The Paleo Cake Pop Backstory
I have been trolling around Paleo blogs looking for an unhealthy but Paleo cake pop recipe. I have yet to find one that will satisfy my desire to have a moist, Paleo, pseudo cake pop. So I decided to go really rogue and borderline artery clogging to bring you a cake pop that is borderline not even Paleo at all. It’s really bad. In fact, I hesitated to even post this one, because it is so bad, you may as well be consuming a regular cake pop. But I decided to go there.
If you are a Paleo purist, stop reading now. Just stop. Because you’re going to just think mean things like I am steering those on the Paleo path in the wrong direction. But you know what? Sometimes we cheat. I’m not 100% Paleo. If someone puts a butter finger cake under my face, I’m going to taste it. I might even eat a whole piece and go back for seconds!
That being said, my cake base is Paleo. I use coconut flour when I bake because it is less coarse than almond meal. I like using almond milk of rather than coconut milk/water because of the creaminess and body it provides.
The Paleo Cake Pop Glue
Some of you hard core Paleo enthusiasts may not realize this, but the thing that makes a cake pop so yummy is the goo that holds it all together. What is that goo? A heaping tablespoon of frosting. I’m going to get as Paleo-correct as possible for the frosting and use ghee as my base, with coconut sugar processed very fine in the food processor, mixed together with the ghee to make a tablespoon sized dollop of frosting to make it truly a cake pop. Add some vanilla (homemade vanilla extract- vodka and vanilla beans allowed to sit for at least three weeks in a mason jar under the sink.)
After your cake has baked, allow it to cool. This is going to take several hours. It is especially important because your frosting base is coconut oil. If that cake is the least bit warm, your frosting is going to liquefy and is not going to yield the same results.
When the cake is completely cool, destroy it! Pulse the cake in the food processor until it is finely chopped. Pour it all into a bowl. Mix in the tablespoon mixture of ghee, coconut sugar and vanilla. Put gloves on and work the mixture together until you can form balls. Put the balls on a cookie sheet covered with wax paper and put them in the refrigerator for about twenty minutes. This would be a great time to put a stick in them to allow to set.
Melt some soy free chocolate. Whisk constantly so it does not burn. Dip your chilled cake into the chocolate. If you have chopped coconut or finely chopped pistachios in containers over to the side, cover your wet cake pops into them, lay it immediately on a wax paper covered cookie sheet, and place them in the refrigerator to set completely.
There you have it! Semi-Paleo cake pops. Yes, there is so much fat and unhealthy things involved that you may as well have a regular cake pop. At least I can eat these with less guilt than if I had a cake pop from Starbucks or one made from a shortening based frosting. Yuck. My arteries shutter just typing the thought.
2 large eggs
1 cup coconut flour
1/2 cup almond milk- or more. Eyeball to make sure your batter doesn’t look too dry.
1/4 cup cocoa powder
1/4 cup coconut sugar or honey
1 tsp vanilla
1 tsp baking powder
For a variation on this recipe, eliminate the cocoa powder and use 1/4 cup organic jam. You may want to decrease the amount of sweetener in the batter if you use jam for flavoring.
Combine ingredients, mixing completely. Pour into a cake pan and bake for 45 minutes or until a cake tester comes out clean in the center at 350 degrees.
1 tablespoon ghee.
1 1/2 tablespoon coconut sugar pulsed in the food processor briefly
*Use one tablespoon total for the cake
1 package soy free chocolate
Finely chopped pistachios
Finely chopped shredded coconut
Ok. That’s it.