Chestnut Flour Cake Pops
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Chestnut Flour Cake Pops
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| Servings | Prep Time |
| 20pops | 15minutes |
| Cook Time |
| 18minutes |
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Ingredients
Cake pops
- 2 eggs
- 1/2cup coconut cream
- 1/2cup dark chocolate chips
- 1/4cup raw honey
- 1cup chestnut flour
- 1tsp bourbon vanilla
- pinch sea salt
- 1/4tsp baking powder
Chocolate glaze
- 1cup dark chocolate chips
Decoration
- 1/4cup coconut flakes
- 1/4cup pumpkin seeds powder
- 1/4cup popped amaranth
- 1/4cup cinnamon sugar
Instructions
- Preheat oven to 180°C/350°F.
- Put the eggs, coconut cream, chocolate chips and the honey into the blender and let it blend for at least a minute.
- Add the rest of the ingredients, the chestnut flour, vanilla, salt and baking powder and mix it again for half a minute until all is well combined.
- Take the cake pops mold and fill all the molds with the batter. Now close the mold and be sure it is closed well. The batter rises and can lift the top and the cake pops don’t get the right shape.
- the cakes pops are ready when a tooth stick comes out clean (always control in the middle of the cake).
- Take the pops out of the oven and let them cool out.
- Take the chocolate chips for the glaze and on a bain-marie dissolve the chocolate.
- Put the chocolate cake pops one by one on a stick.
- In equal parts pass all the cake pops in the liquid chocolate and in the decoration to garnish the cake pops.
- Let them stay on/in something (I stuck them in a piece of styrofoam) and let them in the fridge for at least one hour until the chocolate is harden out.