Chocolate Covered Pumpkin "Cake" Pops

Chocolate pumpkin cake pops.jpg

There's no trick when serving up this treat as a Halloween Candy Alternative! Gluten, dairy, grain, egg, refined-flour and refined-sugar free. But still delicious and not at all frightening 🖤

PUMPKIN “CAKE” POPS

•5 Medjool Dates
•5 tbsp Coconut Butter
•2/3 cup Pumpkin Puree
•2 tbsp Raw Honey
•1 tsp Cinnamon
•1/2 tsp Gelatin
•1/4 cup Coconut Flour

  1. Boil dates for approx 10 minutes then remove pits.
  2. Combine all ingredients in a food processor and process until smooth.
  3. Use a cookie scoop to portion out balls, approx 1 1/2 inches in diameter.
  4. Roll each ball with hand to firm them up (your hands will get messy!)
  5. Place kabob sticks in each ball, dip them in the “chocolate” sauce, then place them on a parchment paper lines pan and refrigerate for at least an hour.

“CHOCOLATE” COATING

•1 cup Coconut Butter
•2/3 cup + 2 tbsp Coconut Oil
•2 tsp Coconut Sugar
•1/4 cup Raw Honey
•3 tbsp Cocoa Powder

  1. Melt all ingredients in a pot! Stir continuously while melting, and keep on "low" as you are dipping your cake pops.