{gluten/dairy/soy/corn/tomato/potato/egg/coconut/refined-sugar free}
This recipe has been inspired by Delicious As It Looks Pumpkin Donut Muffins, and is a play on my own Baked Apple Pumpkin Donut Holes. This recipe makes about 36 tablespoon sized cake pop donuts, which sounds like a lot, but trust me - you'll want more! For a treat that doesn't have grains or eggs, they turned out surprisingly fluffy and delicious! {This recipe is Paleo, and can be made vegan.}
Ingredients:
2 1/2 cups almond flour
1 tablespoon arrowroot flour (or a starch)
1 teaspoon baking soda
1/2 teaspoon salt
2 flax eggs
1/3 cup honey + 1/2 cup (or another thick liquid sweetener)
1/4 cup pumpkin puree (nothing added)
1/4 cup applesauce (unsweetened)
1/4 cup oil
1 teaspoon vanilla
1/4 cup cocoa powder
Making It:
- Mix dry ingredients in one bowl, wet in another, then combine them. *Leaving out 1/2 cup of honey and the 1/4 cup of cocoa powder.*
- Fill the cake-pop maker (1 tablespoon in each hole) and cook for 4-6 minutes (or according to cake pop maker directions). If you do not have a cake pop maker, you can scoop onto a parchment paper covered baking sheet and cook at 325 degrees for about 15 minutes.
- Let them cool. I put mine in the freezer for a few minutes to do this.
- Mix 1/2 cup honey with 1/4 cup cocoa powder. You can heat the mixture up if you need to loosen it a bit. Then dip each cake pop into the chocolate coating.
- I stored mine in the refrigerator which kept the chocolate from melting off.
