Raw Pumpkin Cake Pops! 🎃

Name: Raw Pumpkin Cake Pops! 🎃
Prep time: 30 min
Cook time: 5 min
Total time: 30 min
Yield: 12
Ingredients: 0.25 cup pumpkin puree (not pumpkin pie filling); 0.5 cup nut butter of choice (we mixed unsweetened peanut & almond butter); 0.25 cup maple syrup; 2 tsp pumpkin pie spice; 1 cup oat flour; 1 tsp vanilla; 0.5 cup dark chocolate chips; 1 tsp coconut oil

30 mins prepServes 12

Raw Pumpkin Cake Pops! 🎃 -gluten & dairy FREE

12 servings

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Instructions

Combine pumpkin, nut butter, maple syrup, vanilla and spices into a bowl. Once fully mixed all your oat flour and fold into a cookie like dough! If desired add a small pinch of mini chocolate chips! Roll into 1 inch balls and insert a small popsicle stick into each ball on a parchment lined plate or tray. Refrigerate for 20 minutes to cool dough.

Place chocolate chips and coconut oil in heat proof bowl and melt chocolate until smooth.

Gentle dip and twirl your cake pops until covered in chocolate. Tap off any excess and place back on your parchment tray. You can add chopped nut or any “toppings” and cool again until your chocolate has slightly hardened. Keep airtight in the refrigerator or freeze! We hope you enjoy and follow for more!! 🎃

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Raw Pumpkin Cake Pops! 🎃

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