No-Bake Peppermint Mocha Shakeology Cake Pops

No-Bake Peppermint Mocha Shakeology Cake Pops

If you’re looking for a fun, creative way to use your box of Peppermint Mocha Shakeology, then look no further than this easy no-bake cake pops recipe!

All you need is six ingredients and 15 minutes and you’ll have six delicious treats to nibble on.

And don’t worry — if you don’t have cake pop sticks, you can use popsicle sticks, toothpicks, or whole cinnamon sticks for a little extra holiday flavor. Or just eat them as they are — cake balls are just as delicious.

You can eat these plain or decorate them with finely chopped nuts, graham cracker crumbs, or finely chopped coconut flakes.

(Note: Additional toppings will change the nutrition information.)

Pro tips:

  • Add festive color by placing finely chopped coconut flakes in a plastic bag with a drop or two of food coloring; massage between your fingertips until the color is evenly distributed.
  • Make an easy DIY cake pop stand by poking small holes into the lid of a cardboard box.

Peppermint mocha cake pops in a row

Peppermint mocha cake pops
5 from 6 votes
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Peppermint Mocha Shakeology Cake Pops

Course Dessert
Keyword Shakeology
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Servings 6 1 pop each
Calories 160 kcal
Author Beachbody

Ingredients

  • 2 scoops Peppermint Mocha Plant-Based Vegan Shakeology
  • 4 large Medjool dates, pitted
  • ¼ cup almond flour
  • ¼ cup unsweetened almond milk
  • 6 lollipop sticks (see tip for alternatives)
  • ¼ cup semisweet chocolate chips
  • 2 tsp. coconut oil

Instructions

  1. Combine Shakeology, dates, almond flour, and almond milk in a food processor; cover. Pulse until fine crumbs form, scraping down sides as needed.

  2. Shape mixture into six equal balls; insert a lollipop stick into the center of each, pressing the ball firmly around the stick. Set aside.

  3. Add chocolate chips and coconut oil to a small microwave-safe bowl; microwave on high for 30 seconds. Stir, then microwave 30 seconds more if needed.

  4. Dip each cake ball into chocolate mixture to coat. Place into a cake pop stand (see instruction below) or arrange on a plate lined with parchment paper; refrigerate until chocolate hardens, about 15 minutes. 

  5. Transfer to an airtight container and refrigerate for up to 24 hours.

Recipe Notes

No Dairy (ND), Quick ‘n’ Easy (QE), Vegan (V), Vegetarian (VG)

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Peppermint Mocha Shakeology Cake Pops
Amount Per Serving (1 serving)
Calories 160 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Sodium 110mg5%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 15g17%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.

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Container Equivalents
1 Yellow
3 tsp.

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it!

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