Eyeball Cake Pops with Strawberry Cake
These Eyeball Cake Pops made with gluten-free strawberry cake are a creepy yet delicious treat! Plus, they’re gluten-free and naturally sweetened with coconut sugar and honey!
Servings: 12 pops
Ingredients
Cake Ingredients:
- 1 cup GF cup for cup flour
- 1 tsp baking powder
- 2/3 cup coconut sugar
- 1/3 cup coconut oil melted
- 2 eggs room temperature
- 1/3 cup nut milk
- 1 cup strawberries finely chopped
Icing Ingredients:
- 8 oz cream cheese room temperature
- 3 tbsp grass-fed butter melted
- 3 tbsp honey or maple syrup
- 1/4 cup chopped strawberries
- 1 tbsp coconut flour
Cake Pop Ingredients:
- 12 plastic forks
- 12 dark chocolate chips
- 1 1/2 cup white chocolate melted
- natural green or blue colorant
Instructions
- Preheat the oven to 350F and lightly grease a square or round pan.
- Mix together all of the cupcake ingredients, except strawberries, until smooth. Mix in the strawberries.
- Pour into the pan and bake for 22-25 minutes, or until a toothpick comes out clean.
- While cupcakes are baking, blend together the cream cheese, butter, honey and strawberries. Whisk in the coconut flour until desired consistency.
- Once the cake cools, break into pieces and mix with the icing. Roll into balls and insert a plastic fork. Place in the refrigerator for 15 minutes to set.
- Meanwhile, add green or blue colorant to 2 tbsp of melted white chocolate. Pipe nickel sized dots on a piece of parchment paper. Insert a chocolate chip flat side up into the center of the dot to make an iris/pupil.
- Dip each cake ball in the white chocolate. Carefully tap off excess chocolate. Add an iris and place on the parchment paper lined baking sheet. Once all are dipped, place in the refrigerater for 10 minutes to set. Enjoy!