Ingredients: gluten free oat flour, almond flour, vegan dark&white chocolate, raw vegan cacao powder, coconut oil, vanilla extract, almonds, coconut sugar, agave sirup.
Tools: blender/mixer, straws/food sticks, lined baking tray, measuring jug, tablespoon
Mix all ingredients for brownie batter in the blender
Roll into small/medium balls and put on the lined baking tray. Freeze for 15-30 minutes.
Melt the chocolate in two separate bowls over the casserrole with simmering water/ or in the microwawe.
Use chocolate and almonds to decorate the cake pops (Halloween-style). Enjoy 🎃😋👻