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Paleo Pumpkin Cake Pops
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Servings
12
cake pops
Ingredients
Pumpkin Cake Pops
1
loaf
Paleo Pumpkin Bread
1
cup
chocolate chips
Special Equipment
30
paper lollipop sticks
2-4
styrofoam blocks
Instructions
Bake Paleo Pumpkin Bread
Cool Paleo Pumpkin Bread completely
Crumble Paleo Pumpkin Bread into a
large bowl
, making sure there are no large pieces
Mash Paleo Pumpkin Bread with your hands so that it starts to clump together
Using a
1 tablespoon ice cream scoop
form balls
Be sure to press balls very firmly with your hands so they hold together
Place balls on a
parchment paper
lined plate and place in freezer for 30 minutes
Melt dark chocolate in a
very small pot
, over very low heat
One at a time, dip about ½-inch of the tip of
paper lollipop sticks
into melted chocolate
Insert the lollipop stick straight into a cake ball, no more than halfway through
Holding stick with cake ball attached, dip entire cake ball into melted chocolate, until covered
Make sure chocolate coating meets at base of lollipop stick; this helps secure cake ball to stick
Twirl any excess chocolate coating off the cake pop so it is evenly coated
Place cake pop into a
styrofoam block
Complete with remaining cake pops and allow set completely
Serve your Paleo Pumpkin Cake Pops!
To store, refrigerate in a sealed container
Prep Time
15
minutes
mins
Freeze Time
30
minutes
minutes
Cook Time
10
minutes
mins
Total Time
55
minutes
mins
Cook Mode
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Equipment
Large Bowl
1 Tablespoon Ice Cream Scoop
Paper Lollipop Sticks
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!