Holiday Cake Pops (Edit recipe)

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No-bake chocolate orange "cake pops" made from dates, oats, cocoa and a splash of organic orange juice, then dipped in dark or white chocolate and decorated for the holidays with dye-free candies, sprinkles, pretzels and mini marshmallows. Vegan, gluten-free and lunchbox friendly!

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Original Recipe

PREP TIME

25 minutes

COOK TIME

—

INGREDIENTS

13

Serves: 12

Ingredients

2/3 cup Medjool Dates
2/3 cup Oats, Rolled
1/4 cup Orange Juice, organic (we use Uncle Matt's)
1 whole Orange, zested
2 Tbsp Hemp Hearts
2 Tbsp Cocoa Powder
2 Tbsp Coconut Oil, liquid
1 tsp Pure Maple Syrup
1/2 cup Dark Chocolate, melted, for dipping
1/2 cup White Chocolate, melted, for dipping
2 Tbsp Sprinkles, dye-free candies + sprinkles, for decorating
6 pieces Pretzels, for decorating
12 pieces Mini Marshmallows, vegan, for decorating

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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

In a food processor, add the dates, orange juice, orange zest, hemp hearts, cocoa powder, coconut oil, and maple syrup. Blend until crumbly. Add in the oats and mix together with a spoon.
Line a cookie sheet with parchment paper. Form your mixture into balls and lay them down. Dip in chocolate (or spoon it on if easier), and add a cake pop stick in the bottom. Decorate, let the chocolate harden in the fridge for 30 minutes, and enjoy!

Notes

Tools: cake pop sticks.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	367
Fat:	15 g
Carbohydrates:	55 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	309 mg
Fiber:	6 g
Sugars:	22 g
Sugar Alcohol:	0 g
Calculated per serving.