Go Back
+ servings

Cake Pops (Healthy + Easy No Bake)

These cake pops are healthy, easy, no-bake and taste amazing! In the mood for a Starbucks cake pop? Make your own better version!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Coating Cake Pops 30 minutes
Total Time 40 minutes
Servings 10 people
Calories 204kcal
Author Aubrey
Cost $12


  • Food processor, double boiler, cake pop stand (or box or styrofoam stand), cake pop sticks


  • 1 cup blanched almond flour
  • 1 tbsp + 2 tsp cashew butter
  • 8 pitted medjool dates
  • 2 tablespoon rainbow sprinkles (or color of choice)
  • dash salt
  • 1 teaspoon vanilla extract
  • 6-8 oz white chocolate baking chips (Ghirardelli), white chocolate candy melts (Wilton) or Vegan Chocolate Chips (or chocolate flavor of choice)


  • In food processor, combine almond flour, cashew butter, medjool dates, salt and vanilla extract.
  • Process until thoroughly combined.
  • Mixture should look evenly crumbled but will stick together when you form it in your hands.
  • Transfer mixture into a bowl and fluff around with a fork tomake sure everything is evenly mixed.
  • Form into 7-10 balls (about the size of a golf ball) and place on a baking sheet in refrigerator while you prepare the chocolate and next steps.
  • Before melting the chocolate, set up your cake stand and sprinkles.
  • Set up your cake stand (or box or Styrofoam). Poke your holes ahead of time and make sure your cake pop sticks fit.
  • Get your sprinkles set up in a small dish so you can sprinkle each pop after coating with chocolate.
  • In a double boiler, melt chocolate.
  • Dip a cake pop stick about ½ inch into the chocolate coating and then into the center of the cake ball about halfway (the chocolate will help anchor the cake pop).
  • Dip the cake pop into the chocolate to coat.
  • Another method is to hold the cake pop over the chocolate and spoon the chocolate over while rotating the cake pop.
  • While chocolate is still wet, add sprinkles.
  • Place in cake pop stand.
  • Once the chocolate has had time to harden, you can keep the cake pops in the refridgerator or freezer.


Yield: 7-10 Cake Pops


Calories: 204kcal