German Chocolate Cake Pops, gluten-free

 

(adapted from gluten-free girl)

On this fourth recipe for #Choctoberfest I decided I would try something along the lines of my grandma’s favorite cake, which was German Chocolate. But one slice was always a little bit too much sticky sweetness for me; so I decided I would turn it into a cute little round “cakelet” one can pop into one’s mouth.

GERMAN CHOCOLATE CAKE POPS  (gluten free)

for the cake:

Whisk together in mixing bowl:

• 2½ c. gf flour blend
• 1½ t. unflavored gelatin
• 2 c. sugar
• ½ c. baking cocoa
• 1 t. kosher salt
• 2 t. baking soda

In separate bowl combine:

• ²/₃ c. coconut oil
• 2 t. vinegar
• 1 t. vanilla
• 2 c. cold water

Pour this liquid into the flour mixture and beat for about a minute. Scrape the batter into greased pan(s) and bake in a pre-heated 350° oven for 35-40 minutes, or until tester comes out clean. Let cake cool completely.

to make the pops:

Add 1 c. brown sugar to 1 c. cream, heating only to dissolve sugar. Let cool. Crumble cake into mixing bowl. Add 1 cup dried coconut flakes, 1 small box (instant) chocolate pudding and the sugar/cream mixture. Stir on low until well combined. Roll into balls and chill to firm. (makes about 5 dozen)

Melt 12 oz. milk chocolate with 1½ t. coconut oil in double boiler. In a separate dish combine 1 c. chopped pecans with 1 c. dried coconut flakes.

Dip tip of candy stick into chocolate and insert in cake balls. Chill until set.Dip balls into chocolate and then in the coconut/pecan mixture. Chill until set.

Make sure you check out all those delicious #Choctoberfest recipes below:

An InLinkz Link-up

GF Mexican Chocolate Churros

Well, have you entered the Rafflecopter giveaway for #Choctoberfest2016 yet? You should probably do that here right now! The sponsors have some great prizes they would love to send you…
This is the third day of our chocolate celebration, so I wanted to try something to put a little “pep” into the middle of your week. The subtle cayenne addition will wake your mouth up! (But you can soothe it with our luscious dairy-free caramel sauce, if you’d like…)

Gluten-Free Mexican Chocolate Churros

Whisk together in mixing bowl:

• 1 c. gf flour
• 1/2 c. arrowroot starch
• 2 T. baking cocoa powder
• 2 t. cinnamon
• 1/4 t. cayenne
• 1/2 t. espresso powder

Heat to rolling boil in microwave-safe cup:

• 1 c. water
• 1/2 c. butter
• 2 T. brown sugar
• 1/4 t. kosher salt

Pour boiling liquid ingredients onto dry ingredients, add 1/2 t. almond extract and beat until smooth. Add 4 eggs, one at a time, beating until the dough is shiny after each addition. Spoon into pastry bag fitted with large star tip. Pipe 6-inch length of dough into 350° oil, and fry both sides. Drain excess oil and dredge in 1/2 c. Demerara sugar mixed with 1 t. cinnamon. Serve immediately.Our gluten-free churro batter was a little too thin to pipe with the star tip, so we had to improvise with a ribbon shape using this wonderful little Wilton candy-melt tool:

Dairy-free Caramel Sauce  (adapted from a Silk® recipe)

Stir together in saucepan:

• 1 c. sugar
• 1/4 c. water
• 1/4 t. lime juice (to inhibit crystallization)

Heat on medium for about 15 minutes without stirring, or until the mixture turns amber. Remove from heat and stir in:

• 1/2 c. Silk® Coconutmilk (watch out! it will bubble up – just keep stirring until smooth.)

Add:

• 2 T. coconut oil
• 1 t. vanilla
• 1/4 t. kosher salt

Stir to combine, then serve immediately.

The churros taste so wonderful on their own – but when you dip them in that caramel sauce… ohhhhhhhhhh!
Thank you for joining us today! Make sure you check out some more #Choctoberfest recipes by following the links below:

An InLinkz Link-up