Valentine’s Day Grain-Free Strawberry Cake Pops

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Happy Valentine’s Day! These strawberry cake pops are the perfect treat for yourself and your valentine. Fun to make and decorate, these cake pops are great for making with the kiddos too. 

Grain-free, refined sugar-free, and artificial color-free you can feel good about serving these festive cake pops. Soft, fruity, pink cake is encased by a sweet, silky, hardened shell. Bursts of strawberry are carried throughout lighting up these cake pops with flavor and color. The perfect compilation of texture, flavor, and fun celebrate Valentine’s in style! Enjoy!

Looking for other Valentine’s Day Recipes? Check out my other SCD recipes: Salmon Cakes, Creamy SCD Lobster Bisque, The Best SCD Crab Cakes with Lemon Aioli, Heart-Shaped White ‘Chocolate’ Cherry Filled Candies, and Heart-Shaped Coconut Macaroons 

                     

Valentine’s Day Grain-Free Strawberry Cake Pops

Serves 10 (1 ea.)
Prep: 10 min
Cooking: 20 min
Assembly: 10 min 
Freezing: 20 min 
Total: 1 hour  
Beginner

Ingredients:

For the Cake:

⅓ cup almond flour 

¼ cup coconut flour 

¼ tsp. salt 

¼ tsp. baking soda 

2 eggs 

¼ cup butter, melted 

4 Tbsp. honey, divided 

½ cup strawberry puree (1 cup strawberries & 2 Tbsp. honey)  

 

For the Frosting: 

⅓ cup of palm oil shortening

2 Tbsp. honey 

½ tsp. vanilla extract 

 

For the Coating: 

½ cup cocoa butter, melted 

3 Tbsp. palm oil

¼ cup honey 

2 Tbsp. cashew butter

¼ tsp. salt 

1 Tbsp. strawberry puree (optional, for coloring)

  Method Of Prep:

  1. Gather and prep ingredients. In a medium pot add strawberries and half of your honey.
  2. Bring to a boil and then reduce to a simmer for 8-10 minutes or until beginning to resemble jam.
  3. Remove from heat and carefully transfer to your high-speed blender. Blend and then pour through a strainer to catch the seeds. Discard seeds, and set puree aside.
  4. Grease an 8 inch cake pan or line with parchment paper, and set aside. Preheat your oven to 325°F.
  5. In a large bowl whisk together almond flour, coconut flour, salt, and baking soda.
  6. Next add in eggs, butter, the other 2 tablespoons of honey, and strawberry puree (remember to reserve a few tablespoons if you are going to color your coating).
  7. Blend with a spatula or hand mixer until well incorporated.
  8. Pour into your cake pan and bake for 20 minutes or until a toothpick can be inserted and removed cleanly.
  9. While the cake is baking, add all your frosting ingredients in your stand mixer and mix thoroughly, set aside.
  10. Remove cake from oven until completely cool. Once cool, crumble into your frosting bowl and gently mix together.
  11. Now, line a half sheet tray with parchment paper and set aside.
  12. Using a spoon or cookie scoop, roll the cake mixture into 10 balls, place on your tray, and insert a cake pop stick into each one. Refrigerate while we work on the coating.
  13. In a microwave safe dish add cocoa butter and microwave in 30 second increments until melted.
  14. Once melted add in all other ingredients and mix well. Set aside for 5 minutes to cool a bit.
  15. Once time has elapsed, dip your cake pops in your coating and place them back on the sheet tray.
  16. Freeze for 20 minutes or until hardened. If decorating, add 1 tablespoon of your strawberry puree to 2-3 tablespoons of coating. Mix well, and place in a pastry bag for decorating.
  17. Store these in the freezer, and take them out for about 5-10 minutes before serving. Enjoy! Happy Valentine’s Day!

                      

Nutrition Facts: 1 each 
Calories: 334
Carbs: 21.8 g
Fat: 27.4 g
Protein: 3.3 g