Gluten Free Cake Pops
In my last post I looked at making Vegan Cake Pops, and this post we are going to take on the Gluten Free cake pops.  Why should anyone be deprived of a good cake pop?
This gluten free cake pop started of as almond butter blondies from Elana Amsterdam’s website www.elanaspantry.com.  I was introduced to Elana’s site by my friend Leora Kesten Roth – a fellow foodie and fantastic cook. She regularly made these delicious wheat-free blondies. When tried one, I was amazed- I had to make them myself.  I whipped up a batch of almond butter blondies (which has no refined sugar or flour) and then took them a step further and turned them into cake pop treats. So first things first: Elana’s Almond Butter Blondies:
Almond Butter Blondies
1 (16 ounce) jar almond butter (reserve 1 tbsp for later)
3/4 cup maple syrup or agave nectar (reserve the tbsp for later also)
2 eggs
½ teaspoon salt
1 teaspoon baking soda
1/2- 1 cup chocolate chips (because these were covered in chocolate, I added less chocolate chips)
- Using and electric mixer, cream the almond butter. Add in maple syrup or agave nectar and eggs.
- Add the salt and the baking soda. Mix until thoroughly combined.
- Add the chocolate chips. Mix.
- Pour into a 9×13 baking dish, greased and lined with baking paper.
- Bake at 325 25-35 minutes.
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Once the butter blondies are done, using clean hands or plastic gloves, crumble the blondies into a large bowl. Now this part is a little less precise: the goal is to cruble and mush the blondies until they are a playdough consistency and then form them into cute little (golf-ball-sized) balls for dipping. if the blondies are slightly underbaked, sometimes they will be moist enough to form balls on their own. If the baked blondies are drier, you can add a tbsp or maple syrup or almond butter to moisten up the crumbs an form balls. Add a little syrup at a time, because if the balls are too moist they will fall of sticks later. Yup, it has happened to me. Like I said- this part is not a science. Once you have formed the balls, freeze for at least 30 minutes. As you can see in the photos, these were slightly lumpier than regular cake pops, but it looked great after coating in chocolate.
The next steps are basically the same as with the Part 1: Vegan (cookie dough) cake pops – but here again is the basic breakdown:
- Insert sticks:Â using melted chocolate, attach the stick to the balls and then freeze for 30 mins.
- Dip balls in chocolate: dip the balls completely in melted chocolate, allowing excess to drip off.
- Decorate with sprinkles
- Leave in fridge to cool.
 With this batch, I dipped them in high quality dark chocolate, and then again in white chocolate. But of course, you can decorate them any way you like!
Good luck and let me know how your cake pops turn out!
