Gluten-Free Coconut and Banana Pop Cakes

INGREDIENTS

• 1 pack of Gluten-Free Coconut and Banana Cake from La Granja
• 1 cup of peeled hazelnuts
• 1/2 cup of canned coconut milk
• 1 cup of shredded coconut
• 1 bar of gluten-free white chocolate

• All ingredients are gluten-free.

ELABORATION

1. First, we’ll make the dough for the Cake Pops. Start by chopping the hazelnuts into small pieces (not ground) and toasting them in a pan, no oil needed. Once toasted, remove them from the heat to avoid burning and let them cool.
2. In a bowl, add the crumbled Gluten-Free Coconut and Banana Cake from La Granja (crumble it by hand). To the crumbled cake, add 1/2 cup of canned coconut milk, 4 tablespoons of shredded coconut, and the peeled hazelnuts.
3. With clean hands, mix the mixture with your hands until all the ingredients are well combined. Then, form small balls, making them as even in size as possible. Let them rest in the fridge for one hour to firm up.
4. Meanwhile, melt the white chocolate using a double boiler or microwave and let it cool slightly to avoid burning.
5. Place the melted chocolate in a bowl and the shredded coconut on a plate. Dip the balls in chocolate, then roll them in coconut for the finishing touch.
6. Now it’s time to enjoy with La Granja Foods!