No-Bake Chocolate Pumpkin Cake Pops

No-Bake Chocolate Pumpkin Cake Pops Recipe

By Hot For Food

🔪Prep Time: 30 minutes


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


1In a food processor, combine coconut flour, pumpkin pie mix, dates, peanut butter, vanilla powder, and sea salt until it forms a ball of dough.

2Roll 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.

3Melt 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.

4Dip 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.

5Sprinkle 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.

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

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