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Special Equipment: 30 paper lollipop sticks 2-4 Styrofoam blocks
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1.)
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Bake Chocolate Cake as directed on page 84 of The Gluten Free Almond Flour Cookbook 2.)
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Cool cake completely 3.)
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Once cooled, crumble cake into a big bowl, making sure there are no large pieces 4.)
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Mix raspberry fruit spread into crumbled cake, use back of a large metal spoon to combine 5.)
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Mixture will be moist enough to roll into 1 1/2 inch balls and still hold a round shape 6.)
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After rolling, put on a parchment lined plate and place in freezer for 15 minutes 7.)
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Melt dark chocolate in a very small pot, over very low heat One at a time, dip about 1/2 inch of the tip of a lollipop stick into melted chocolate 8.)
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Insert the lollipop stick straight into a cake ball, no more than halfway through 9.)
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Holding stick with cake ball attached, dip entire cake ball into melted chocolate, until covered 10.)
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Make sure chocolate coating meets at base of lollipop stick; this helps secure cake ball to stick 11.)
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Twirl any excess chocolate coating off the cake pop so it is evenly coated 12.)
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Place cake pop into the Styrofoam block 13.)
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Complete with remaining cake pops and allow set completely 14.)
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Serve your gluten free Cake Pops!
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(You can store these gluten free cake pops in an airtight container in the refrigerator for up to 2 days)
