Chocolate Cake Pops

Chocolate Cake Pops
Ingredients
For the cake pops:
- 1 cup finely ground almond flour
- ¼ cup unsweetened cocoa powder
- 2 t baking powder
- ¼ t sea salt
- ¼ cup almond milk
- 2 large eggs
- ⅓ cup granular erythritol sweetener
- 1 t vanilla extract
- 2 T brewed coffee cooled
- ⅓ cup sugar-free dark chocolate chips
- 2 T grass-fed butter softened
- 1 oz cream cheese softened
- 25 cake pop sticks
For the coating:
- ⅔ cup sugar-free dark chocolate chips
- 1 T coconut oil
Instructions
Make the cake pops:
- Preheat your oven to 350°F. Grease a 9 x 13-inch casserole dish.
- In a large bowl, whisk almond flour, cocoa powder, baking powder, and sea salt. Add the almond milk, eggs, erythritol sweetener, vanilla, brewed coffee, and chocolate chips and whisk to make a thick batter.
- Pour the batter into the prepared casserole dish and bake for about 25 minutes, or until the center is cooked through. Let cool for 5 minutes, and use a fork to break up the cake into crumbles. Add butter and cream cheese to the cake crumbles and mix well. Roll the mixture into 1.25” balls and place them in a single layer on a parchment-lined baking sheet. Place the tray in the refrigerator to cool.
Make the coating:
- In the top of a double boiler, melt the chocolate chips. Transfer the melted chocolate to a bowl.
- Add the coconut oil and stir until smooth.
- Remove only 2 to 3 cake balls from the refrigerator at a time, and keep the rest cold. Dip the tip of the cake pop stick in the melted chocolate, then insert it into the center of the cake ball. Roll the ball around in the melted chocolate at an angle until coated, gently tap off the excess chocolate. In a styrofoam block or upside down colander, place the cake pop right side up in the styrofoam block or in the colander holes (if using) and let sit until the coating sets. Repeat with the remaining cake balls, working with only 2 to 3 out of the refrigerator at a time.
Nutrition
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