Kids love cake pops! I used to think they were arduous and silly. What’s ball of cake on a stick? But THESE cake pops are so easy a child can make them. AND they’re made with 100% Paleo ingredients – they’re gluten-free, vegan, low-carb, diabetic-friendly, healthy for kids and adults too! Oh, and they taste lusciously decadent – a bite of rich mocha cake inside, with chocolate frosting on the outside.
I’m curious about the cake pop craze, which suggests that you bake a sugary cake mix, and destroy the cake by rolling it into balls? Then you dip and decorate them. After this lengthy process, do people really eat all that sugar and chemicals? However these Paleo cake pops are easy and healthy. No baking needed – just mix, roll, dip, and eat in minutes! There’s no wasted money on a cake mix, and no time or energy lost baking. You’ll need lollipop sticks – find them at Hobby Lobby, Michael’s or Joann’s. Cake pops keep for several days. They don’t freeze well, however you CAN freeze the un-dipped balls. I suggest a food processor for the dough and a blender for the frosting, but you can also make both by hand. Have fun! Yield: 50 Cake Pops.
- 1 1/2 tablespoons chia seeds, soaked 15 minutes in
- 1/4 cup filtered water or alternative milk
- Sweetener such as 3/4 cup Just Like Sugar Table Top natural chicory root sweetener, or 2 tablespoon PureLo Lo Han Sweetener by Swanson, or 1/2 cup raw honey, or your favorite sweetener.
- 6 tablespoons pure cacao powder
- 1/8 teaspoon unprocessed salt
- 1/4 teaspoon coffee powder (optional)
- 1 teaspoon vanilla
- 1 carrot, finely grated
- 1/2 cup almond butter
- 3/4 cup almond meal or flour
- 1/2 cup coconut flour
- 1/2 cup chopped nuts (optional)
- 50 Lollipop sticks (I found them in a hobby store)
- 1 1/4 cups Just Like Sugar Table Top natural chicory root sweetener, or 3 1/3 tablespoons PureLo Lo Han Sweetener by Swanson, or 1 cup raw honey, or your favorite sweetener.
- 1/2 cup warm filtered water (if using honey, use 1/4 cup water)
- 1/4 cup melted coconut oil (place jar in a bowl of warm water to melt)
- 1 tablespoon pure vanilla extract
- 1/2 cup pure cacao powder
- In a small bowl, soak chia seeds in water or alternative milk for 15 minutes or more.
- In a dry food processor with the “S” blade, add the dry ingredients: sweetener, cacao, salt, and coffee powder, if using.
- Add to the dry ingredients in the food processor: soaked chia seeds, vanilla, grated carrot, and almond butter. Mix well until chia seeds are mostly liquefied.
- Add almond meal and coconut flour. Mix until it forms a cohesive dough. Check the consistency between your fingers. It should be sticky and somewhat moist, perfect for cake balls that can hold together. If it is too wet, add a bit more flour. If too dry, add a tiny bit more liquid.
- Add nuts and pulse briefly so they remain in large pieces.
- Roll the dough into 1-inch balls and place on a plate.
- In any blender, add the sweetener, warm water, coconut oil, and vanilla. Blend briefly until the sweetener is dissolved.
- Add the cacao powder and blend until smooth. Sweeten to taste.The mixture should be quite thick. You can thin it by adding a teaspoon of warm water or more, until it reaches your desired consistency. If you prefer it thicker, add 1 to 2 tablespoons more cacao powder.
- Put a lollipop stick into the ball, and dip completely into the chocolate frosting. Place the finished cake pops in a cup, or make holes in a styrofoam stand. Just take care not to allow them to touch each other. Now you can eat them!