So Much Better Than Starbucks Cake Pops
These homemade chocolate cake pops are everything you love about Starbucks’ chocolate cake pops, but better, a whole lot cheaper and a WHOLE lot healthier!With 4 teaspoons of sugar in each Starbucks cake pop, and at least 30 other ingredients, many unpronounceable and seriously unhealthy making your own is the way to go. At least you can feel safe and will know what’sin the ones you make. You don’t have to try that hard to do way better than these ‘bought’ ones. With this easy cake pop recipe, you get everything you love about the traditional dessert but in a ‘healthified’ form. Also, unlike an actual cake, these cake pops are made without an oven. Yes, no bake and they come together quickly and easily with only your food processor.Children will undoubtedly revel in the fact that they get cake for snack! But you can also feel confident knowing that their favorite dessert is full of ‘good-for-them’ nutrition.Perfect for any occasion or simply as a satisfying pick-me-up, these chocolate cake pops are a delightful way to enjoy a moment of sweetness with a touch of wholesome indulgence.You will feel good knowing these cake pops are healthy and taste amazing! In the mood for a Starbucks cake pop? Make your own better version!
Servings 10
Ingredients
- 1 cup dates, soaked at least 30 minutes and drained
- 1 cup almond flour
- 1/3 cup coconut flour (or more almond flour)
- 1/4 cup cocoa or cacao powder
- 1-2 tablespoons honey or maple syrup
- 1-2 tablespoons coconut (or any) milk
Chocolate Coating
- 1 cup chocolate chips
- 2 teaspoons coconut oil
- Lollipop sticks
Instructions
- To a food processor, add dates and blend until small bits remain or a ball forms. Scoop out and set aside.To the food processor, add almond flour, coconut flour, and cocoa powder. Blend until a fine meal is achieved – about 20-30 seconds.Add the dates back in along with the vanilla extract, honey and coconut milk. Blend until a sticky dough forms. If it’s too dry, add a little more milk. If it gets too wet or sticky, add more coconut flour as needed.Then, use a cookie scoop or a tablespoon and roll dough into 7-10 balls (about the size of a golf ball).Place them on a lined baking sheet and into the freezer while you melt the chocolate.
- Chocolate Coating
- Before melting the chocolate, set up your cake stand (or box or Styrofoam) to hold the cake pops once you have coated them in the chocolate. Poke your holes ahead of time and make sure your cake pop sticks fit.Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts on 50% power, stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Remove the balls from the freezer and check they are firm and set. Dip a cake pop stick about ½ inch into the chocolate coating and then into the center of the cake ball about halfway (the chocolate will help ‘glue’ and anchor the cake pop stick).Holding the stick, dip the cake pop into the chocolate to coat.Another method is to hold the cake pop over the chocolate and spoon the chocolate over while rotating the cake pop.Then place on the cake stand to dry. Dip twice for extra coating if you like a thicker coating. Freeze for 1-3 minutes and then drizzle with more chocolate or sprinkles or toppings of your choice while still wet.Place back in the freezer for 15 minutes to firm up completely.Keep these stored in the fridge for the perfect grab and go snack or dessert. Cake pops can also be frozen, just thaw on counter for10 minutes before enjoying.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
