In a bowl, combine almond meal, coconut flour, coconut oil, rice malt syrup and almond milk until a soft dough forms. Flatten 1 tbsp of dough in the palm of your hand, place a raspberry in the middle and then form a ball around the raspberry. Poke a straw into the middle of the cake pop. Place cake pops in the freezer for 20mins.
Meanwhile, prepare the raw chocolate. In a small bowl, combine the coconut oil, cacao and rice malt syrup to form a smooth mixture. Dip the cake pops into the raw chocolate, then cover the cake pop in coconut.
Place in the fridge for 30mins to set. Then enjoy!
Happy Australia Day!
Recipe courtesy of Shelley’s Good Eats.