Cake on a stick? Yes, please! Simple, sweet and oh, so delicious, these gluten-free goodies are sure to be a hit.

Preparation

In a food processor, blend coconut, 2 cups of almonds, honey and salt to a rough chop. Roll mixture into ¾-inch balls.

In a double boiler, melt white chocolate, stirring constantly. Dip lollipop stick into melted chocolate and insert into a cake ball. Let cake pops set in refrigerator for 30 minutes. 

Dip chilled cake pops into remaining melted chocolate to coat (use a spoon to help coat if needed). Roll in remaining toasted almond slivers and refrigerate for 30 minutes before serving.