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You'll Need:
- 1 Chocolate Cake, from The Gluten-Free Almond Flour Cookbook
- ½ cup raspberry jam
- 1 cup dark chocolate chips
- 1 package gluten-free organic sprinkles
Special Equipment:
- 30 paper lollipop sticks
- 2-4 Styrofoam blocks
- Bake Chocolate Cake (from The Gluten Free Almond Flour Cookbook)
- Cool cake completely
- Once cooled, crumble cake into a big bowl, making sure there are no large pieces
- Mix raspberry fruit spread into crumbled cake, use back of a large metal spoon to combine
- Mixture will be moist enough to roll into 1-inch balls and still hold a round shape
- After rolling, put on a parchment paper lined plate and place in freezer for at least an hour
- Melt dark chocolate in a very small pot, over very low heat
- One at a time, dip about ½ inch of the tip of a lollipop stick into melted chocolate
- Insert the lollipop stick straight into a cake ball, no more than halfway through
- Holding stick with cake ball attached, dip entire cake ball into melted chocolate, until covered
- Make sure chocolate coating meets at base of lollipop stick; this helps secure cake ball to stick
- Twirl any excess chocolate coating off the cake pop so it is evenly coated
- Apply sprinkles (if desired)
- Place cake pop into the Styrofoam block
- Complete with remaining cake pops and allow set completely
- Serve your gluten free Cake Pops!
