- Prep time
- 30 minutes, plus 1 hour chilling PT0.5M
- Cook time
- 5 minutes PT5M
- 12 cake pops
Cake on a stick? Yes, please! Simple, sweet and oh, so delicious, these gluten-free goodies are sure to be a hit.
- 1 cup shredded coconut, toasted
- 2½ cups almond slivers, toasted, divided
- 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 a cake 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.