Ingredients

• 1 package Grain Free Chocolate Cake Mix
• 3 Eggs
• ⅓ cup Oil
• ⅓ cup Water

• 1 can Full-Fat Coconut Milk (about 13.66 fl oz)
• ¾ cup Organic Coconut Sugar
• Pinch of Kosher Salt
• 1 tsp Coconut Oil
• 1 tsp Vanilla Extract

• 16 oz fresh or frozen Raspberries (defrosted)
• ¼ cup Honey or Maple Syrup
• 2 tsp Lemon Juice

• ½ cup solid Coconut Oil
• ¼ cup Arrowroot Starch
• 2 Tbsp Cocoa Powder
• 1 Tbsp Coconut Cream
• 1 Tbsp Honey or Maple Syrup
• 1 tsp Vanilla Extract or Vanilla Bean Paste

• ½ cup solid Coconut Oil
• ¼ cup Arrowroot Starch
• 1 Tbsp Coconut Cream
• 1 Tbsp Honey or Maple Syrup
• 1 tsp Vanilla Extract

• 20 oz Dark Chocolate Pieces
• 1 Tbsp Coconut Oil

Instructions

1. Preheat oven to 350°F; oil an 8-inch round cake pan and line with parchment paper.
2. Mix together chocolate cake mix, eggs, oil and water in a large bowl. Spread evenly in prepared cake pan.
3. Bake until a toothpick inserted in the center comes out clean, 25–30 minutes. Let cool completely before using.

1. In a medium saucepan, combine coconut milk, coconut sugar and salt. Bring to a boil, then reduce heat to medium-low and simmer until reduce and thickened, about 40 minutes. Remove from heat and stir in coconut oil and vanilla extract. Let cool completely before using.

1. In a medium saucepan, combine raspberries, honey or maple syrup and lemon juice. Bring to a simmer, then reduce heat to low and simmer until thickened, 15–20 minutes. Remove from heat and let cool completely.

1. Place all ingredients in a large mixing bowl. Beat together until well combined and slightly fluffy. Store in a cool place until ready to use.

1. Place all ingredients in a large mixing bowl. Beat together until well combined and slightly fluffy. Store in a cool place until ready to use.

1. Remove thoroughly cooled cake from cake pan. Crumble cake into fine pieces without any chunks. Divide cake evenly between two mixing bowls.
2. In one bowl, add half the chocolate frosting and mix by hand. Add more chocolate frosting, if needed, until the mixture can easily hold together when squeezed by hand. Repeat with the second bowl using the white frosting.
3. Line a baking sheet with parchment or waxed paper. Scoop about 1 tablespoon chocolate frosting mixture and form by hand into a deep bowl. Fill with ¼ teaspoon caramel sauce and pinch the opening together to close. Gently roll into a ball. Place on the prepared baking sheet and repeat until all the chocolate frosting mixture is used. Repeat with the white frosting mixture and raspberry filling. Chill at least one hour.
4. Melt dark chocolate pieces and coconut oil over low heat until liquid. Remove from heat and let cool slightly. Using a fork, place one chilled cake truffle into the melted chocolate, dip to cover, then remove using the fork, scraping the excess liquid chocolate onto the rim of the bowl. Return to the prepared sheet tray and repeat with remaining cake pops. Chill until set before serving; store chilled.