Oh yes, I did it. Paleo Cake pops and they are AMAZING. I was so impressed with myself and my little cake pop maker that I literally jumped up and down. I swear I never thought that thing would work. It has been sitting in my pantry for about a year since I won it at my sisters wedding with some lucky golf shot during the grooms day. Now it hasn’t been put away and is used at least once daily. Yea yea, I know you are drooling over that photo below so go ahead and make the recipe. Just please share using those buttons above :)
Did you see these amazing pictures? I have to be honest, of every food photograph I have ever taken, these are my favorite. I have about 20 pictures of this recipe and I had to do eeny meeny miny mo to pick a few for the post. Which one is your favorite? Seriously though, I gave myself a high five and every time I look through them again, I have to make this recipe. Actually, hold on, I am going to make it again right now………………………………..K I am back and much more motivated to type after that delicious chocolate. I feel bad for making you read this when you could be cooking, so go enjoy :)
Ingredients
Method
- Plug in and preheat your cake pop maker
- Place a small sauce pan over low heat and melt your chocolate and coconut milk together (only keep the heat on long enough to melt them together)
- While melting, place your 2 eggs in a stand mixer with the whisk, or use a hand mixer with the whisk and beat your eggs until they are fluffy, about 1 minute
- Add your coconut milk and chocolate to your eggs and mix well
- Stir in your almond flour, sea salt, vanilla extract and baking powder
- Mix well ensuring everything is combined
- If using a cake pop maker, you need to pour all of your batter in a piping bag or large ziploc bag with a small corner trimmed off after filling
- Pipe your batter into the wells of your cake pop maker ensuring you fill higher than the halfway point
- Close the lid and let cook for 5 minutes, open the lid and turn your cake pops over
- Close the lid and let cook for 2 more minutes
- Remove from the cake pop maker, gently insert the sticks and place everything in the freezer for 30-45 minutes
- Combine your coconut butter, honey, and vanilla extract in a small glass to make it easy to dip
- You can keep this glass in hot water to keep the glaze more liquidy to make the dipping easier
- Melt your chocolate chips over a double boiler and keep the heat low and them liquid
- Now it's time to dip your cake pops in your glaze. If you are going to do vanilla and chocolate, you are going to have to freeze them in between dips to keep the first coating solid
- Remove your cake pops from the freezer, and one at a time dip them in your vanilla glaze and spin it around so all the excess drops back in the glass
- You should see it harden in 15-20 seconds in front of you, then dip it back in for another round of glaze
- You can place them in an egg carton flipped upside down or lay back down on a plate or parchment paper if they don't need to be so pretty
- You can now dip some others in chocolate, drizzle chocolate on them and garnish with your maple sugar
- I like to keep my cake pops in the refrigerator until serving
Notes
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