The perfect treat for plant-based gluten-free foodies!
Whisk together the coconut flour, cacao powder, almond milk and syrup.
Melt the chocolate chips and coconut oil together, pour into the flour mixture, mix to combine and roll into one tablespoon balls. Place onto a baking sheet lined with baking paper (around 15 cake pops).
Melt the chocolate chips and coconut oil together, dip the end of a cake pop stick in the chocolate and gently press into a cake pop. Do this for each cake pop.
Place the tray of cake pops into the fridge for 20 minutes, warm up the chocolate if it has cooled and thickened. Dip each cake pop into the chocolate, allow excess chocolate to drip off before pressing the cake pops into a block of foam.
Add heart shaped sprinkles and place in the fridge for 20 minutes to set.