1.Cake pop mix:
Mix cake and icing together and add Tofutti non-dairy cream cheese to make it smooth if you like.
Here is a good cheat……Take a package of mini chocolate cupcakes and place them into a food processor with a blade attachment. (If you want to cut some of the sweet, use only half of the icing from the cupcakes. Blend until it forms a ball. Add a tbsp of Tofutti. You can add chocolate chips inside this filling for extra chocolatey flavour!
You can use vanilla cupcakes and do the same, but I suggest adding some extracts, like vanilla, orange, or whatever you prefer and you can also add chocolate chips or cinnamon, depending on the final flavour you want. I used 1 tsp of orange extract with zest of an orange and it was delicious with the orange dough!
2.Dried fruit filling:
- One package of apricots (350 g)
- One package of prunes (350 g)
- 1 ½ cups of dried cranberries
- 1 cup of Orange juice
- Zest of one large navel orange
Pour juice and dried fruit in a pan and if the orange juice does not cover the fruit, add extra water and bring to a boil. Simmer and watch that the fruit does not stick to bottom. Stir often until all fruit is soft and no juice is left. If fruit is not yet soft, add more water and continue to boil.
Place softened fruit and orange zest into food processor with blade and grind until smooth.
3.Chocolate Chickpea purée
Take can of chickpeas and strain chickpeas and place in pot to boil until soft. Rinse and place in bowl, splash ice cold water on them and peel off the skins.
Place into food processor with blade or vitamix and you can add ¾ cups of buttercream and 1/8 cup cocoa powder add more cocoa powder if you want more chocolatey. If you don’t have buttercream you can use margarine and icing sugar to substitute. Finish with a dash of salt and a tsp of vanilla.