True, these No-Bake Chocolate Cake Pops aren’t really “cake.” They’re raw, gluten-free, grain-free, vegan, and downright healthy. Each bite is filled with sustainable, snack-worthy nutrients. But they are still treats you can enjoy like cake pops, and they provide sweet satisfaction. If you don’t have cake pop sticks, have no fear. You can leave them out and savor these balls as energy “truffles.”
No-Bake Chocolate Cake Pops are Healthy Plant-Based Truffles on a Stick
This recipe was originally shared with us by Dole, in honor of their Disney Courage and Kindness recipe initiative and Princess Celebration. It was officially called “Te Fiti Fudgy Coco Cake Pops,” and was inspired by the goddess of life in Moana. These treats are natural, made with whole foods, and give energy, or life.
These “cake pops” as they’re called are great for lunch boxes. But if you are dealing with a nut-free policy, you can substitute the almond flour with sunflower seed flour (ground sunflower seeds) or oat flour. Adjust the moisture level by adding more or less of the flour as needed. These snacks are raw, so you can adjust on the fly! Coconut flour will also work, but you’ll want to use much less of it. Start with just 1/4 cup, and add more if needed.
Special Diet Notes: No-Bake Chocolate Cake Pops
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, vegetarian, plant-based, and optionally paleo-friendly.
No-Bake Chocolate Cake Pops (healthy, gluten-free, dairy-free)
Author: Melanie Marcus, MA, RD
Recipe type: Dessert
- 1 cup pitted dates
- 1 banana, peeled
- ½ cup almond flour
- 3 tablespoons sunflower seed butter (can sub peanut or almond butter)
- 2 tablespoons cocoa powder, plus additional for dusting
- ¼ cup dairy-free dark chocolate chips
- ¼ cup unsweetened coconut flakes
- Line a rimmed baking pan with parchment paper.
- Place the dates, banana, almond flour, seed butter, and cocoa powder in your food processor, and pulse until smooth, scraping down bowl occasionally. Add the chocolate chips and coconut, and just until incorporated.
- Transfer the banana mixture to a medium bowl, and freeze for 20 minutes or until firm.
- Form the banana mixture into 16 (1½-inch) balls (about 1½ tablespoons each). Insert cake pop sticks into center of balls, and place them on your prepared pan.
- Freeze the cake pops for 1 hour.
- Serve the cake pops frozen, and dust with cocoa powder, if desired.
Serving size: 1 cake pop Calories: 98 Fat: 5g Saturated fat: 2g Carbohydrates: 14g Sugar: 8g Sodium: 10mg Fiber: 2g Protein: 2g