Cake pops

Strawberry, Egg, Almond flour, Stevia, Cocoa powder, Flaxseed flour, Baking powder without starch, Coconut milk (unsweetened), Erythritol, Cocoa powder, Vanilla, Almond flour, Peanut butter, Erythritol, Coconut cream, Vanilla, 85% chocolate, Coconut oil

Combine the dry ingredients: 5 min, Cooking: 10 min, Blend with a blender: 5 min, Mix: 10 min, Bake in the oven: 30 min, Let it stand: 20 min, Chill in the refrigerator: 5 h, Heat on the stove: 5 min, To simmer: 7 min, Mix: 5 min, Cooking: 10 min, Cooking: 20 min, Cooking: 15 min, Chill in the refrigerator: 3 h, Water bath: 10 min, Cooking: 10 min, Chill in the refrigerator: 1 h

Before you start preparing the dish, place a can of coconut milk (400 ml) in the refrigerator for at least 24 hours to separate the solid part from the liquid.

Preparing the Biscuit

Preheat the oven to 170 degrees with the top and bottom mode.

In a separate bowl, mix all the dry ingredients:

• 30 g almond flour;
• 10 g flaxseed flour;
• 25 g sweetener;
• 3 g baking powder.

Then puree the strawberries (100 g): blend the thawed berries and strain through a sieve.

Beat the eggs (2 pcs.) until stable foam forms, then add the strawberry puree and sift in the cocoa powder (15 g).

Gently combine everything using a spatula. After that, add the dry ingredients and continue to mix the dough thoroughly until you get a homogeneous airy mass.

Transfer the finished dough to a mold and bake for 25-30 minutes.

After baking, let the biscuit cool to room temperature, wrap it in plastic wrap, and place it in the refrigerator for 3-5 hours, preferably overnight.

Preparing the Chocolate Cream

Place the solid part of the coconut milk (60 g) in a saucepan.

Separately mix the cocoa powder (6 g) with the sweetener (10 g).

Put the milk on the stove, add the dry ingredients, and stir vigorously while reducing the cream for 5-7 minutes.

Then pour the cream into a plate and cover it with plastic wrap, touching the surface.

Preparing the Filling

Mix almond flour (30 g) with peanut butter (34 g), the solid part of the coconut milk (16 g), and erythritol (18 g). If desired, add vanilla extract (to taste).

Form balls with a diameter of 2-3 cm from the resulting mass and place them on a board lined with parchment or plastic wrap.

Remove the chocolate biscuit from the wrap and crumble it using a grater or a blender with an S-shaped blade.

Add half of the cream to the crumbs and gently mix until you achieve the desired stickiness. If necessary, add more cream.

The resulting dough should be convenient for shaping cake pops.

From the chocolate mixture, form a second layer around the filling, insert a stick in the middle, and place it in the freezer for 2-3 hours for glazing later.

Cake pops can be stored in the freezer for up to 30 days.

Preparing the Glaze

For the glaze, melt 90 g of sugar-free chocolate and 10 g of coconut oil.

This can be done in a water bath or in the microwave in short bursts, stirring constantly to avoid overheating the chocolate.

Pour the melted chocolate into a narrow glass.

Take the cake pops out of the freezer and start glazing – simply dip each cake pop into the glass of chocolate.

After glazing, place the desserts in the refrigerator for 1 hour to freeze completely.

Store the finished cake pops in the refrigerator for no more than 72 hours.