- 5 ounces almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs
- ¼ cup nondairy milk
- 2 tablespoons coconut oil
- ¼ cup maple syrup
- 2 teaspoons vanilla
- 2 tablespoons sprinkles
- 2 tablespoons maple syrup
- 2 tablespoons coconut butter melted
- Cake pop sticks
- ½ cup 72% chocolate(like our Signature Dark bar) melted
For the Cake:
Preheat oven to 350℉.
Whisk together all the dry ingredients.
Then add in the milk, eggs, maple syrup, and oil. Mix until well incorporated.
Next, empty into a 9″ greased cake pan and bake for 20 minutes. Let cake cool completely afterward.
In a medium-sized bowl, crumble up the cooled cake.
Add in maple syrup, coconut butter, and sprinkles. Mix until well combined.
Roll up to the size of small meatballs and place on a tray.
Let set up in the freezer for 30 minutes.
Once the cake pops are set up, take a cake pop stick and dip it about a 1/4″ into melted chocolate.
Then place about halfway into the cake pop.
Once all pops have been poked, place back in the freezer for 5-10 minutes or until the chocolate has set up.
Have your melted chocolate ready and start to dip the cake pops into it.
Shake off the excess chocolate and then stick it with the pop right side up into styrofoam or cardboard before it completely dries.
Decorate with some more sprinkles, once set up enjoy!
Difficulty Level: Medium