Coconut cake pops flavoured with a little fiery ginger and then coated in a sumptuous chocolate ganache. Who needs lolly pops when you can have sophisticated cake pops? Perfect for parties.
135gflour of choice(I used ⅓ coconut flour and ⅔ gluten free flour)
1½tspbaking powder
1tspground ginger
4tbspGreek yoghurt
2tbspwater
35gshredded coconut
Chocolate Ganache
250gdark chocolate(I used Inaya pur noir 65%)
60gunsalted butter
2tbspdouble cream (heavy cream)
Instructions
Cake Pops
Cream the coconut oil with the coconut sugar until well beaten.
Beat in the egg.
Sift in the flours, baking powder and ground ginger. Stir in alternately with the yoghurt and water.
Add the shredded coconut and mix until just combined.
Spoon teaspoonfuls into the 18 hole Lékué silicone cake pop mould to fill up to the brim. It's suggested that the mixture is piped in, but as it's quite stiff, it seems easier to spoon it in.
Cover the mould with the lid and bake at 180℃ (350℉, Gas 4) for 16 minutes.
Remove the lid, leave to cool for a few minutes then turn out onto a wire rack to cool completely.
Chocolate Ganache
Melt the chocolate in a pan over very low heat with the butter and double cream.
Stir until just combined.
Insert sticks into the cake pops and coat with the chocolate ganache. Place the sticks in the handy holes on the lid and decorate with a little shredded coconut.
Leave to set.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.