Gluten Free Cake Pops
This recipe combines the rich, indulgent flavors of chocolate and raspberry to create delightful cake pops that are perfect for any occasion. The moist cake balls are coated in decadent dark chocolate and adorned with colorful sprinkles, making them not only delicious but also visually appealing. These sweet treats are easy to make and are sure to be a hit with both kids and adults alike.
— Constant Cookbook
Ingredients
- 1 Chocolate Cake, from The Gluten-Free Almond Flour Cookbook , page 84 (view the PDF )
- ½ cup raspberry jam
- 1 cup chocolate drops
- 1 package gluten free organic sprinkles
- 30 paper lollipop sticks
- 2-4 Styrofoam blocks
Instructions
- Bake Chocolate Cake as directed on page 84 of The Gluten Free Almond Flour Cookbook
- Cool cake completely
- Once cooled, crumble cake into a large bowl, making sure there are no large pieces
- Mix raspberry jam into crumbled cake, use back of a wooden spoon to combine
- Mixture will be moist enough to roll into 1-inch balls and still hold a round shape
- Place cake balls on a parchment paper lined plate
- Place in freezer for 1 hour
- Melt dark chocolate in a saucepan over very low heat
- Dip ½-inch of the tip of paper lollipop sticks into melted chocolate
- Insert lollipop stick straight into cake ball, pushing about ½-inch deep
- Dip cake ball into melted chocolate
- Make sure chocolate coating meets lollipop stick; this helps secure cake ball to stick
- Twirl any excess chocolate off cake pop
- Apply sprinkles
- Place stick of cake pop into styrofoam block
- Complete with remaining cake pops and allow set completely
- Serve
Yield
Makes 30 Gluten Free Cake Pops
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