- Prep time
- 30 minutes
- Cook time
- 5 minutes
- 12 cake pops
Cake on a stick? Yes, please! These Nutty Cake Pops are a delicious, easy-to-make and gluten free!
- 1 cup shredded coconut, toasted
- 2½ cups almond slivers, toasted
- ½ cup honey
- 1 teaspoon salt
- 10 ounces white chocolate
- 12 lollipop sticks
In a food processor, blend coconut, 2 cups of almonds, honey and salt to a rough chop. Roll mixture into ¾-inch balls.
In a double boiler, melt white chocolate, stirring constantly. Dip lollipop stick into melted chocolate and insert into ball. Let cake pops set in refrigerator for 30 minutes.
Dip chilled cake pops into remaining melted chocolate to coat (use a spoon to help coat if needed). Roll in remaining toasted almond slivers and refrigerate for 30 minutes before serving.