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Special equipment: 1 heart muffin pan 22 paper lollipop sticks 2-4 styrofoam blocks
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Bake chocolate cake as directed on page 84 of The Gluten Free Almond Flour Cookbook (see the related blog post for a link to the recipe).
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Cool cake completely.
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Once cooled, crumble cake into a big bowl, making sure there are no large pieces.
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Cake mixture will be very moist; no need to add frosting or jam.
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Massage cake mixture with hands.
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Press mixture into heart-shaped molds, then remove immediately and transfer to a parchment-lined plate.
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Place the plate of hearts in the freezer for 1-2 hours until very solid.
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Remove one heart at a time from the freezer.
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Dip about 1/2 inch of the tip of a lollipop stick into melted chocolate.
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Insert the lollipop stick straight into the bottom of the heart, pushing about 13 of an inch deep.
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Holding the stick with the heart attached, dip entirely into melted chocolate until covered.
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Make sure chocolate coating meets at base of the lollipop stick; this helps secure the heart to the stick.
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Twirl any excess chocolate coating off the cake pop so it is evenly coated.
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Apply sprinkles (if desired).
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Place the stick of the cake pop into a styrofoam block.
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Complete with remaining hearts and allow to set completely.
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Serve your gluten-free Valentines Day 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.)
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Makes about 22 Gluten Free Valentines Day Cake Pops.
