Protein Cake Pops

Print Recipe

by Karissa's Vegan Kitchen

Gluten-free, protein-packed chocolate vegan cake pop recipe - No baking required!

Course: Dessert, Snack

Cuisine: Vegan

Servings: cake pops

Calories: 110kcal

Author: Karissa's Vegan Kitchen

Ingredients

½ cup coconut flour
1 tablespoon cocoa powder
2 tablespoons vegan protein powder
½ cup non-dairy milk
¼ cup maple syrup
½ cup chocolate chips leave half unmelted for an optional add-in
2 tablespoons coconut oil

Chocolate Coating

½ cup chocolate chips
3 teaspoons coconut oil

Other Items You'll Need:

cake pop sticks
cake pop stand or foam block

Instructions

In a large bowl, whisk together the coconut flour, cocoa powder, protein powder, almond milk, and maple syrup.
Melt together half of the chocolate chips with the coconut oil. Use a double boiler method or the microwave. Make sure not to overheat or the chocolate will seize up. Heat up for 10 seconds at a time and check. Stir the melted mixture into the flour mixture.
Mix in more chocolate chips (optional add in).
Roll the dough into balls, about 1 tablespoon each. Place onto a baking sheet lined with parchment paper. (This recipe makes about 15 cake pops.)
For the chocolate coating, melt together the chocolate chips and coconut oil.
Dip the end of a cake pop stick into the chocolate coating and gently press into a cake pop. Do this for each cake pop. The chocolate will help the cake balls adhere to the sticks.
Place the sheet of cake pops into the fridge for 20 minutes.
Warm up the chocolate coating a little if it has cooled and thickened. Dip each cake pop into the chocolate coating, letting the excess chocolate drip off before pressing the cake pops into a block of foam.
Top with chocolate chips, hemp seeds, sprinkles, etc.
Let set in fridge for 20 minutes.

Notes

Other flours will not work with this recipe. Coconut flour absorbs a lot of liquid, making this batter the perfect consistency to roll up - other flours will cause the batter to be far too runny.

Nutrition