Celebrate any occasion with these No Bake Gluten Free Cake Pops that are actually good for you.
Welcome to another great Wild Workout Wednesday Link Up where Annmarie from The Fit Foodie Mama, Jen from Pretty Little Grub, and I bring you workout ideas, motivation, inspiration and recipes to try. Join us each week by reading along, linking up and grab the button to proudly display on your blog/in your posts!
There are days when I try a new recipe and it just falls flat. Or falls apart. Or is totally un-edible. On those days, I feel like a total food blogger fraud.
Then there are days when my ideas just come together so perfectly, and I seem to strike recipe gold. This recipe was created on one of those days.
I didn’t have a recipe plan written out, but I knew I wanted to create a bite-sized cake to celebrate Recipe Redux’s 6th Birthday (HAPPY BIRTHDAY, RECIPE REDUX!). I just kind of threw things together and hoped for the best. Well, friends, the foodie gods must have been looking down on me because these Cake Pops were born, and they’re delicious!
These vanilla cake pops are a spin off some of my favorite energy bites, but they have a doughier texture. You simply throw the ingredients in a food processor and let the dough form. Then you roll the dough into little balls. It’s that easy.
There isn’t any flour, eggs, butter or typical cake-ingredients in these cake pops, but trust me when I say you won’t miss any of those things. What do these bites have? Healthy fats and nutrients from nuts and seeds and tons of protein from one of my favorite protein powders. You won’t find that in a normal cake pop, no sir!
You also won’t miss the actual baking phase. That’s right: no oven necessary!
After refrigerating your bites for at least an hour (or overnight). You can pop in some sticks and frost those suckers. I used my favorite allergy-friendly frosting, Dollop Gourmet Madagascar Vanilla (check out some of my other Dollop recipes here, here and here), but you can use any flavor you like – or multiple flavors! I was in the mood for vanilla cake with vanilla frosting, though.
You have to be gentle when frosting them so that they don’t fall off the stick, but Dollop tends to spread on easily. Add the finishing touches with some sprinkles, and you’re ready to celebrate!
- ½ cup raw almonds
- ½ cup raw cashew pieces
- ½ cup sunflower seeds
- 2 scoops vanilla protein powder (I used Vega Vanilla Protein & Greens)
- ¼ tsp vanilla extract
- 1 Tbsp honey (or brown rice syrup if vegan)
- 2 Tbsp almond milk
- Vanilla frosting, softened to room temperature (I used Dollop Gourmet Madagascar Vanilla ) – use code “fitfulfocus” for 15% off your order
- 12 cake pop sticks
- Optional: sprinkles
- Combine all ingredients except frosting and sprinkles in food processor.
- Process until a thick dough forms (add more milk if needed).
- While the dough is processing, line a tray or tupperware with parchment paper.
- Roll dough into 12 evenly sized balls and place on parchment paper. Refrigerate for at least an hour or overnight.
- After the cake balls have chilled, slowly and carefully insert the cake pop sticks into each ball.
- Carefully spread the frosting around each pop.
- Top with sprinkles and enjoy!
- Store leftovers in the fridge for up to a week.
And of course, join me, Annmarie and Jen for the Wild Workout Wednesday Link Up (full rules here). Link up, workout, then come back and enjoy one of these tasty treats!
What’s your favorite bite-sized dessert?