly squeezed lime juice (Key limes or otherwise)

-2 tsp lime zest

-1 flax egg (check out Minimalist Baker's recipe!)

-1/4 cup unsweetened plant milk of choice (e.g. oat milk, soy milk, almond milk, coconut milk, etc.)

-2 Tbsp extra virgin cold-pressed unrefined coconut oil


For the Key Lime Frosting*:

-1/4 cup vegan butter, softened (like Earth Balance or Miyoko's)

-1 Tbsp coconut cream (from a can of unsweetened full-fat coconut milk/coconut cream that's been chilled in the fridge for at least 24 hours)

-heaping 1/3 cup Medjool dates

-3/8 tsp lime zest

-1 1/2 Tbsp fresh lime juice (Key limes or otherwise)

-1/4 tsp vanilla extract

-tiny pinch sea salt


For the Lemon Cupcakes*:

-3/4 cup gluten-free oat flour

-2 Tbsp tapioca flour (can sub arrowroot flour)

-1/2 tsp baking powder

-1/4 tsp baking soda

-3/4 cup Medjool dates

-1/4 cup coconut butter (AKA coconut "manna"), softened

-good pinch sea salt

-1 tsp vanilla extract

-3 Tbsp freshly squeezed lemon juice

-2 tsp lemon zest

-1 flax egg (check out Minimalist Baker's recipe!)

-1/4 cup unsweetened plant milk of choice (e.g. oat milk, soy milk, almond milk, coconut milk, etc.)

-2 Tbsp extra virgin cold-pressed unrefined coconut oil


For the Lemon Frosting*:

-1/4 cup vegan butter, softened (like Earth Balance or Miyoko's)

-1 Tbsp coconut cream (from a can of unsweetened full-fat coconut milk/coconut cream that's been chilled in the fridge for at least 24 hours)

-heaping 1/3 cup Medjool dates

-3/8 tsp lemon zest

-1 1/2 Tbsp fresh lemon juice

-1/4 tsp vanilla extract

-tiny pinch sea salt


For the Orange Cupcakes*:

-3/4 cup gluten-free oat flour

-2 Tbsp tapioca flour (can sub arrowroot flour)

-1/2 tsp baking powder

-1/4 tsp baking soda

-3/4 cup Medjool dates

-1/4 cup coconut butter (AKA coconut "manna"), softened

-good pinch sea salt

-1 tsp vanilla extract

-5 Tbsp freshly squeezed orange juice

-2 tsp orange zest

-1 flax egg (check out Minimalist Baker's recipe!)

-1/4 cup unsweetened plant milk of choice (e.g. oat milk, soy milk, almond milk, coconut milk, etc.)

-2 Tbsp extra virgin cold-pressed unrefined coconut oil


For the Orange Frosting*:

-1/4 cup vegan butter, softened (like Earth Balance or Miyoko's)

-1 Tbsp coconut cream (from a can of unsweetened full-fat coconut milk/coconut cream that's been chilled in the fridge for at least 24 hours)

-heaping 1/3 cup Medjool dates

-3/8 tsp orange zest

-3 Tbsp fresh orange juice PLUS 3 to 5 drops of natural orange extract or to taste

-1/4 tsp vanilla extract

-tiny pinch sea salt


For decorating (optional):


-a drizzle of leftover uncolored Silky Smooth White Chocolate from this recipe OR a drizzle of melted coconut butter (add a little coconut oil if it's not flowing)

-dehydrated slices/wedges/curls of peel from lemons, limes, and oranges

-edible flowers

-edible non-toxic glitter

-natural/vegan/GF/sugar-free sprinkles

-fresh lemon/lime/orange zest

-vegan/sugar-free rock candy


Directions:


1. Make the white chocolate coating: make the Silky Smooth White Chocolate (directions below) OR whip up a large enough sized batch of my whole Date-Sweetened White Chocolate to make 6 cups of melted white chocolate OR melt 6 cups of your favorite vegan white chocolate chips in a double boiler. For the types of white chocolate other than the Silky Smooth White Chocolate, divide into 3 portions and color them as indicated in the next step.


2. To make the Silky Smooth White Chocolate: weigh all of the ingredients in different bowls using a kitchen scale. Melt the cacao butter in a double boiler. Once fully melted, add the date sugar and stir to dissolve as best as you can (you'll still have a slight graininess at the end). Add the dry coconut milk powder and stir well until combined. Remove from the heat and allow to cool slightly. Add the vanilla bean powder OR vanilla extract and stir well to combine. Transfer the liquid white chocolate mixture to a Vitamix (ideally) or food processor and blend well until smooth and the grain of the texture is fine enough to your taste. Better yet, use a chocolate melanger AKA chocolate grinder to grind the white chocolate until completely smooth. Reserve a tiny bit of uncolored white chocolate for drizzling on the finished cakesicles at the end, if desired. Divide the liquid white chocolate into 3 equal portions (the best way to do this is to weigh the chocolate), adding each portion to a separate bowl. To one bowl, add matcha (green/lime), to the second bowl add turmeric (yellow/lemon), and to the third bowl add a tiny bit of natural/vegan orange food dye (orange/orange), just enough to color the white chocolate (remember too much liquid can make the chocolate seize, you can always add more orange food dye, but you can't remove it). Stir each separate mixture well until fully incorporated. Allow the white chocolate to cool more as needed. Use each color white chocolate right away in the coatings for the lime, lemon, and orange cakesicles respectively. Or, if not making the cakesicles right away, pour the white chocolate into molds of choice (you may use heart-shaped silicone molds, chocolate bar molds, or even large clean tupperware bases, really whatever mold you want. Just keep the 3 different color white chocolates separate. Place in the fridge to set for 1 hour or in the freezer to set for 20 to 30 minutes. Store the white chocolate in the fridge once set. Temper if desired. You will need to melt this solid hard white chocolate later for the coating of the cakesicles.


3. Make the Key Lime Cupcakes & Frosting (NOTE: you can make all 3 flavors of the cupcakes and frostings at the same time if you want. Just wipe off or clean shared equipment between flavors):


For the cupcakes:


-Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners or grease the tin cups with a little coconut oil OR vegan butter. Soak the Medjool dates in hot water for 5 to 15 minutes, soften the coconut butter, make the flax eggs, and melt the coconut oil. Zest and juice the lime.


-Combine the dry ingredients (oat flour, tapioca flour, baking powder, baking soda, and sea salt) in a medium mixing bowl and whisk to combine. Set aside.


-Blend the soaked & drained dates in a food processor until a uniform paste forms, scraping down the sides and re-blending as necessary.


-Add the softened coconut butter, flax egg, vanilla, and lime juice & zest to the food processor and blend until incorporated.


-Transfer the date-lime mixture from the food processor to the bowl with the dry ingredients and stir until somewhat combined.


-Pour in the plant milk and melted coconut oil and stir until better incorporated and smoother.


-Pour the batter into the cupcake liners, filling each about 2/3 of the way. Smooth the tops as necessary. Tap the base of the pan lightly and gently on the countertop to remove any air bubbles.


-Bake the cupcakes in the preheated oven (at 350 degrees F) for 26 to 28 minutes, or until a toothpick or clean knife inserted into the center of the cupcakes comes out clean. Allow to cool fully.


For the frosting:


-Soak Medjool dates in hot water for 5 to 15 minutes.


-Blend the soaked & drained dates in the food processor until a paste forms, scraping down the sides as necessary. Set aside.


-Soften the vegan butter in the microwave for 5 to 7 seconds or until just softened yet still firm and solid.


-With a hand mixer or stand mixer, beat the softened vegan butter and coconut cream until creamy, about 3 minutes. Beat on high speed for 1 to 2 minutes until creamy and fluffy.


-Add the date paste, vanilla, lime juice & zest, and sea salt and beat on a low-speed setting until just incorporated, about another minute. DO NOT over-beat (over-beating makes the frosting lose its flavor and sweetness).


-Chill the frosting in the fridge for at least 30 minutes and up to 2 hours, until firmed up.


4. Make the Lemon Cupcakes & Frosting:


For the cupcakes:


-Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners or grease the tin cups with a little coconut oil OR vegan butter. Soak the Medjool dates in hot water for 5 to 15 minutes, soften the coconut butter, make the flax eggs, and melt the coconut oil. Zest and juice the lemon.


-Combine the dry ingredients (oat flour, tapioca flour, baking powder, baking soda, and sea salt) in a medium mixing bowl and whisk to combine. Set aside.


-Blend the soaked & drained dates in a food processor until a uniform paste forms, scraping down the sides and re-blending as necessary.


-Add the softened coconut butter, flax egg, vanilla, and lemon juice & zest to the food processor and blend until incorporated.


-Transfer the date-lemon mixture from the food processor to the bowl with the dry ingredients and stir until somewhat combined.


-Pour in the plant milk and melted coconut oil and stir until better incorporated and smoother.


-Pour the batter into the cupcake liners, filling each about 2/3 of the way. Smooth the tops as necessary. Tap the base of the pan lightly and gently on the countertop to remove any air bubbles.


-Bake the cupcakes in the preheated oven (at 350 degrees F) for 26 to 28 minutes, or until a toothpick or clean knife inserted into the center of the cupcakes comes out clean. Allow to cool fully.


For the frosting:


-Soak Medjool dates in hot water for 5 to 15 minutes.


-Blend the soaked & drained dates in the food processor until a paste forms, scraping down the sides as necessary. Set aside.


-Soften the vegan butter in the microwave for 5 to 7 seconds or until just softened yet still firm and solid.


-With a hand mixer or stand mixer, beat the softened vegan butter and coconut cream until creamy, about 3 minutes. Beat on high speed for 1 to 2 minutes until creamy and fluffy.


-Add the date paste, vanilla, lemon juice & zest, and sea salt and beat on a low-speed setting until just incorporated, about another minute. DO NOT over-beat (over-beating makes the frosting lose its flavor and sweetness).


-Chill the frosting in the fridge for at least 30 minutes and up to 2 hours, until firmed up.


5. Make the Orange Cupcakes & Frosting:


For the cupcakes:


-Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners or grease the tin cups with a little coconut oil OR vegan butter. Soak the Medjool dates in hot water for 5 to 15 minutes, soften the coconut butter, make the flax eggs, and melt the coconut oil. Zest and juice the orange.


-Combine the dry ingredients (oat flour, tapioca flour, baking powder, baking soda, and sea salt) in a medium mixing bowl and whisk to combine. Set aside.


-Blend the soaked & drained dates in a food processor until a uniform paste forms, scraping down the sides and re-blending as necessary.


-Add the softened coconut butter, flax egg, vanilla, and orange juice & zest to the food processor and blend until incorporated.


-Transfer the date-orange mixture from the food processor to the bowl with the dry ingredients and stir until somewhat combined.


-Pour in the plant milk and melted coconut oil and stir until better incorporated and smoother.


-Pour the batter into the cupcake liners, filling each about 2/3 of the way. Smooth the tops as necessary. Tap the base of the pan lightly and gently on the countertop to remove any air bubbles.


-Bake the cupcakes in the preheated oven (at 350 degrees F) for 26 to 28 minutes, or until a toothpick or clean knife inserted into the center of the cupcakes comes out clean. Allow to cool fully.


For the frosting:


-Soak Medjool dates in hot water for 5 to 15 minutes.


-Blend the soaked & drained dates in the food processor until a paste forms, scraping down the sides as necessary. Set aside.


-Soften the vegan butter in the microwave for 5 to 7 seconds or until just softened yet still firm and solid.


-With a hand mixer or stand mixer, beat the softened vegan butter and coconut cream until creamy, about 3 minutes. Beat on high speed for 1 to 2 minutes until creamy and fluffy.


-Add the date paste, vanilla, orange juice & zest, orange extract, and sea salt and beat on a low-speed setting until just incorporated, about another minute. DO NOT over-beat (over-beating makes the frosting lose its flavor and sweetness).


-Chill the frosting in the fridge for at least 30 minutes and up to 2 hours, until firmed up.


6. For assembling the Cakesicles:


-If working with solid white chocolate, melt the white chocolate in a double boiler or in the microwave, ensuring that the different color white chocolates are kept separate.


-Add and crumble each flavor of the cupcakes into separate bowls. Per bowl, add 4 to 6 Tbsp of the respective flavor of frosting. You can either crumble/combine everything by hand or use a stand mixer. Mix the frosting into the cupcake crumbles, until a cohesive dough forms that holds its shape when lightly clenched in your hand. Add more frosting to each bowl for a stronger citrus flavor to taste, if desired. Set aside.


-Poke a knife through the popsicle holes of the silicone popsicle molds to open them if using new molds. For each respective flavor, add 1 Tbsp (for larger molds) or 1/2 Tbsp (for mini molds) of the melted/liquid white chocolate to the cakesicle mold cavity and coat the inside of the cavity (the walls and base) with the white chocolate, using a spoon to smooth as necessary (NOTE: freezing the silicone popsicle molds for 15 minutes before coating them with chocolate makes it easier for the white chocolate to stick to the walls of the popsicle mold cavities).


-Stick a popsicle stick through each hole in the popsicle molds and remove (this will ensure that the white chocolate doesn't harden over the popsicle stick hole). Freeze the molds until the white chocolate has set, 5 to 10 minutes.


-Double- and triple-coat the popsicle molds with the white chocolate as need be until the coating is thick enough (you shouldn't see any of the popsicle mold peeking through the walls or base of the cavities). Place in the freezer again to set, 5 to 10 minutes.


-Scoop up just enough of the respective flavor of the cupcake/frosting mixture to fill the cakesicle mold cavities for each respective color of white chocolate coating. It took me scant 1/4 cup of the cupcake/frosting mixture to fill one of the large cakesicle mold cavities while leaving a little space at the top, and about 2 Tbsp of the cupcake/frosting mixture to fill one of the mini cakesicle mold cavities while leaving a little space at the top. Smush the cupcake/frosting filling mixture into the popsicle mold, making it as even as possible. Leave a little room at the top so there's room for the white chocolate.


-Push a popsicle stick through each popsicle hole and into the cake/frosting filling inside the mold cavity. Top with the corresponding color white chocolate to cover the top of the cakesicles. Smooth the white chocolate to make it even. Refrigerate until set, at least 15 to 20 minutes. Repeat this process for each respective color/flavor of the cakesicles, until there's no cake/frosting mixture or white chocolate left.


7. Line a baking sheet or plate(s) with parchment paper and release the cakesicles from the molds. Do this very carefully to avoid breakage of the white chocolate coatings. Tip: first, press up and out of the mold using the popsicle stick, then peel back the mold to release the cakesicles the rest of the way. Use a hand peeler to gently shave off any uneven chocolate coating from the outside of the cakesicles. Or paint on a little extra white chocolate for cracks or bare spots in the coating.


8. Place the cakesicles on the lined baking sheet or plate. Drizzle with leftover plain white chocolate or melted coconut butter in a criss-cross motion across the cakesicles. Add dehydrated slices/wedges/curls of peel from lemons, limes, and oranges for each corresponding color/flavor of cakesicle. I like to use all dehydrated peel of one type of citrus for one flavor, all dehydrated slices of another type of citrus for a different flavor, and so on (see pictures). Attach them by sticking them to the wet drizzle of white chocolate/coconut butter. Other decoration ideas include edible flowers, edible non-toxic glitter (homemade is ideal), natural/vegan/sugar-free sprinkles, fresh lemon/lime/orange zest, and/or vegan/sugar-free rock candy. Decorate these cakesicles to your heart's desire, or leave them plain for a minimalist look. You can decorate them however you want, so get creative and have fun! Serve at a party or for a crowd on a nice plate and watch as they disappear! These would also be good for freakshakes or as a decoration on top of a cake. Enjoy!


Store all leftovers in an airtight container in the fridge for at least 10 days.


Nutrition Facts:

Per serving (1 large cakesicle or 2 mini cakesicles):

Calories: 572 Total Fat: 44 grams Saturated Fat: 28 grams

Sodium: 163 mg (7% DV) Total Carbohydrates: 45 grams Fiber: 8.4 grams

Sugars: 28 grams Protein: 5 grams Calcium: 3% (DV) Iron: 13% (DV)

Potassium: 8% (DV)


*PLEASE NOTE: you don't have to make all 3 flavors of the cakesicles. You can simply make one or two of the flavors if you wish.


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