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Snickerdoodle Cake Pops

Course Dessert, Snack
Keyword Snickerdoodle Shakeology
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings, 1 pop each
Calories 156 kcal

Ingredients

  • 2 scoops Snickerdoodle Shakeology
  • 4 pitted dates
  • ¼ cup / 30 g almond flour
  • ¼ cup / 60 ml unsweetened almond milk
  • ½ tsp. ground cinnamon
  • 6 lollipop sticks (see tip for alternatives)
  • ¼ cup / 40 g semisweet (or dark) chocolate chips
  • 2 tsp. extra-virgin coconut oil

Instructions

  1. Combine Shakeology, dates, almond flour, almond milk, and cinnamon 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 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 tips below) or arrange on a plate lined with parchment paper; refrigerate until chocolate hardens, about 15 minutes.   

  5. Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month. 

Recipe Notes

Gluten-Free (GF), No Dairy (ND), Quick ’n’ Easy (QE), Vegan (V), Vegetarian (VG) 

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

* Total Sugar 12 g, Added Sugar 5 g

Nutrition Facts
Snickerdoodle Cake Pops
Amount Per Serving (1 pop)
Calories 156 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Sodium 105mg5%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 12g13%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.