Valentine’s Day Cake Pops

Special equipment:
1 heart muffin pan
22 paper lollipop sticks
2-4 styrofoam blocks

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). Cool cake completely.

Once cooled, crumble cake into a big bowl, making sure there are no large pieces. Cake mixture will be very moist; no need to add frosting or jam.

Massage cake mixture with hands. Press mixture into heart-shaped molds, then remove immediately and transfer to a parchment-lined plate. Place the plate of hearts in the freezer for 1-2 hours until very solid.

Remove one heart at a time from the freezer. Dip about ½ inch of the tip of a lollipop stick into melted chocolate. Insert the lollipop stick straight into the bottom of the heart, pushing about ⅓ of an inch deep. Holding the stick with the heart attached, dip entirely into melted chocolate until covered. Make sure chocolate coating meets at base of the lollipop stick; this helps secure the heart to the stick.

Twirl any excess chocolate coating off the cake pop so it is evenly coated. Apply sprinkles (if desired). Place the stick of the cake pop into a styrofoam block. Complete with remaining hearts and allow to set completely.

Serve your gluten-free Valentine’s Day Cake Pops!

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

Makes about 22 Gluten Free Valentine’s Day Cake Pops.