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!
180g millet flour
50g potato flour
25g tapioca flour
20g coconut butter
2 tablespoons honey.
2 tsp bicarbonate of soda
1 tsp of honeygar
5 pots of pear puree
Several drops of lemon extract (around 1 tsp)
Half a tsp of vanilla extract for the cake, and 1 tsp for the chocolate topping
50g raw cacao butter
50g cashew nuts, finely ground
2 tsp of lucuma powder
You’ll also need:
A cake pop tin (it makes round cake balls)
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!