Cholaca Cake Pops
  • 1 1/2cups All-Purpose Flour
  • 1/2tsp Maca powder
  • 3tsp goji berry powder
  • 3 1/2tsp Baking Powder
  • 3/4tsp salt
  • 1tbsp Granulated Sugar
  • 1cup + 1 tbsp milk
  • 1large egg
  • 1tsp vanilla extract
  • 3tbsp unsalted buttermelted
  • 1large egg white
  • 1container Noosa yogurt or yogurt of your choice
  • 1oz Cholaca original pure liquid cacao
Cake Pop Filling
  1. 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).
  2. 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
  1. Mix Vanilla Yogurt with 1 oz Cholaca
  2. Add 1 Cup Powdered Sugar
  3. Whisk until the overall mixture is a smooth, liquid consistency.
  4. Dip the cake pops in the chocolatey yogurt sauce and stick onto plate to dry. Dip cake pops in desired toppings. Enjoy!