• 1 pre-baked chocolate cake without frosting
  • 1 tablespoon almond liqueur, such as DiSaronno
  • 1/2 cup almond milk
  • 1 cup bittersweet chocolate, melted
  • 1 cup sliced almonds, toasted
  • Lollipop sticks

Preheat oven to 275°F. Crumble cake and spread evenly onto a baking sheet and bake for 8 minutes. Mix in almond liqueur. Add in almond milk a little bit at a time, just until cake crumbs stick together and can form balls. Insert lollipop stick into bon bons and dip into melted chocolate. Roll and cover in toasted almonds. Place on a wax paper-lined baking sheet and refrigerate until ready to serve.