No bake pumpkin cake pops (Edit recipe)

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these pumpkin cake pops have that melt in your mouth cookie dough texture! They're gluten free, dairy free, and refined sugar free, and yes they're colored without artificial dyes!

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

7

Serves: 9

Ingredients

.5 cup Cashew Butter
.25 cup Pumpkin Purée
.5 cup Almond Flour
.33 cup Vanilla Protein Powder, Or oat flour
.25 cup Medjool Date Syrup, Or pure maple syrup
.5 cup Organic Vegan White Chocolate Bar - Pascha Chocolate Co.
1 whole Orange Food Color - Color Kitchen Foods

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine dough ingredients together until smooth
Roll into balls, then use a cake pop stick to create indents in the sides to resemble a pumpkin
Melt white chocolate in 30 second intervals with a pinch of coconut oil until smooth
Add all natural orange colorant
Place a cake pop stick into the top of cookie dough pumpkins, dip in orange chocolate, allow excess to drip off, then place on parchment parchment
Set in the fridge 15 min for chocolate to harden and optimal taste and texture
Optional to use a toothpick dipped in melted chocolate for the pumpkin face
Enjoy!
Keep stored in the fridge

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	157
Fat:	8 g
Carbohydrates:	14 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	73 mg
Fiber:	1 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.