Pumpkin Pops

Cake Pops

• ½ cup coconut flour*
• 1 Tbs cocoa powder
• 2 Tbs PlantYourDay
• ½ cup almond milk
• ¼ cup maple syrup
• ¼ cup chocolate chips + 2 Tbs coconut oil, melted together
• ¼ cup chocolate chips - optional add-in

Chocolate Coating

• ½ cup orange melting wafers
• 3 teaspoons coconut oil
• ½ cup green melting wafers

Materials Needed

• 15 lollipop sticks
• small ice cream scoop
• piping bag
• PlantYourDay

• In a large bowl, whisk together the coconut flour, cocoa powder, PlantYourDay, almond milk, and maple syrup.
• Stir in the melted chocolate chips + coconut oil.
• Mix in chocolate chips (optional add-in).
• Scope with the ice cream scooper, Roll mixture into balls, about 1 tablespoon each. Place onto a baking sheet lined with parchment paper and place in refrigerator for 5 minutes. (This recipe makes about 15 cake pops)
• Using a bamboo skewer or toothpick, make six indentations on the sides of each ball to create a pumpkin shape. Place back in the refrigerator if the balls become too soft and chill until firm.
• Take out of the fridge for at least 5 minutes before coating with chocolate. While the balls are sitting at room temperature, melt the orange coating according to package instructions.
• Dip the end of each lollipop stick into the orange coating, then stick in each ball and allow to harden before dipping. This ensures the stick will stay in the cake pop.
• Dip each ball and tap off the extra coating, tapping on your hand holding the stick, not the stick directly (to prevent the cake ball from falling off the stick). Place the cake pops back on the lined baking sheet (sticks up!) to harden and dry.
• Heat the green wafers according to package directions and fill a pastry bag. Make a very tiny snip at the tip of the bag and pipe four curled lines for vines and four little leaves at the top.
• Stick in the fridge until ready to serve, and enjoy!