Gluten Free Cake Pops Schär

Almond Cake Pops

Tags: fingerfood desserts cakes | cookies

Have your Gluten Free cake and eat it too, with these chocolatey treats. Dress them up with sprinkles, sea salt, or any garnish that tickles your taste buds.


1 package Chocolate Honeygrams
3/4 cup almond butter
1/2 cup butter at room temperature
2 cups icing sugar
2 cups chocolate
2 tbsp butter
as required colorful sprinkles


  • Put the Chocolate Honeygrams in a food processor and pulse into large crumbs.
  • Put the crumbs in a large bowl.
  • Add the almond butter, butter, and powdered sugar, and mix until well incorporated.
  • Prepare a cookie sheet with parchment paper.
  • Roll the mixture into 1 inch balls using your hands and set them on the parchment paper. Insert a lollipop stick into each ball. Freeze for 30 min.
  • Melt the chocolate and 2 tbsp butter slowly in the microwave, taking it out to stir every 10-15 seconds until smooth.
  • Dip the cake balls on the sticks into the chocolate one at a time. Rotate to completely cover in chocolate and let excess drip off. Set on parchment paper and sprinkle with sprinkles or another garnish.
  • Put in refrigerator until they pull off parchment easily, around 10 minutes.
  • Allergene_Egg