Enjoy these spider cake pops this Halloween!
In a large mixing bowl, combine the flour, cacao powder, almond milk and syrup. In a separate bowl, combine the melted coconut oil with the chocolate chips then add to the cake mixture.
Roll the mixture into balls (around 1 tablespoon each) place onto a baking tray lined with baking paper.
Melt the white chocolate with the coconut oil and mix in the activated charcoal.
Dip the end of a cake pop stick in the chocolate and gently press into each cake pop and place in the fridge for 20 minutes.
Warm up the chocolate again, dip each chilled cake pop into the chocolate, roll in the black sprinkles and leave to set in the fridge. Before serving add icing eyes and liquorice legs!