no-bake chocolate pumpkin cake pops
Make these easy no-bake pumpkin cake pops for your Halloween party and watch them disappear right before you eyes without any tricks!
Servings 10 cake pops
Ingredients
- ¼ C coconut flour
- ¼ C canned organic pumpkin pie mix
- 5 medjool dates, pitted
- 2 tablespoon natural peanut butter (or substitute another nut butter)
- ¼ teaspoon vanilla powder (optional)
- pinch sea salt
- ¾ C vegan chocolate chips
- ½ tablespoon coconut oil
- ¼ C chopped pecans
- ¼ C sweetened shredded coconut
Instructions
- In a food processor, combine coconut flour, pumpkin pie mix, dates, peanut butter, vanilla powder, and sea salt until it forms a ball of dough.
- Roll balls approximately 1 ¼-inch in size with your hands and poke cake pop sticks in each. Set them on a dish or baking sheet lined with parchment paper while you melt the chocolate coating.
- Melt chocolate chips with coconut oil in a double boiler or in a mixing bowl over a pot filled with a bit of boiling water. Stir until just melted and smooth and remove from the heat.
- Dip the cake pops in the melted chocolate and swirl to coat evenly. Use a spoon to get chocolate coating near the base of the ball. Allow excess to drip off before standing them upright.
- Sprinkle coconut and/or pecans all over the chocolate and use a piece of foam to stand up the cake pops on the sticks in the fridge.
- Refrigerate for at least 30 minutes to let the chocolate set. Keep cake pops in the fridge until serving.
