- 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
- 1 cup diced freeze dried strawberries or fresh
- 2 tablespoons maple syrup
- 2 tablespoons coconut butter melted
- Cake pop sticks
- ½ cup 72% Chocolate(like our Signature Dark bar) melted
- Freeze dried strawberries for garnish chopped
For the Cake:
Preheat oven to 350℉.
Whisk together all dry ingredients.
Then add in the milk, eggs, maple syrup, strawberries and oil. Mix until well incorporated.
Empty mixture into a 9″ greased cake pan and bake for 10 minutes. Let cake cool completely.
In a medium sized bowl, crumble up the cooled cake.
Add in the maple syrup and coconut butter. 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 freeze dried strawberries, once set up enjoy!
*if using fresh strawberries eat within 1-2 days
Difficulty Level: Medium