Want some sweet goodness in your life? Like a total natural sugar rush? Let me introduce you to these Strawberry Shortcake Cake Pops. Fair warning, this recipe is not, I repeat NOT, low carb. Nope. It’s full of happiness instead. Go on! Try and convince me low carbers aren’t cranky. 😉
As for the rest of us plain Jane non-Keto AIP-ers, remember that natural sugar (fruit, coconut sugar, honey and maple syrup) is to be consumed in moderation! So just try not to binge on these, ok? OK??
Blogging has taught me something about myself… my mind is on AIP desserts 24/7. If you look back at all the recipes I’ve posted (which is a whopping 12), the vast majority of them are sweet.
Sooo… I think it’s safe to say my priorities are right where they should be. 😉
All joking aside, this recipe does contain healing ingredients…
Strawberries: Packed with vitamin C, strawberries are an ideal berry for autoimmune disease suffers. Why? According to Dr. Axe, “Strawberry nutrition detoxifies the body by helping to restore the health of the digestive tract, promoting digestive regularity, and providing anti-inflammatory antioxidants.” (1)
Coconut: Ever heard of lauric acid? Well coconut has it! And many researchers believe it can support the immune system and inhibit cancer cell growth. (2)
Gelatin: It’s important to consume quality gelatin – the benefits are so numerous! As just one example, gelatin can help heal leaky gut. Adding it into just about anything, including cookies, is a great way to support the body’s ability to heal.
Do I have you convinced to make these yet? 😀
Some things to know about these cake pops…
- It’s totally possible to leave the coconut flakes off. The cake pops just won’t look as pretty.
- Storing the cake pops in the fridge is crucial. Serve upside down on a frozen plate if there’s a need to have them sitting out for a bit. The longer they sit out, the less firm they’ll be… that’s the nature of coconut oil.
- My kiddos love these! So if you have a child on AIP, these just might be a total win – even for a birthday!
AIP Strawberry Shortcake Cake Pops
Makes approximately 20 cake pops.
1 C. Strawberries, diced
2 Tbsp. Coconut Milk
1/2 C. Coconut Oil
Plus, this AIP Cookie recipe here
- Make the cookie recipe outlined here. I used the mouth of cup as a cookie cutter. No need to get fancy… the cookies are just going to get crumbled up once they’re baked and completely cooled.
- After you’ve baked the cookies and they’re completely cool, crumble 12 into a large mixing bowl.
- Dice up enough strawberries to make 1 cup and add it to the cookie crumble.
- Next, add 2 tsp. coconut milk.
- Fold everything together with a rubber spatula. The mixture should be damp enough to stick together but overly doughy.
- One tablespoon at a time, scoop out the dough and shape into balls with your hands. Place the balls on a parchment paper lined plate.
- Freeze for 1 hour.
- Once time is up, melt the 1/2 C. coconut oil in a cup wide enough to plunge the cake pop.
- Dip a stick into the oil then poke it into the semi-frozen cake pop ball. Repeat until each cake pop ball has a stick in it. Return them all to the plate then place back in the freezer for 5 minutes. The coconut oil needs to harden and therefore “glue” the stick in place. During this time, pour a cup or so of shredded coconut flakes onto a plate to prepare for the next step.
- After the 5 minutes, take the cake pops out of the freezer, grab each one by the stick then dip it into the cup of melted coconut oil.
- Quickly roll the cake pop around in the shredded coconut flakes.
- Repeat this process until all cake pops are coated in coconut oil then flakes.
Store in the fridge until ready to serve and enjoy!
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