- 2 cups almond flour
- 1/4 cup arrowroot powder (or tapioca starch)
- 1 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tbsp vanilla
- 1 tsp lemon juice
- 1/3 block cream cheese, softened
- 1 cup white chocolate, divided
- Food coloring
- Cake pop sticks
- Preheat oven to 350F and line 8×8 with nonstick spray.
- In a large bowl, combine your almond flour, arrowroot, baking soda, and salt.
- In a smaller bowl, whisk eggs, melted coconut oil, maple syrup, vanilla, and lemon juice.
- Add wet ingredients to dry and stir until combined. Pour into 8×8 pan.
- Bake uncovered for 22-24 minutes or until lightly golden, but not brown.
- Let cool for 5 minutes, then scoop out the soft insides (and top is okay) of the cake, leaving the hard brown outsides. You want the actual cake part. Leave the edges and save them for snacking.
- Pour them into a bowl and add the cream cheese. Use your hands to mix, it will be hot but the cream cheese should chill it enough to handle.
- Roll into balls and place on parchment lined baking rack.
- Melt your chocolate by microwaving in increments for 30 seconds until completely smooth.
- Dip the end of the cake pop stick into white chocolate and then into the ball. This helps hold the stick in place. Place in freezer to chill for 20 minutes.
- Melt chocolate and add food coloring to your preference. Take balls out of freezer and coat completely in chocolate. Dip in sprinkles if desired.
- Place on cookie cooling rack over top of baking sheet to prevent puddles of chocolate at the bottom.
- Refrigerate at least 10 minutes before eating.
Category: dessert, gluten-free, dairy-freeMethod: ovenCuisine: AmericanDiet: Gluten Free