Small-batch Chocolate Pumpkin Cake Pops

5 from 1 vote

Prep Time5

Freeze Time1

Course: Dessert, Snack

Keyword: cake pops, chocolate, easy recipes, gluten-free, low sugar, no-bake, plant-based, pumpkin, small-batch, vegan

Servings: cake pops

Calories: 104kcal

1/4 cup pumpkin puree (60 g) sub mashed banana
2 tbsp nut/seed butter (32 g) I use almond butter
1/4 cup oat flour (30 g)
1/4 cup vanilla (plant-based) protein powder (30 g) I used Orgain simple vanilla
1/4 tsp pumpkin pie spice or cinnamon
pinch of salt
drop of vanilla

In a medium bowl stir together pumpkin, nut/seed butter, salt and vanilla. Add protein and oat flour and stir until a smooth dough forms. It should be soft and non-sticky like cookie dough. If too wet, add a pinch of flour, if too dry add a drop of water.
Make balls of dough between your palms and freeze on a piece of parchment paper until solid, at least 1 hour.
Microwave chocolate and coconut oil 30 sec at a time and stir until all melted. Cover each frozen ball in chocolate, (optional) add sprinkles and freeze or refrigerate again to set.
Keep the balls frozen or refrigerated. Enjoy from refrigerated or room temp because they will harden in the freezer.

If you don't have protein powder you can use more oat flour instead but I would also add some sweetener, about 1 tbsp.