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Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp Maca powder
- 3 tsp goji berry powder
- 3 1/2 tsp Baking Powder
- 3/4 tsp salt
- 1 tbsp Granulated Sugar
- 1 cup + 1 tbsp milk
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp unsalted butter melted
- 1 large egg white
- 1 container Noosa yogurt or yogurt of your choice
- 1 oz Cholaca original pure liquid cacao
Ingredients
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Instructions
Cake Pop Filling
- Mix Gluten free flour, butter, coconut milk, sugar, baking powder, 1 egg, salt, maca, goji powder, maple syrup, and mix until pancake like dough is formed. Add in the 3 tbsp of of GF flour if the mixture is too wet (this may change depending on the individual preparation of the recipe).
- Pre-heat oven to 375 degrees. Pour filling into cake pop pans and cook for 12-14 minutes. Remove from oven to let cool for 10-15 minutes. Stick popsicle sticks in each and carefully remove from pan. Prepare Cholaca coating ingredients together for dipping.
Cholaca Coating
- Mix Vanilla Yogurt with 1 oz Cholaca
- Add 1 Cup Powdered Sugar
- Whisk until the overall mixture is a smooth, liquid consistency.
- Dip the cake pops in the chocolatey yogurt sauce and stick onto plate to dry. Dip cake pops in desired toppings. Enjoy!
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