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.
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!