Saturday, December 15, 2012

Paleo Cake Pops

These are so good that a friend who tried them said "You lie! Those cake pops can't be paleo...they taste way too good. Gonna need the recipe for those."  You know it's a good friend when they can compliment you AND accuse you of being a liar at the same time.  But that friend is right, the cake pops I made ARE so good that you'll forget that they won't cause an inflammatory response in your body or cause you to ruin your ketosis.  Unless you're allergic to coconut, in which case I ask how you can possibly be paleo since almost everything I make has a form of coconut in it.

For the base of the cake pops I used the Coconut Chocolate Cake recipe found at civilized caveman cooking creations. I then followed the Cake Pop instructions found at Chewing the Fat with Paleo Brat. For the Chocolate, I used ENJOY LIFE vegan chocolate chips.  

Coconut Chocolate Cake by Civilized Caveman Cooking Creations

  • 1 1/4 Cup Almond Flour
  • 1 Cup Dark Chocolate Chips or Enjoy Life Chocolate Chips
  • 1/2 Cup Coconut Milk
  • 1/2 Cup Shredded Coconut
  • 1/2 cup Slivered Almonds
  • 2 Eggs
  • 1/2 Tsp Sea Salt
  • 1/2 Tsp Baking Powder
  • Coconut Oil for Grease


  1. Preheat your oven to 350 Degrees
  2. Melt your chocolate and coconut milk in a small sauce pan over low heat
  3. Once the chocolate is melted, transfer to a mixing bowl or your stand mixer
  4. Add in your eggs and mix well
  5. Now add in your almond flour, shredded coconut, salt, and baking powder and mix well
  6. Grease an 8×8 baking dish with coconut oil
  7. Transfer your batter to your baking dish and sprinkle with your slivered almonds and some coconut if you would like
  8. Bake in the oven for 25-35 minutes or until a toothpick in the center of the cake comes out clean

How to make Cake Pops from Chew the Fat with Paleo Brat

  • 1 chocolate and/or coconut cake, recipes follow
  • 6 bars dark chocolate, I use Trader Joe's Organic Super Dark Chocolate it is 73% cacao and does NOT contain soy lecithin. 
  • Bamboo skewers, sharp ends trimmed off and cut the skewers in half
  • Chopped almonds
  • Chopped pecans
  • Unsweetened shredded coconut


  1. Pull chunks off of the cake and roll into 1"-2" balls.  You may need to just eat the edges of the cakes because they may be too dry to hold the shape of the balls :) Place the balls onto a cookie sheet and freeze for at least 15 minutes.   In a double boiler, melt the chocolate over medium heat.  Take one skewer and dip it into the chocolate, about 1/2" down on the stick.  Immediately put a ball on the skewer.
  2. Dip the ball into the melted chocolate, coating it completely (but not leaving it in the hot chocolate too long because it WILL fall off).  Gently tap the skewer on the side of the pan to allow the excess chocolate to drizzle back into the pan.
  3. Roll the cake pop into your desired topping.
  4. Allow the cake pop to cool, and enjoy! 

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