These coconut cream cake pops are gluten, dairy, and refined sugar free, making them ideal for entertaining! They're incredibly simple to create and ideal for planning ahead of time!
INGREDIENTS 1 1/2 cups almond flour 1 1/3 cups shredded unsweetened coconut 2 tsp baking powder 1/4 tsp salt 1/4 cup + 3 tbsp honey 1/3 cup canned full fat coconut milk
3 Eggland's Best eggs, large 1 tsp pure vanilla extract 1/2 cup canned coconut cream 10oz chocolate of choice (dark, semi-sweet or white) 1 tbsp coconut oil Shredded unsweetened coconut
Preheat the oven to 350ºF and line an 8-inch round cake pan with parchment paper. Set aside.
While the oven preheats, prepare the cake. First whisk together 3 eggs in a large bowl then add in all the remaining ingredients. Mix everything together until a smooth batter forms.
Scrape the cake batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely then remove it from the pan. If the bottom of the cake has browned, shave a very thin layer off of the bottom of the cake with a knife then crumble the cake into a bowl using your hands.
Next add 1/2 cup canned coconut cream to the crumbled cake mixture and mix well until a moist dough forms. Scoop the dough with a cookie dough scoop, roll into balls, and place on a tray lined with parchment paper then place in the freezer for 15-20 minutes.