Gluten-Free Cake Pops
Ingredients
The cake
-
1
recipe
Chocolate Cake, from The Gluten-Free Almond Flour Cookbook
The coating and decoration
-
½
cup
raspberry jam
-
1
cup
chocolate chips
-
1
package
gluten-free sprinkles
The assembly
-
30
pieces
paper lollipop sticks
-
2-4
pieces
styrofoam blocks
Instructions
- Bake the Chocolate Cake as directed in the cookbook.
- Allow the cake to cool completely.
- Crumble the cooled cake into a large bowl, ensuring no large pieces remain.
- Mix in the raspberry jam until well combined.
- Roll the mixture into 1-inch balls and place them on a parchment-lined plate.
- Freeze the cake balls for 1 hour.
- Melt the chocolate chips in a saucepan over very low heat.
- Dip the tip of each lollipop stick into the melted chocolate and insert it into the cake ball.
- Dip the cake ball into the melted chocolate, ensuring the coating meets the stick.
- Twirl to remove excess chocolate and apply sprinkles.
- Place the finished cake pops into the styrofoam block to set completely.
- Repeat the process with the remaining cake balls.
Nutrition Facts (estimated)
Servings
24 cake pops
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
2g
Sodium
30mg
Cholesterol
0mg
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