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Super Bowl Cake Pops
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Servings
22
cake pops
Ingredients
½
Chocolate Cake,
from
The Gluten-Free Almond Flour Cookbook
, page 84
2
tablespoons
jam
1½
cups
chocolate chips
¼
cup
white chocolate chips
melted
Instructions
Bake Chocolate Cake as directed on page 84 of
The Gluten-Free Almond Flour Cookbook
Cool cake completely
Once cooled, crumble ½ of cake into a
large bowl
, making sure there are no large pieces
Mix raspberry fruit spread into crumbled cake, use back of a large
wooden spoon
to combine
Mixture will be moist enough to roll into 1-inch balls and still hold a round shape
After making balls, squish into an oval shape and pinch each end to make footballs
Place footballs on a
parchment paper
lined plate and place in freezer for at least an hour
Melt dark chocolate in a very small
saucepan
, over very low heat
One at a time, dip about ½-inch of the tip of
paper lollipop sticks
into melted chocolate
Insert the lollipop stick straight into a (football) cake ball, no more than halfway through
Holding stick with (football) cake ball attached, dip entire cake ball into melted chocolate, until covered
Make sure chocolate coating meets at base of lollipop stick; this helps secure cake ball to stick
Twirl any excess chocolate coating off the cake pop so it is evenly coated
Place lollipop stick into a
styrofoam block
; allow chocolate coating to dry
Pipe white chocolate stitches onto football cake pops
Serve your healthier, gluten-free Super Bowl Cake Pops and wow your guests!
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Equipment
Saucepan
Paper Lollipop Sticks
Styrofoam Block
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@elanaspantry
or tag
#elanaspantry
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