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vegan no-bake pumpkin cake pops_hot for food

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!

Course Dessert, Snack
Keyword baked goods, cake pops, chocolate, gluten free, pumpkin
Prep Time 30 minutes
Refrigerate 30 minutes
Total Time 30 minutes
Servings 10 cake pops
Author Lauren Toyota

Ingredients

  • 1/4 C coconut flour
  • 1/4 C canned organic pumpkin pie mix
  • 5 medjool dates, pitted
  • 2 tbsp natural peanut butter (or substitute another nut butter)
  • 1/4 tsp vanilla powder (optional)
  • pinch sea salt
  • 3/4 C vegan chocolate chips
  • 1/2 tbsp coconut oil
  • 1/4 C chopped pecans
  • 1/4 C sweetened shredded coconut

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.
  5. 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.
  6. Refrigerate for at least 30 minutes to let the chocolate set. Keep cake pops in the fridge until serving.