The other day I saw these strange molds for cake pops and thought how does it work? There is nothing better than trying to understand. That’s why I bought the mold and had a look on Internet for some cake pops, gluten-free and paleo.
I found a nice recipe on the page of the Civilized Caveman, George Bryant. It’s already a long time I am following him and honestly I love his recipes.
Many times when I find a recipe that could fit in my ‘needs’ it happens that I don’t have all the ingredients at home and should first go shopping. I am often also too lazy to do so. So the result is: I transform the recipe and use what I have.
This time I did the same. I liked the cake pops he prepared especially on the photos. And I wanted something easy like these. But in my recipe I use chestnut flour as it is sweet and … in my pantry. Instead of the garnish he used I took coconut flakes, cinnamon, popped amaranth and green pumpkin seed flour.
Imagine? Yes, I brought my cake pops to my friends’ b&b and they had ‘paleo’ guests. Of course out of 20 paleo cake pops I had one, a handful for the guests and the rest to my friends who immediately fell in love with them.
I recommend to let them sit in the fridge for an hour or more before serving as in summer they are fresh even as chocolate cake.
Enjoy!
- 2 eggs
- 1/2 cup coconut cream
- 1/2 cup dark chocolate chips
- 1/4 cup raw honey
- 1 cup chestnut flour
- 1 tsp bourbon vanilla
- pinch sea salt
- 1/4 tsp baking powder
- 1 cup dark chocolate chips
- 1/4 cup coconut flakes
- 1/4 cup pumpkin seeds powder
- 1/4 cup popped amaranth
- 1/4 cup cinnamon sugar
- Preheat oven to 180°C/350°F.
- Put the eggs, coconut cream, chocolate chips and the honey into the blender and let it blend for at least a minute.
- Add the rest of the ingredients, the chestnut flour, vanilla, salt and baking powder and mix it again for half a minute until all is well combined.
- Take the cake pops mold and fill all the molds with the batter. Now close the mold and be sure it is closed well. The batter rises and can lift the top and the cake pops don't get the right shape.
- the cakes pops are ready when a tooth stick comes out clean (always control in the middle of the cake).
- Take the pops out of the oven and let them cool out.
- Take the chocolate chips for the glaze and on a bain-marie dissolve the chocolate.
- Put the chocolate cake pops one by one on a stick.
- In equal parts pass all the cake pops in the liquid chocolate and in the decoration to garnish the cake pops.
- Let them stay on/in something (I stuck them in a piece of styrofoam) and let them in the fridge for at least one hour until the chocolate is harden out.
