These Easy No Bake Cake Pops are a fun, quick and lightened up version of traditional cake pops. Made with almond and coconut flours, maple syrup and butter, they are naturally gluten-free, refined sugar free and so delicious your family will absolutely love them!
This no bake cake pop recipe is very special to me because it marks 100th recipe on Wholly Tasteful! To celebrate, I wanted to celebrate with something festive but quick and simple and that's how these delicious treats were born!
I’ve been thinking about making a healthier rendition of classic Starbucks cake pops for a while and these turned out better than any cake pops I’ve ever had. Seriously, they are so delicious it’s very hard to limit yourself to eating only one!
How To Make Cake Pops Without Sticks (with Pictures)
I love making healthier versions of sweet treats using almond and coconut flour, such as in these Healthier Reese’s Eggs, my Healthy Rice Krispie Treats or these vegan Healthy Almond Shortbread Heart Cookies. For the base of this recipe, I decided to use raw cookie dough made with a combo of these 2 flours, maple syrup, vanilla, salt and fat. I’ve experimented with coconut oil and nut butters and both work well but I found that melted butter gives these cake balls a truly cake-like flavor and texture.
These fabulous pops are super moist and soft on the inside and wonderfully crunchy and sweet on the outside, thanks to the winning white chocolate + colorful sprinkles coating. Best part? They are not only healthier but also SO MUCH easier to make than traditional cake pops made with baked cake!
Make sure to also try these Strawberry Cake Pops, No-Bake Cheesecake Balls and these No-Bake Freezer Carrot Cake Bars for more great no-bake recipes.
Protein Cake Pops
Step 1: Make the dough. Place both flours, vanilla, maple syrup, butter and salt in a bowl and mix with a silicone spatula until dough forms. So easy and no electric mixer needed!
Step 2: Form dough balls. Use a small cookie scoop or a spoon to divide the dough into 12 equally sized portions (the size of a walnut). Then roll into uniform round balls using your hands.
Step 3: Chill. Insert a lolipop stick in the middle of each dough ball (almost all the way in) and place in the fridge for at least 30 minutes to set.
How To Make Cake Pops At Home
Step 3: Melt the chocolate. I use a microwave safe plastic bowl and melt the chocolate chips in 30-second increments, stirring in-between until all the chocolate is melted.
Step 4: Coat the cake pops and decorate with sprinkles. Dip each cake pop in melted chocolate (using a spoon if needed) and sprinkle with rainbow sprinkles right away. Place in a cake pop stand, a piece of Styrofoam or on a paper-lined baking sheet. Repeat 12 times.
Step 5: Let the cake pops set in the fridge. Carefully place the cake pops in the fridge for at least 30 minutes or until the chocolate is completely dry to touch.
Ingredient No Bake Chocolate Banana Cake (no Flour, Eggs Or Oil)
After the cake pops are completely set and dry to touch, you can store them in an airtight container or in a ziplock bag for up to a week in the fridge or up to 3 months in the freezer. If you freeze them, you can either enjoy them frozen or leave them out in room temperature for a couple minutes to thaw and serve!
Raw wheat flour is not safe to eat so you technically could but you would need to toast it in the oven first. I’ve seen no-bake treat recipes using toasted flour but haven’t tested it myself.
If the dough seems crumbly, just place the dough ball in the palm of your hand and squeeze for a couple seconds. The warmth of your hand will make it more pliable and easier to roll. If it’s still too crumbly, add a tiny bit more melted butter or a tablespoon to two of milk (or non-dairy milk).
Easy Eggless Homemade Cake Pops
Yes! If you want to make these without sticks, form the balls, place them in the fridge to set and then use a fork to dip them in melted white chocolate. Place on a paper-lined cookie sheet to set.
It is helpful to have one but if you don’t make cake pops often, you certainly don’t need it. If you have any styrofoam at your house, it makes an excellent DIY cake pop stand. Another option is to just place dipped cake pops onto a parchment paper-lined cookie sheet and leave them to set. They won’t have a perfectly round coating but will still taste delicious!
If you try my Easy No Bake Cake Popsrecipe, be sure to leave me a comment and give this recipe a rating. I would love to hear from you and see how it turned out for you! You can also share and tag me onInstagram!
How To Make Cake Pops: A Step By Step Tutorial
If you want different color cake pops (blue or pink for a baby shower, for example), add a few drops of food coloring to melted white chocolate chips and stir until uniform color forms. You can also use milk or dark chocolate chips instead of white chocolate.
For chocolate cake pops, add 1 tablespoon of raw cocoa powder to the dough and mix well. You can also stir in mini chocolate chips for chocolate chip cake pops or rainbow sprinkles for funfetti cake pops.
Once the white chocolate is melted, work fast so it doesn’t harden before you get to the last cake pop. If it does harden, just place the bowl with melted white chocolate chips back in the microwave for 10 seconds and stir thoroughly. Repeat if needed until the chocolate is liquid again.
No Bake Vegan Cake Pops
For a vegan version of cake pops, use melted coconut oil or vegan butter in place or regular butter and dairy-free chocolate chips.
Calories: 154 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 2 g | Trans Fat: 0.1 g | Cholesterol: 10 mg | Sodium: 46 mg | Potassium: 45 mg | Fiber: 2 g | Sugar: 11 g | Vitamin A: 90 IU | Vitamin C: 0.05 mg | Calcium: 41 mg | Iron: 0.4 mg
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.I’m still very new to going sugar free and it’s something that I am trying to embrace. Can I be honest? It’s been an incredibly fun journey. I will let you giggle at that because it sounds ridiculous at first thought. This is the girl who used to thrive over creating copycat treats into gluten, egg, and dairy-free goodies and loved spending time with my oven. I loved sugar. Loved sprinkling it over dough and loved working with it without reservation.
Cake Pops With No Oven And No Eggs — Hijabs & Aprons
So what happens when someone like me is told to stop eating sugar? Sweat with panic. Sure, that happens in the first moment but then what? I get back into the kitchen and find awesome recreations of the recreations I once made, that’s what. This time, however, I’m learning how to do so with safe ingredients that don’t mess up my blood sugar levels and keeps my Candida at bay. I found it even more serendipitous when Angela from Canned Time invited me to be a part of a blogger event, “Family Favorite Desserts” where each blogger shares a favorite dessert that has been veganized. The catch? It has to be made with stevia. That is all I can have these days anyway, so perfect.
So enter my new relationship with stevia. I will say, it took me some time to not only get used to it but also learn how to use it properly but I truly believe that is where a good brand comes in handy. (NuNaturals has been by far my favorite tasting stevia I have tried). It takes adjusting and to be honest, this journey hasn’t been about eating sweet treats every day.
I used to crave sweets around 3pm and then after dinner every day and would indulge that craving every time (I HAD to). Now that I have removed sugar from my diet, it has drastically decreased (which is insane considering, well…ME). So for those days I need something fun and sweet, these no-bake (almost raw) cake pops do the trick. Valentines-ready too!
Easy Homemade Cake Pops Recipe
This post is part of a guest post series at Canned Time, sponsored by NuNaturals Stevia. I was not compensated for this post though I was supplied with free product. All of my opinions are my own.
Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.
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