I have a confession to make. I literally had this whole post typed up and scheduled to post, and forgot to hit schedule :( I feel like a big doofus for not realizing it and just continuing on posting other things. My bad, I am sorry. Guess that doesn’t matter because it is here now. So I had never actually had a cake pop before I went Paleo, and that is probably a good thing as I am addicted to these. After I made my Chocolate Cake Pops I kind of became obsessed and someone requested lemon poppy seed.
So what other flavors of non paleo cake pops are out there? I feel like these are so good that it won’t matter but when I get inspired by the cake pop machine again I want to have a flavor to tackle. I am thinking that something with chocolate chips and bacon may have to be next when I get in a dessert mood. So I think I have talked about cake pops enough. Every time I try to change the subject I look at these photos again and my mind wanders back to the first bite, which is why I am blabbing. I want to make these again right now and probably would if it wasn’t 9 PM.
Just to update you on my life, I had an amazing trip home to Boston. Other than the fact that I have truly become a California guy at heart since I flew in flip flops and got frost bite within 10 minutes of being home. I brought shoes but was so concerned about being comfortable on the plane that I rocked my Lulu lemon kung fu pants, a comfy hoodie and flip flops without thinking about landing. I can say that in the future, I will always think about it. When I landed in Boston, I had to wait 27 minutes for a shuttle outside so I was sitting on the curb with my legs wrapped in my sweatshirt just to cover my toes. LESSON LEARNED. So there really is no moral to this paragraph or point except that I plan on thinking through decisions a lot further when it comes to being warm. No go eat some cake pops :)
- 2 cups almond flour (185 grams)
- 3/4 cup coconut flour (90 grams)
- 1/2 teaspoon sea salt
- 1 tsp baking soda (3 grams)
- 2/3 cup raw honey, melted
- 2/3 cup coconut oil, melted
- 4 large eggs
- 1/2 cup plus 3 tablespoons unsweetened full-fat coconut milk
- 2 tablespoons pure lemon extract
- Zest of 1 lemon
- 1 tablespoon poppy seeds
- 1 cup coconut cream concentrate, melted
- Plugin your cake pop maker or donut hole maker, and let it preheat.
- Sift dry ingredients in a large mixing bowl and stir with a whisk in order to combine.
- Place oil and honey in the bowl of a food processor and process for 2 minutes.
- Add eggs, one at a time, mixing after each addition.
- Add coconut milk, lemon extract, and lemon zest. Continue to process until well combined.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Thoroughly combine using a wooden spoon until smooth
- Add in your poppy seeds and mix by hand
- To make process easier, transfer your batter to a 1 gallon ziploc bag and cut off a small corner to replicate a piping bag
- Squeeze the bag and overfill each well of the cake pop maker by using the piping bag
- Close the lid and let the pops cook for 8 minutes
- After 8 minutes, open the lid and turn the cake pops over, close the lid and cook for an additional 4 minutes
- Remove from the cake pops from the maker, and place on a plate to cool
- Repeat these steps until you are out of batter
- You can eat the cake pops now as donut holes and drizzle your melted coconut cream over them or you can place a cake pop stick in them and eat like that.
- I prefer to put a glaze on mine which takes some time but is well worth it
- Once your cake pops are cool, dip the end of your stick into your melted coconut cream and then place in the center of your cake pop
- Once all of your cake pops have sticks, place them all in the freezer for 60-90 minutes so cool completely and harden
- Remove them from the freezer and one by one, dip each cake pop in your melted coconut cream letting the excess drip off.
- You can hold it in your hand while the coconut cream hardens to a shell and then place back on your plate
- Do this with all your cake pops and once they shell is hard you are ready to serve
- I actually coat mine three times to make it a solid white and resemble a hard candy shell
- You can store these in the refrigerator or at room temperature if that is below 76 degrees :)
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