- ½ cup cassava flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup cocoa powder
- ½ cup coconut sugar
- ½ cup non dairy milk
- 2 tablespoons melted coconut oil
- ¼ cup nut butter
- 2 tablespoons cocoa powder
- 1 tablespoon maple syrup
- ⅛ teaspoon salt
- ¼ teaspoon non dairy milk
- 1¼ teaspoon vanilla
- ½ cup 72% chocolate(like our Signature Dark bar)
- Cake pop sticks
For the Cake:
Preheat oven to 350℉.
Whisk together all dry ingredients.
Then add in the milk and oil.
Empty into a 9 inch greased cake pan and bake for 10 minutes. Let cake cool completely
For the Frosting:
While the cake is cooling, combine all ingredients for the frosting into a medium sized bowl and mix until well incorporated
Crumble the cake into the bowl with frosting in it.
Mix until everything is combined.
Roll into small, tight meatball shapes and place on the tray.
Once all cake pops have been rolled out, let sit in the freezer for 20 minutes.
Once the cake pops are set up, take a cake pop stick and dip it about a 1/4″ into melted chocolate.
Place about halfway into the cake pop.
Once all pops have been poked, place back in the freezer for 5 minutes to let the chocolate 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 small round sprinkles. Once set up, enjoy!
Difficulty Level: Medium