Craving a decadent chocolate treat that won't derail your healthy lifestyle? Get ready to fall in love with these irresistible Grain-Free Double Chocolate Cake Pops! These bite-sized delights are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. Imagine sinking your teeth into a rich, chocolatey sphere of pure bliss - all while staying true to your grain-free lifestyle. Whether you're a health-conscious foodie or simply looking for a show-stopping dessert, these cake pops will have everyone begging for your secret recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cake pops
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup honey
- 2 eggs
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, cocoa powder, and baking soda. Whisk together to remove any lumps and ensure even distribution of dry ingredients.
- In a separate bowl, mix melted coconut oil, honey, eggs, vanilla extract, and salt until well combined and smooth.
- Gradually fold the wet ingredients into the dry ingredients, stirring until a consistent cake batter forms.
- Gently fold in 1/2 cup of dark chocolate chips into the batter.
- Transfer the batter to a cake pan and bake for 15-18 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool completely at room temperature for about 30 minutes.
- Crumble the cooled cake into fine crumbs in a large mixing bowl.
- Mix in 2-3 tablespoons of honey to help the cake crumbs bind together.
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Insert cake pop sticks into each ball, chilling in the refrigerator for 15 minutes to firm up.
- Melt remaining chocolate chips in a double boiler or microwave, stirring until smooth.
- Dip each cake pop into melted chocolate, allowing excess to drip off.
- Place dipped cake pops on parchment paper and sprinkle with additional chocolate chips if desired.
- Refrigerate for 10-15 minutes to set the chocolate coating.
- Serve chilled and enjoy your grain-free double chocolate cake pops!
Tips
- Ensure your cake is completely cooled before crumbling to prevent a mushy texture.
- Use clean hands when mixing cake crumbs and binding ingredients for the best consistency.
- Chill the cake balls before dipping to help them maintain their shape.
- Use high-quality dark chocolate for coating to enhance the overall flavor.
- If the mixture is too dry, add a bit more honey; if too wet, incorporate more almond flour.
- Use a styrofoam block or cake pop stand to allow chocolate-coated pops to set without touching.
- For a decorative touch, try sprinkling crushed nuts or sea salt on top of the chocolate coating.
- Store cake pops in an airtight container in the refrigerator for up to 5 days.
- Let cake pops sit at room temperature for 5-10 minutes before serving for the best texture.
- Experiment with different chocolate coatings like white or milk chocolate for variety.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 4g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 25mg
