Gluten Free No-Bake Chocolate Almond Cake Pops Recipe
If you have yet to try a cake pop, allow this Gluten Free No-Bake Chocolate Almond Cake Pops recipe to be your first. It’s delicious and simple!
Cake pops are little celebrations on a stick – they are quick to eat and less messy than a slice of cake, plus they are super portion-controlled for those who don’t want to get too carried away when it comes to sweets.
These cake pops combine the saltiness of almonds with the sweetness of chocolate and Kinnikinnick gluten free vanilla wafer cookies. Since their cookies are also dairy free, it’s easy to make this entire recipe dairy free – just use dairy free chocolate chips!
With only 5 ingredients, these cake pops are a breeze to throw together. Add a couple appetizers and some cocktails and you’ve got a simple spread for a Saturday night soiree!
- 1 package Kinnikinnick gluten free vanilla wafer cookies
- 10 tablespoons creamy almond butter
- 1 cup semisweet chocolate chips
- 1 tablespoon vegetable shortening
- 1½ cups sliced almonds
Line a plate or baking sheet with waxed paper.
Place the cookies in a food processor and grind into fine crumbs. Add the almond butter and process until it forms a dough. Using a small ice cream scoop, shape into balls. Place on the plate or baking sheet and put in the freezer for 15 minutes.
Melt the chocolate and shortening together in the microwave for 1-2 minutes. Stir until smooth and glossy.
Place the almonds in a plastic bag and crush with a rolling pin. Pour onto a plate.
Roll the balls in the melted chocolate, letting the excess drip off. Roll in the almonds and place back on the waxed paper-lined plate or baking sheet.
Refrigerate until the chocolate is firm, about 30 minutes. Can be put on lollipop sticks, if desired.
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