By Maya Valenti

• 1 cup all purpose gluten free flour
• 1/2 cup sugar 
• 1/4 cup granulated stevia
• 1/4 cup cocoa
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup almond milk
• 1/4 cup extra virgin olive oil 
• 1 tsp vanilla extract 
• 1 tsp instant coffee granules 
• 1 scoop chocolate TrueFit
• 1/2 cup water 

• 1/4 cup almond cream cheese 
• 3 tbsp powdered swerve 
• 1 tsp vanilla

1 cup dark chocolate- melted 

1. In a large mixing bowl mix together all dry ingredients, including TrueFit chocolate meal replacement protein powder

2. In the center of the dry ingredients add the egg, almond milk, vanilla, and extra virgin olive oil

3. With an electric mixture, combine all the ingredients slowly adding in the water to create a smooth mixture 

4. Grease an 8 in cake pan and add in your mixture

5. Bake at 350 degrees for 15 minutes or until a toothpick inserted in the center comes out clean 

6. Let cool and set aside

7. For the frosting: With an electric mixture combine sugar and cream cheese until smooth. Add in vanilla

8. Crumble the cooled cake into the frosting mixture and work it together until you get a pliable moistened mixture.

9. Scoop mixture and create 1 inch balls 

10. Insert lollipop sticks in the center of each and stick in the freezer for ten minutes 

11. In a microwave safe bowl melt down the dark chocolate chips until fully melted 

12. Take the pops out of the freezer and coat each one completely with the melted chocolate 

13. Place on a parchment lined plate and decorate with edible decorations of choice 

14. Place back in the freezer for 5 minutes 

15. Enjoy!