Grain-free Gluten-Free Dairy-Free Cake Pops!

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Gingerbread-Pumpkin Spice Cake Pops!

Basically, all I did was take my Gingerbread-Pumpkin Spice doughnut recipe, no changes, and put it into a cake pop pan. Came out just perfect.

Ingredients (yields 24 Cake Pops )

5 large eggs
½ cup coconut milk
½ cup pure maple syrup (I use Grade B Pure Maple Syrup)
½ cup pumpkin puree (I used organic canned, if I am not using fresh pumpkin. If you use fresh make sure to get all of the excess liquid out of it)
¼ cup coconut oil
1 teaspoon vanilla extract (I use homemade with rum)
¾ cup blanched almond flour
½ cup coconut flour
1 tbsp. Gingerbread Spice Mix

1 tbsp. Pumpkin Pie Spice

¼ teaspoon sea salt

1 tbsp. coconut sugar (optional, I do not use it)

Dark Chocolate Glaze 
¼ cup dark chocolate, chopped and melted (I use a high cacao content dark chocolate baking bar, unsweetened. Dairy-free)
1½ teaspoons coconut oil, melted
1 teaspoon raw honey

THE METHOD:

Preheat oven to 325 degrees and oil the insides of your cake pop pan really well. I use a coconut oil spray. Place the eggs, coconut milk, pumpkin, maple, coconut oil and vanilla in a food processor and blend until frothy, about 15 seconds. Add the dry ingredients, then blend on low for 10 seconds and on high for about 20 seconds. Pour the batter into the pan, filling each cavity full enough to be rounded on the top and bake for 25 minutes. Let them cool for 5 minutes before removing the cake pops from the pan and cool on a cooling rack.

Repeat with your leftover batter.

To Frost
Chocolate: Melt chocolate, oil, and honey on low in a pan (i use cast iron). Whisk all of the ingredients in a shallow bowl until smooth.  Dip the top of each cake pop in the chocolate then gently rotate the cake pop to let the excess glaze drip off. Turn right-side up and place back on the cooling rack. Let set for 5 minutes, then refrigerate for 15 minutes until the glaze has hardened.

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