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These cake pops are a fun party food.
Gluten-free, low-sugar and made with real fruit.

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!

Ingredients

  Organic Brown Rice Flour, Gluten-Free (1kg) - Sussex Wholefoods
180g brown rice flour - the main ingredient of the cake pops.

  Potato Flour
50g potato flour (potato starch) - a binding flour for gluten-free baking.

  Tapioca Flour (Tapioca Starch)
25g tapioca flour - a sticky gluten-free binding flour.

  Coconut Oil
20g coconut butter (oil).

  Cherry Blossom Active Honey, Organic 250g (Tiana)
2-4 tablespoons cherry blossom honey.

  Sukrin Natural Sweetener, granulated 500g (Sukrin)
100g Sukrin granulated.

  Bicarbonate of Soda 100g (Borwick's)
2tsp bicarbonate of soda.

  Honegar 500ml, Honey & Cider Vinegar
1 teaspoon of honeygar.

  Clearspring Fruit Puree Apple & Strawberry
2 pots of apple and strawberry puree.

  Clearspring Fruit Puree Apple
2 pots of apple puree.

  Vanilla Extract Nielsen Massey 118ml
Half a teaspoon of vanilla extract for the cake, and a teaspoon for the chocolate topping.

  Freeze Dried Strawberry Powder 100g
20 teaspoons of strawberry powder.

  Choc Chick Raw Cacao Butter Buttons 250g
50g Choc Chick Cacao Butter.

  Organic Cashew Nuts (1kg) - Sussex WholeFoods
50g Finely Ground Cashew Nuts (whizz in a food processor).


  Lucuma Powder, Organic 100g (Superfoodies)
2 teaspoons of Lucuma Powder.

You will 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)
  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!

See Also

  Lemon and White Chocolate Cake Pops
A lemon-flavoured version.....

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