Lemon and White Chocolate Cake Pops
These amazing lemon cake pops are gluten-free, egg-free and low in sugar. They’re made with fruit puree and lemon extract, with a white chocolate topping made with raw cacao butter and lucuma.
Cake pops are the new cupcakes!
Organic Golden Millet Flour, Gluten Free 1kg (Sussex Wholefoods)
180g millet flour
Organic Potato Flour, Gluten-Free 1kg (Sussex Wholefoods)
50g potato flour
Organic Tapioca Flour, Gluten-Free 1kg (Sussex Wholefoods)
25g tapioca flour
Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)
20g coconut butter
Clear Latin American Honey, Organic 500g (Equal Exchange)
2 tablespoons honey.
Bicarbonate of Soda 100g (Sussex Wholefoods)
2 tsp bicarbonate of soda
Honegar 500ml, Honey & Cider Vinegar
1 tsp of honeygar
5 pots of pear puree
Lemon Extract 60ml (Nielsen Massey)
Several drops of lemon extract (around 1 tsp)
Pure Vanilla Extract 60ml (Nielsen Massey)
Half a tsp of vanilla extract for the cake, and 1 tsp for the chocolate topping
Organic Raw Cacao Butter 250g (Sussex Wholefoods)
50g raw cacao butter
Organic Cashew Nuts 1kg (Sussex Wholefoods)
50g cashew nuts, finely ground
Lucuma Powder, Organic 100g (Superfoodies)
2 tsp of lucuma powder
Other Ingredients
You’ll also need:
A cake pop tin (it makes round cake balls)
Lolly sticks.
Method
1) Pre-heat an oven to 170°C or gas mark 3 (Fan oven, 160°C) and grease and flour the cake pop tin.
2) Gently melt the coconut butter in a saucepan. Add the honey.
3) Sift each of the flours into a separate bowl.
4) Add the Sukrin, coconut butter and honey mix to the bowl.
5) Add the fruit puree and half a teaspoon of vanilla extract.
6) Mix thoroughly before adding the bicarbonate of soda and honeygar – then mix again.
7) Put a pan of hot water at the bottom of the oven to keep it moist.
8) Spoon into the cake tin and bake for 8 minutes.
9) Remove from the oven and leave to cool.
10) Make a bain marie by placing a bowl over a saucepan of boiling water.
11) Melt half of the cacao butter in the bain marie and add half of the cashew nuts, half of the lucuma powder, half of the sukrin melis and half a teaspoon of vanilla extract. This will make a white chocolate mix.
12) Dip each lolly stick into the chocolate mix and use it as a “glue” to stick the cake pops to the sticks.
13) Allow the lolly sticks to cool in the fridge. The cake pops will then be “glued” to the sticks.
14) Make up the rest of the chocolate mix, using the other half of the mixture.
15) Dip the cake pops into the chocolate to coat them.
16) Decorate as you wish, and allow to cool.
17) Serve and enjoy!
