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1 (12 oz) gluten-free marble cake
2 (3 oz) containers dairy-free chocolate pudding (we used almond pudding from Zensoy)
1/2 cup chocolate glaze or 1/2 cup Glicks Chocolate Chips, melted (with a little oil added for the glazed effect)
1 (8 oz) bag assorted flavors organic lollipops
mini cupcake holders
In a large mixing bowl, crumble the cake into fine crumbs. Mix in the pudding. Roll the mixture into truffle-sized balls and set aside.
Remove the lollipop sticks. Bang on them with something heavy (we used cans of corn) to create a gorgeous array of candy crystals! (Kids love to help with this part!)
In a double boiler, melt the chocolate glaze. Dip the cake balls in to fully coat. Then, dip the tops of the balls in the candy topping and place on a piece of Gefen Parchment Paper to set. Once set, place the balls in cupcake holders.
Assemble the cake balls in a pretty bakery box with a clear window, together with some other allergy-friendly treats (found in health food stores and some groceries).
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