Valentines Day Cake Pops
- 1 whole Chocolate Cake, From The Gluten-Free Almond Flour Cookbook
- 2 cups Dark Chocolate Chips 73% Cacao Or White Chocolate Chips, Melted
- 1 package (about 1 Oz. Package) Gluten Free Organic Sprinkles
- Special equipment: 1 heart muffin pan 22 paper lollipop sticks 2-4 styrofoam blocks
- Bake chocolate cake as directed on page 84 of The Gluten Free Almond Flour Cookbook (see the related blog post for a link to the recipe).
- Cool cake completely.
- Once cooled, crumble cake into a big bowl, making sure there are no large pieces.
- Cake mixture will be very moist; no need to add frosting or jam.
- Massage cake mixture with hands.
- Press mixture into heart-shaped molds, then remove immediately and transfer to a parchment-lined plate.
- Place the plate of hearts in the freezer for 1-2 hours until very solid.
- Remove one heart at a time from the freezer.
- Dip about 1/2 inch of the tip of a lollipop stick into melted chocolate.
- Insert the lollipop stick straight into the bottom of the heart, pushing about 13 of an inch deep.
- Holding the stick with the heart attached, dip entirely into melted chocolate until covered.
- Make sure chocolate coating meets at base of the lollipop stick; this helps secure the heart to the stick.
- Twirl any excess chocolate coating off the cake pop so it is evenly coated.
- Apply sprinkles (if desired).
- Place the stick of the cake pop into a styrofoam block.
- Complete with remaining hearts and allow to set completely.
- Serve your gluten-free Valentines Day Cake Pops!
- (You can store these gluten free cake pops in an airtight container in the refrigerator for up to 2 days.)
- Makes about 22 Gluten Free Valentines Day Cake Pops.
chocolate cake, chocolate chips, sprinkles
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/valentinee28099s-day-cake-pops/ (may not work)