This post may contain affiliate links. Please read my disclosure and privacy policy.
These healthy cake pops have a fruit-sweetened center and taste like a treat you might buy at Starbucks. You’ll love how easy they are to make!
Traditional cake pops are made by mixing baked cake and frosting. This recipe makes the process easier because you don’t need to bake a whole box of cake mix first!
Instead, you’ll essentially make a chocolate energy ball that’s naturally gluten-free, dairy-free, and vegan. A white chocolate coating gives you a similar effect with less added oil and sugar.
It’s a perfectly portioned dessert that looks cute, too!
Ingredients You’ll Need
This recipe starts with pitted Medjool dates, which will act as the sweetener in the center. Because dates are dark in color, they work best when you want to make a chocolate-flavored dough ball.
You can quickly assemble these with cacao or cocoa powder, almond flour, vanilla extract, and a pinch of salt.
If you’re trying to recreate Starbucks cake pops, use white chocolate chips to create the “cookies and cream” look. You could also use dark chocolate chips or any other variety of melted chocolate.
How to Make Healthy Cake Pops
Add one tightly packed cup of pitted Medjool dates to the bowl of a large food processor with an “S” blade. (If you prefer to weigh them, this is 8 ounces without the pits.)
Next, add a half cup of blanched almond flour, 3 tablespoons of cacao powder, a half teaspoon of vanilla extract (optional), a tablespoon of melted coconut oil, and a pinch of salt. Secure the lid on the food processor and process until the mixture looks crumbly.
Pinch the mixture between your fingers; when it holds its shape, you’ll know it’s ready to roll!
Use a cookie scoop (about 1 1/2 tablespoons) to scoop the dough onto a parchment paper lined baking sheet. Repeat until you’ve made roughly 12 to 13 cake balls.
Roll the mounds between your hands until they look smooth, then press a cake pop stick into the center of each one. Insert the stick nearly through the whole thing so the ball won’t fall off later.
Place the cake balls in the freezer to firm up for at least 20 minutes. This will make dipping easier.
To melt the chocolate, create a double boiler by filling a small saucepan with an inch of water. Bring the water to a boil on the stovetop, then fit a heat-safe bowl snugly over the top of the pan. Add the white chocolate chips and stir until they look smooth and melted.
Remove the cake pops from the freezer and carefully dip each one into the melted white chocolate coating. If needed, use a spoon to help drizzle the chocolate, and let any excess coating drip back into the bowl.
Place the cake pop in a cake pop stand or a sturdy cup to keep it upright as the chocolate cools and hardens. If you need to lay it on a plate, that’s okay, too—the side touching the plate will just be flat.
Sprinkle some shaved chocolate on top, if desired. Once the chocolate is firm, these cake pops are ready to enjoy. Serve them at room temperature for the softest texture; they will be more firm when chilled.
Storage Tip
You can store leftover cake pops in an airtight container in the fridge for up to 2 weeks or frozen for up to 3 months. For the best consistency, let them thaw to room temperature before serving again.
Looking for more healthy desserts? Try Date Snickers, Paleo No-Bake Cookies, or Protein Brownies.
Ingredients
- 1 cup Medjool dates , pitted
- ½ cup blanched almond flour
- 3 tablespoons cacao powder , or more to taste
- ½ teaspoon vanilla extract (optional)
- 1 tablespoons melted coconut oil
- ⅛ teaspoon fine sea salt
- ¾ cup white chocolate chips (see notes)
Instructions
- Add the pitted Medjool dates, almond flour, cacao powder, vanilla extract (if using), coconut oil, and salt to the bowl of a large food processor fitted with an S blade. Secure the lid and process until crumbly.
- You'll know the mixture is ready when you press it between your fingers, and it holds its shape. Taste and adjust the flavoring as needed. You can add a tablespoon of cacao powder for more chocolate flavor or add a splash of maple syrup to make them taste sweeter. (This will also make them slightly stickier to work with.)
- Use a tablespoon or cookie scoop to scoop the dough into your hands. Roll them into balls and place them on a small baking sheet lined with parchment paper. Repeat until you've made 12 to 13 balls. Insert a popsicle stick into each ball, then lay them flat on the plan so you can place them in the freezer to chill.
- Next, add the white chocolate chips to a heat-safe bowl. Fill a small saucepan with an inch of water and bring it to a boil on the stovetop. Fit the bowl of chocolate chips snugly over the pan of water, so the steam can gently melt the chocolate. Stir until smooth.
- Remove the cake pops from the freezer and dip them each into the melted white chocolate. (Use a spoon to distribute the melted chocolate, if needed.) Hold the cake pop upside down to let the excess chocolate drip back into the bowl. Sprinkle some shaved dark chocolate on top as a decoration while the white chocolate is still warm. Set the cake pop upright in a glass or cake pop stand until the chocolate firms up. (This process is fast if the cake pops are cold.)
- Repeat until all of the cake pops are coated. Once the chocolate is solid, they are ready to enjoy! They have the best texture when served at room temperature. You can store these at room temperature for up to 5 days, but they will last up to 2 weeks in an airtight container in the fridge. (Or for up to 3 months when stored in the freezer.)
Notes
Nutrition
If you try this cake pop recipe, please leave a comment and star rating below letting me know how you like it.
