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!
180g brown rice flour
50g potato flour (potato starch)
25g tapioca flour
20g coconut oil
2-4 tbsp honey
2tsp bicarbonate of soda.
1 tsp of honeygar
2 pots of apple and strawberry puree.
2 pots of apple puree
Half a tsp of vanilla extract for the cake + 1 tsp for the chocolate topping.
20 teaspoons of strawberry powder.
50g raw cacao butter.
50g cashew nuts, finely ground
2 tsp of lucuma powder
- Pre-heat an oven to 170°C or gas mark 3 (Fan oven, 160°C)
- Grease and flour the cake pop tin.
- Gently melt the coconut butter in a saucepan. Add the honey.
- Sift each of the flours into a separate bowl.
- Add the granulated Sukrin.
- Add the coconut butter and honey mix to the bowl.
- Add the fruit puree and half a teaspoon of vanilla extract.
- Mix thoroughly.
- Finally, add the bicarbonate of soda and honeygar, then mix again.
- Put a pan of hot water at the bottom of the oven to keep it moist.
- Spoon into the cake tin and bake for 8 minutes.
- Remove from the oven and leave to cool.
- Make a bain marie by placing a bowl over a saucepan of boiling water.
- 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.
- Dip each lolly stick into the chocolate mix and use it as a “glue” to stick the cake pops to the sticks.
- Allow the lolly sticks to cool in the fridge. The cake pops will then be “glued” to the sticks.
- Make up the rest of the chocolate mix, using the other half of the mixture.
- Dip the cake pops into the chocolate to coat them.
- Decorate as you wish, and allow to cool.