Gluten Free Cake Pops

Special Equipment:
30 paper lollipop sticks
2-4 Styrofoam blocks

1.) Bake Chocolate Cake as directed on page 84 of The Gluten Free Almond Flour Cookbook
2.) Cool cake completely
3.) Once cooled, crumble cake into a big bowl, making sure there are no large pieces
4.) Mix raspberry fruit spread into crumbled cake, use back of a large metal spoon to combine
5.) Mixture will be moist enough to roll into 1 ½ inch balls and still hold a round shape
6.) After rolling, put on a parchment lined plate and place in freezer for 15 minutes
7.) 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
8.) Insert the lollipop stick straight into a cake ball, no more than halfway through
9.) Holding stick with cake ball attached, dip entire cake ball into melted chocolate, until covered
10.) Make sure chocolate coating meets at base of lollipop stick; this helps secure cake ball to stick
11.) Twirl any excess chocolate coating off the cake pop so it is evenly coated
12.) Place cake pop into the Styrofoam block
13.) Complete with remaining cake pops and allow set completely
14.) Serve your gluten free Cake Pops!

(You can store these gluten free cake pops in an airtight container in the refrigerator for up to 2 days)

Makes 30 Gluten Free Cake Pops