Strawberry and White Chocolate Cake Pops

• Gluten-Free Strawberry Cake Pops
• Gluten-free and low-sugar.
• Made with fruit puree and fruit powder.
• White chocolate topping made with raw cacao butter and lucuma.
• See also the lemon-flavoured one…
• Cake pops are the new cupcakes!

Organic Brown Rice Flour, Gluten-Free (1kg) - Sussex Wholefoods

180g brown rice flour

Organic Potato Flour, Gluten-Free 1kg (Sussex Wholefoods)

50g potato flour (potato starch)

Organic Tapioca Flour, Gluten-Free 1kg (Sussex Wholefoods)

25g tapioca flour

Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)

20g coconut oil

Manuka Honey Active 5+ 250 g (Littleover Apiaries)

2-4 tbsp honey

Xylitol 1kg (Sussex Wholefoods)

100g Xylitol

Bicarbonate of Soda 100g (Sussex Wholefoods)

2tsp bicarbonate of soda.

Honegar 500ml, Honey & Cider Vinegar

1 tsp of honeygar

Clearspring Fruit Puree Apple & Strawberry

2 pots of apple and strawberry puree.

Clearspring Fruit Puree Apple

2 pots of apple puree

Pure Vanilla Extract 60ml (Nielsen Massey)

Half a tsp of vanilla extract for the cake + 1 tsp for the chocolate topping.

Freeze-Dried Strawberry Powder 100g (Sussex Wholefoods)

20 teaspoons of strawberry powder.

Raw Cacao Butter Pieces 250g (Choc Chick)

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

Method

1. Pre-heat an oven to 170°C or gas mark 3 (Fan oven, 160°C)
2. Grease and flour the cake pop tin.
3. Gently melt the coconut butter in a saucepan. Add the honey.
4. Sift each of the flours into a separate bowl.
5. Add the granulated Sukrin.
6. Add the coconut butter and honey mix to the bowl.
7. Add the fruit puree and half a teaspoon of vanilla extract.
8. Mix thoroughly.
9. Finally, add the bicarbonate of soda and honeygar, then mix again.
10. Put a pan of hot water at the bottom of the oven to keep it moist.
11. Spoon into the cake tin and bake for 8 minutes.
12. Remove from the oven and leave to cool.
13. Make a bain marie by placing a bowl over a saucepan of boiling water.
14. 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.
15. Dip each lolly stick into the chocolate mix and use it as a “glue” to stick the cake pops to the sticks.
16. Allow the lolly sticks to cool in the fridge. The cake pops will then be “glued” to the sticks.
17. Make up the rest of the chocolate mix, using the other half of the mixture.
18. Dip the cake pops into the chocolate to coat them.
19. Decorate as you wish, and allow to cool.
20. Serve!