Nothing says fun like cake pops! They bring smiles and excitement to any dessert table! Finally, a cake pop that everyone can enjoy, whether gluten-free, dairy-free, or soy-free! They're so delicious, your guests will be shocked to know they're gluten-free!! (And you don't have to tell them!) These pops will be the talk of your holiday dinner or next party!
Preheat oven to 375 degrees
In a large bowl, mix Otto's Cassava Flour, xanthan gum and Himalayan sea salt.
In a second bowl blend maple syrup, melted coconut oil, egg, and vanilla.
Add wet ingredients to dry ingredient bowl and mix until fully combined.
Line a small baking pan with parchment paper. (This step is optional, but allows for easy clean up as well as non-stick baking without greasing baking pan.)
Choose a small baking pan that allows for a very thin cake (batter depth about 1/2 -3/4 inch.) This will allow cake to bake quickly and evenly throughout, without browning.
Bake for 15 minutes - just until a fork inserted into the middle of cake comes out clean. *Don't wait for browning to occur. If browning does occur, cut off browned parts before next step. Browned cake is too dry and will prevent pops from holding their shape once rolled into balls.
Allow to fully cool (about 15 minutes.)
In a large bowl, crumble the cake, either with your hands or by raking it with a fork, until it's the consistency of coarse breadcrumbs.
Add almond butter, mixing to ensure it's evenly blended throughout cake crumbs. (This is the glue that holds the pops together.)
Form 12 equal sized balls, rolling them with your hands the way you would a meatball. (A cake pop former can also be used if you have one, but isn't necessary.)
Place each formed cake ball on a parchment lined baking sheet or plate. (Wax paper can also be used.)
Melt a small amount of chocolate (about 1/4 cup) either in the microwave or in a double boiler. (If using microwave, heat for one minute, stir, heat for an additional minute, stir.... until fully melted. Heating for longer than a minute at a time can burn chocolate.)
Dip the tip of each cake pop stick into chocolate, then push it through the center of each cake ball until it's about halfway through the circumference of the ball.
Place the baking sheet with cake pops into the freezer for 20 minutes. (This allows pops to harden and adhere to the sticks so they won't fall off while being dipped in chocolate.) *Don't keep pops in freezer longer than 20 minutes. Pops that are too cold will contract, and later expand once they're dipped in warm chocolate, causing cracks in your pops. Pops can be kept in refrigerator overnight if decorating isn't being done on the same day. They can be dipped the next day without first putting them in freezer.
Melt chocolate in either the microwave (in intervals of no longer than 1 minute) or a double boiler (preferred method since there's no risk of burning, and chocolate can be kept over a low heat or covered so it stays melted throughout decorating.) *If using a double boiler, ensure absolutely no water drips into the chocolate, as this will seize the chocolate, destroying it's smooth texture. Seized chocolate must be discarded.
Dip each chilled pop into melted chocolate, tipping the bowl of chocolate and slowly rotating the pop to ensure full coverage. (Don't roll pops in chocolate, as this can place too much pressure on pop and cause it to fall off stick.)
Once pop is fully covered in chocolate, decorate immediately with chopped nuts, dried fruit, mini-chips, colored sugar, candy, etc. To make characters, additional embellishments can be adhered to pop with small dots of melted chocolate.
Place pops in cake pop stand or poke holes with pop into styrofoam block and allow to dry.
Display in any number of fun ways to serve to guests or to give as gifts.
Happy Holidays to you and your family from Lauren at CrazyForYuca!