Chocolate Raspberry Cake Pops are gluten free, dairy free and sugar free recipe is sure to bring a fun dessert to any party.
Special equipment needed:
Lollipop Sticks
Styrofoam blocks
Small Treat bags
Ribbon or String
Coconut oil to grease baking pans In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
For Chocolate Cake Insides: 4 cups almond flour (not almond meal)
1/2 cup unsweetened cocoa powder
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon pure stevia extract powder
1 1/2 cups applesauce
6 large eggs
2 tablespoons vanilla extract
1 cup Raspberry Fruit Spread, no sugar added (for after the cake is baked)
Chocolate Candy Coating: 2 (4oz) unsweetened 100% Cacao chocolate baking bar
pure stevia extract powder, to taste
1/2 tablespoon vanilla extract
Preheat oven to 350ºF & grease 13x9-inch cake pan with coconut oil.
In a large bowl, whisk almond flour, cocoa powder, salt, baking soda and stevia.
In a separate medium bowl, whisk applesauce, eggs, and vanilla extract.
Add wet ingredients to dry until thoroughly combined.
Pour Batter into cake pan.
Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean. (Let the cake cool completely before moving on to the next step.)
Crumble cake in large bowl and mix/mash in raspberry fruit spread until well combined.
Roll mixture into 1" balls and place on a tray covered in parchment paper.
Set cake balls in Freezer for at least 1 hour.
Melt Chocolate in a small sauce pan over very low heat.
Add in vanilla extract and stevia to taste.
Start with a very small amount of stevia, taste, then add more if needed.
Once melted and mixed together, insert lollipop sticks into cake balls and dip into melted chocolate.
Insert into a styrofoam block until cooled.
Final Assembly: Once the cake pops have cooled completely and candy coating has hardened, place a treat bag over each pop and tie with a ribbon.
Store them in the refrigerator until ready to serve.
Preparation Time (hrs/min)
