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Valentine's Day Cake Pops
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Servings
20
cake pops
Ingredients
1
Chocolate Cake,
from
The Gluten-Free Almond Flour Cookbook
, page 84
2
cups
chocolate chips
or
white chocolate chips
1
package
organic
gluten-free sprinkles
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
Cake mixture will be very moist, no need to add frosting or jam
Massage cake mixture with hands
Press mixture into
heart shaped mold
, then remove and transfer to a
parchment paper
lined plate
Place plate of hearts in freezer for 1-2 hours until very solid
Remove one heart at a time from freezer
Dip ½-inch of the tip of
paper lollipop sticks
into melted chocolate
Insert lollipop stick straight into bottom of heart, pushing about ½-inch deep
Dip heart into melted chocolate
Make sure chocolate coating meets lollipop stick; this helps secure heart to stick
Twirl any excess chocolate off cake pop
Apply sprinkles
Place stick of cake pop into a
styrofoam block
Complete with remaining hearts and allow to set completely
Serve
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