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 Pop Cakes or cake balls. Start by chopping the hazelnuts into small pieces (without grinding them) and toasting them in a pan, no oil needed. Once toasted, remove them from the heat to avoid burning and let them rest.
2. In a bowl, add the crumbled Gluten-Free Coconut and Banana Cake from La Granja (we crumble it by hand). To the crumbled cake, add the 1/2 cup of canned coconut milk, 4 tablespoons of shredded coconut, and the peeled hazelnuts.
3. With clean hands, start kneading the mixture until all the ingredients are well combined. Then, form small balls, trying to keep them the same size. Let them rest in the fridge for one hour to firm up.
4. Meanwhile, melt the white chocolate using a bain-marie or microwave and let it cool slightly to avoid burning.
5. Place the melted chocolate in a bowl and the rest of the shredded coconut on a plate, and start coating the balls with the coconut for the finishing touch.
6. Now it’s time to enjoy with La Granja Foods!